Serving wine and cheese as a starter or for a party is a uniquely American custom. In Europe, cheese is presented most often at the end of a meal, usually before dessert. It also becomes the entrée when cooked into a fondue.

Choose your wines first. If you're emphasizing wine, limit your selection to no more than five different wines. If cheese is the star, select one or two wines. Select cheese to complement the wines being tasted. If you are focusing on the cheese, expand your cheese selection to as many as six to eight cheeses. If wine is your emphasis, choose no more than two cheeses to go with each wine.

The Cheese Service

1. Remove cheeses from refrigeration and keep all of them at room temperature at least two hours before serving.
2. Serve on a flat tray for easy presentation. Cheese leaves work well when serving a soft cheese.
3. Use the proper knives for different types of cheese-a soft cheese knife for Brie or Camembert, a hard cheese knife for Romano, a Parma knife for Parmesan and a cheese plane. An etiquette note: when cheese is presented in a wedge (i.e. Brie), you should always cut a long slice from the side of the wedge without cutting the end of the point.
4. Provide a six or seven inch cocktail plate for each guest.
5. Add interest by providing condiments to enhance the flavors of different cheeses. You may want to offer honey with goat cheeses, dates with Parmesan, quince paste or kumquat compote with Brie or Camembert.
6. Accompaniments: Fruit, such as apples and pears, enhances cheese. Flavorful breads and crackers will distract tasters from the cheese. Because they are salty, olives and nuts can change the flavors of the cheese.

Serving Wine

1. To savor white wines' fresh flavors and aromas, make sure they are not too cold. About 50 degrees F is perfect.
2. Chill sparkling wine for about three hours prior to serving.
3. Lighter, fruity reds, such as Syrah and Pinot Noir, pair better with cheeses than more full-bodied red wines. Do not chill red wines below 54 degrees F

Tasting Recommendations

When tasting a variety of cheese, start with the mildest and end with the strongest. Start with the softest and move toward the hardest. For the wines, begin with whites and end with reds, starting with the lightest styles and finishing with the most robust. Sweet dessert wines, such as Late Harvest Riesling, should be tasted last.