By Jerry from Houston, TX
The Industry standard is one ounce per guest, depending on what else you are serving. That would be about 4 bite size servings per person.
This link should help: http://www.stretcher.com/stories/02/02apr08a.cfm
Here's a really, really good chart and platter photos for amounts based on serving 50 people:
And here's another link with oodles of ideas and rules of thumb:
http://www.foodnetwork.com/holidays ... o-set-up-a-cheese-platter/index.html
Is it the only thing served at the reception, if yes, have little more backup ready. I do reception food for a living and find that people tend to over estimate how much is needed. I would get 2 pounds of 2 kinds of hard cheeses like cheddar and pepper jack, already cubed, then add 3-5 types soft cheeses whole(brie, goat cheese, blue cheese, boursin) smoked gouda and havarti also work well. little wheel of those sliced thin goes a long way. add whole bunch of grapes, maybe couple whole pears for display. finish display with some black berries, dried apricots, glazed nuts or even honey comb. a great way to serve a cheese platter is to use a large rustic looking floor tile from a home improvement store (2x2 is a good size). Add a basket of french bread and few types of crackers.
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