How to organise a cheese tasting

Start by fixing the date, venue and guest list before choosing the cheeses. Once registrations are in, collect dietary requirements and build a tasting order that moves from mild and fresh to strong and aged. Calculate portions, arrange the cheese pickup and prepare tasting cards before the day itself. Most problems happen when cheese is cut too early, drinks are not chilled or the room is still being set up when guests arrive.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Confirm date and location
2
Confirm venue booking
3
Create participant list
4
Send invitations
5
Process registrations
6
Collect dietary requirements
7
Select cheese supplier
2 people
8
Compile the tasting order
2 people
9
Calculate cheese quantities
10
Design tasting cards
11
Brief guide
2 people
12
Check materials
2 people
13
Check the shopping list
2 people
14
Do the shopping
2 people
15
Pick up the cheese order
2 people
16
Chill drinks
2 people
17
Print tasting cards
18
Portion the cheeses
3 people
19
Cut bread and garnishes
2 people
20
Open venue
2 people
21
Set up tables
3 people
22
Set up chairs
2 people
23
Set up tasting stations
3 people
24
Set out tableware and cutlery
2 people
25
Hang up decorations
2 people
26
Set Up Registration Desk
27
Test sound and lighting
2 people

Event

28
Handle guest reception
2 people
29
Serve welcome drinks
2 people
30
Explain the trial rules
31
Lead the cheese tasting
2 people
32
Replenish cheese boards
2 people
33
Refill drinks
2 people
34
Serve coffee and tea
35
Restock snacks and bread
2 people
36
Announce the final round
37
See off guests
2 people

Aftercare

38
Pack food safely
2 people
39
Collect tableware
3 people
40
Clear tables and chairs
3 people
41
Sort and remove waste
2 people
42
Clean the kitchen
2 people
43
Leave the venue clean
2 people
44
Empty cooling materials
2 people
45
Wash reusable items
2 people
46
Store materials
2 people
47
Return borrowed items

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 45
Buffet tableqty 2
Registration desk
Tableclothqty 8

Tableware

Cheese plattersqty 10
Cheese knivesqty 12
Platesqty 50
Dessert platesqty 50
Drinking glassesqty 60
Wine glassesqty 50
Coffee cupsqty 30
Cutlery setsqty 50
Serving tongsqty 10
Serving plattersqty 12

Kitchen

Cutting boardsqty 6
Chef’s knives and bread knivesqty 8
Measuring cupsqty 2
Bottle openersqty 4
Coffee maker
Kettlesqty 2

Equipment

Coolersqty 4
Ice containersqty 3
Bluetooth speaker

Lighting

String lightsqty 4
Table lampsqty 6

Decorations

Candlesqty 20
Candle holdersqty 10
Tasting card holdersqty 10
Name badgesqty 50

Cleaning

Waste binsqty 4
Dishpanqty 2
Cleaning clothsqty 12
Broom and dustpan
Mop and bucket

Catering

Groceries

Tips

Plan five to seven cheeses for a standard tasting and serve them from mildest to strongest. Keep blue, smoked and very aged cheeses near the end so they do not overpower the earlier samples.
Allow about 80–120 grams of cheese per person for a tasting with bread and garnishes. Add more if the tasting replaces a meal, and confirm dietary requirements before placing the supplier order.
Finish the shopping and collect the cheese order on the day of the tasting or the day before. Keep the cheese chilled, but take it out about 30–60 minutes before serving so the flavours can develop.
Prepare tasting cards, name badges and table settings before guests arrive. Portion the cheeses last, because cut pieces dry out quickly and are harder to identify once they lose their labels.
Set up separate tasting stations with plates, cheese knives, serving tongs, glasses and water. Leave enough room for guests to move between stations without crowding the registration desk or buffet table.

Frequently asked questions

How much cheese do I need for a cheese tasting?: Plan on 80–120 grams per person when the tasting includes bread, garnishes and drinks. For a cheese tasting that also serves as dinner, increase this to about 150–200 grams per person.
How many cheeses should you serve at a tasting?: Five to seven cheeses gives most groups enough variety without making the tasting too long. With more than eight cheeses, allow at least 90 minutes and provide a clear tasting order.
When should I take cheese out of the fridge?: Take the cheese out about 30–60 minutes before guests taste it. Keep soft cheeses cooler and protect all cheeses from direct sunlight or heat during setup.
How far in advance should I organise a cheese tasting?: Confirm the venue and send invitations at least 3–4 weeks ahead. Finalise dietary requirements and the cheese order 7–10 days before the event, then print the tasting cards after the selection is fixed.

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