How To Choose Cheese And Serve It Effectively

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The French taught the whole world to go crazy for cheese. They also came up with the most spectacular way of serving cheese platter: on a plate, accompanied by nuts, fruits, honey and sauces. You can assemble a board for charcuterie at home if you follow a few simple rules.

Choosing cheese

Going to the store for the best varieties of cheese is best done a couple of days before they are served. Fresh and pickled cheeses can be found at local farmers. Be sure to try them to avoid disappointment. Aged and with mold look in large supermarkets and specialized cheese shops. Keep an eye on expiration dates and store cheese in a sealed container until serving day.

Choosing the composition of cheeses

Traditionally, an odd number of types of cheese are served on a cheese plate: 3, 5 or 7, arranged clockwise depending on the intensity of taste from fresh to more aged. Focus on young and fresh farm cheeses, including blue and white cheeses and aged hard cheeses. However, experiments are also welcome. You can collect a plate with cheeses selected by region (for example, Adyghe, Suluguni, pigtail and smoked Adyghe cheese) or taking into account a drink (plates for red, white or sparkling wine, vermouth or beer).

Choosing dishes to serve

The easiest way is to use ready-made cheese serving kits.

The basic one includes a cheese board set. Cheeses are conveniently cut and served on a wooden board. And different types of knives will help not to mix the tastes of soft fresh and hard cheeses.

The set may include a ceramic board for a more effective presentation and a glass dome to protect the cheese from drying out. Also in some sets there are special niches for storing knives.

A wooden serving surface is not the only option. Depending on the style of serving, you can opt for vintage metal trays with a mirror finish or laconic marble slabs.

Beautifully sliced ​​cheese

The main principle of slicing cheese is to try to make sure that each piece has a visible edge, crust and core. But with the form you can experiment. Cheeses are cut into slices, thin layers, rolled into a tube, cubes, cubes. Some do not pre-cut at all. So, small heads of blue cheeses are served whole, and each guest cuts off a piece of the desired size. Soft and delicate Camembert and Brie are cut into triangles just before serving.

Do not cut all the cheese you bought at once. It can wind up and lose its taste. It is better to put a few small pieces on a plate and a whole one next to cut it when necessary. For one guest you will need about 50 g of each type of cheese.

How to create the perfect cheese platter

When serving, do not limit yourself to cheeses, which we have already described above. So, what is cheese served with? Expand the palette of taste experiences and serve with cheese products that go well with it. For example, brie and camembert are “friends” with seasonal berries and fruits. Strawberries, blueberries, figs, pears will make an excellent gastronomic union with them. Blue cheeses can be served with neutral berries, grapes and nuts.

Jams and marmalade will also be a great addition. Try pairing the cheese with onion marmalade, fig jam, or apricot jam. Or put a bowl of liquid honey on a cheese plate. Classics from childhood in the form of crackers, baguette toast and bread are also quite appropriate.

Cheese to wine

Wine and cheese are the most traditional pairing. Classic. There are also a lot of tables for combining different types of cheeses with wines. We will focus on the basic principles.

Wine and cheese should be about the same flavor intensity. The powerful taste of Cabernet Covignon will drown out the delicate taste of Gruyère, while the more delicate Pinot Noir will emphasize and reveal its features.

The higher the alcohol content of the wine, the more mature the cheese should be. Mature cheeses with a bright taste should be served with wine with alcohol over 14 degrees.

Confused by the assortment of cheeses and wines? Use the geographical combination principle: let the wine and cheese come from the same area. Camembert began to be cooked in France, which means that a good Cabernet will also be found there to pair with it.

What other drinks go well with cheese plates?

Cheese goes well with dessert wines. And with sparkling and champagne, too. Beer will also be a great ally. Serve with a traditional English cheddar ale, a classic porter with a dense texture of Gouda cheese, or a familiar Bavarian pilsner with salty suluguni.

Cheese plate is a set of appetizers that will fit into the menu of any party and feast. Experiment with its content by changing the types of cheeses, jams, fruits and nuts. Serve on boards and trays, classic wood, marble or metal. Choose a couple of suitable drinks and enjoy gastronomic discoveries.