11/29/2020
The perfect cheese plate. Rules for compilation

The perfect cheese plate. Rules for compilation

The perfect cheese plate. Rules for compilation

 

 

Cheeses have long been popular in the cuisines of different nations. Their various combinations with bread, wine, nuts, fruits decorate our tables on holidays and weekdays.

 

Today we’ll talk about how to make a cheese plate by choosing the composition of your favorite varieties. A clear etiquette of the cheese table was invented by the French. They serve cheese platter as a full-fledged dish, and as a snack to wine, and even as a dessert.

 

Here are some simple rules:

 

• Cut each cheese with a clean knife. Different types of cheese have their own knives. For example, Roquefort and other blue cheeses are cut with a special device with fishing line, so as not to damage the mold. For hard cheeses that are difficult to cut, there are massive knives with handles at both ends.

• Cheeses on a plate should not touch each other so that their smells are not mixed. Slices of fruit or nuts are placed between the contrasting varieties.

• Cheeses can be served not only sliced, but also whole cubes, cubes or thin slices, rolled into tubes. The most ideal cut is when the edge, crust and core of each presented species is visible.

• According to the classical rule, the number of varieties must be odd, but not less than 5.

• Cheeses should be tasted in order, starting with a young pickled or cottage cheese, then moving on to soft cheese (brie or camembert). This is followed by semi-soft cheeses from cow’s milk, blue cheese.

• Cheese needs to be prepared and cut 20-30 minutes before serving, then it will be richer and brighter.

 

The order of placement of cheeses:

 

• Cheeses are usually placed clockwise – from tender to piquant. We start with soft cheeses with a neutral taste and smell.

• Next, spread the cheeses as their piquancy and severity increase.

• Young cheeses with white mold are soft or semi-soft.

• Hard mild cheeses.

• Spicy piquant with a more pronounced taste.

• And finally, cheeses with a strong spicy taste, usually with blue or blue mold.

 

How to add a cheese plate?

 

• Pears and grapes are great for soft cheeses.

• The taste of blue and sweet cheeses gently sets off honey and fruit jams.

• Serve dried fruits well with hot cheeses.

• Nuts are great with fat cheeses.

 

It is appropriate to serve several types of bread – crackers, ciabatta, baguette, cereal bread with dried fruits. It is advisable to offer several types of wines to a cheese plate. Since different types of cheese are presented, it is almost impossible to select one wine that will be combined with all the variety. The basic rule is as follows: the richer and piquant the taste of cheese, the more vivid the taste of wine should be. That is, the main principle is equality. For neutral soft cheeses it is better to serve white wine, for spicy and piquant – red wine, which will have a rich flavoring bouquet.

 

What are the cheeses served on?

 

It is best to serve cheese on a wooden board. You can also use special earthenware plates with a wooden base, ceramic or porcelain dishes. Cheese is cut at the rate of 50 grams of each species per person.

 

Based on these recommendations, you can experiment and create your own versions of a cheese plate for a treat.

 

In our store you will find cheeses for the most sophisticated compositions. Ask for advice on choosing the right variety, we are always happy to help!

 

 

The perfect cheese plate. Rules for compilation

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The perfect cheese plate. Rules for compilation

The perfect cheese plate. Rules for compilation

The perfect cheese plate. Rules for compilation

The perfect cheese plate. Rules for compilation

Cheeses have long been popular in the cuisines of different nations. Their various combinations with bread, wine, nuts, fruits decorate our tables on holidays and weekdays.

 

Today we’ll talk about how to make a cheese plate by choosing the composition of your favorite varieties. A clear etiquette of the cheese table was invented by the French. They serve cheese platter as a full-fledged dish, and as a snack to wine, and even as a dessert.

 

Here are some simple rules:

 

• Cut each cheese with a clean knife. Different types of cheese have their own knives. For example, Roquefort and other blue cheeses are cut with a special device with fishing line, so as not to damage the mold. For hard cheeses that are difficult to cut, there are massive knives with handles at both ends.

• Cheeses on a plate should not touch each other so that their smells are not mixed. Slices of fruit or nuts are placed between the contrasting varieties.

• Cheeses can be served not only sliced, but also whole cubes, cubes or thin slices, rolled into tubes. The most ideal cut is when the edge, crust and core of each presented species is visible.

• According to the classical rule, the number of varieties must be odd, but not less than 5.

• Cheeses should be tasted in order, starting with a young pickled or cottage cheese, then moving on to soft cheese (brie or camembert). This is followed by semi-soft cheeses from cow’s milk, blue cheese.

• Cheese needs to be prepared and cut 20-30 minutes before serving, then it will be richer and brighter.

 

The order of placement of cheeses:

 

• Cheeses are usually placed clockwise – from tender to piquant. We start with soft cheeses with a neutral taste and smell.

• Next, spread the cheeses as their piquancy and severity increase.

• Young cheeses with white mold are soft or semi-soft.

• Hard mild cheeses.

• Spicy piquant with a more pronounced taste.

• And finally, cheeses with a strong spicy taste, usually with blue or blue mold.

 

How to add a cheese plate?

 

• Pears and grapes are great for soft cheeses.

• The taste of blue and sweet cheeses gently sets off honey and fruit jams.

• Serve dried fruits well with hot cheeses.

• Nuts are great with fat cheeses.

 

It is appropriate to serve several types of bread – crackers, ciabatta, baguette, cereal bread with dried fruits. It is advisable to offer several types of wines to a cheese plate. Since different types of cheese are presented, it is almost impossible to select one wine that will be combined with all the variety. The basic rule is as follows: the richer and piquant the taste of cheese, the more vivid the taste of wine should be. That is, the main principle is equality. For neutral soft cheeses it is better to serve white wine, for spicy and piquant – red wine, which will have a rich flavoring bouquet.

 

What are the cheeses served on?

 

It is best to serve cheese on a wooden board. You can also use special earthenware plates with a wooden base, ceramic or porcelain dishes. Cheese is cut at the rate of 50 grams of each species per person.

 

Based on these recommendations, you can experiment and create your own versions of a cheese plate for a treat.

 

In our store you will find cheeses for the most sophisticated compositions. Ask for advice on choosing the right variety, we are always happy to help!

 

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