Rules for serving cheeseboard

Cheese selection rules

Classic cheese board consists of five to eight different types of cheese of different texture and taste. Sometimes they choose varieties from different countries or from different types of milk - cow, goat, sheep, buffalo. Well when cheeses can also be cut so that they are of different shapes - cubes, triangles and circles. Choosing "age" cheeses, pay attention to cheddar, gruyere and goudou, then pay attention to such soft cheeses with aromatic peel, like brie and camembert, among the fresh cheeses to the classic belong burrata, ricotta and mascarpone. Of the goat cheeses most often chose such cheese as chevre, and among the “blue” stilton is the most popular.Calculating the amount of cheese, take 30-40 grams of each variety per person.
Cheese is served at room temperature, so it is cut in advance and held, laid out on a cheeseboard and covered with a damp cloth, ordinary medical gauze is best suited.Cut the cheeses either with different knives or carefully washing and rubbing the knife after each variety, thus not allowing the flavors and tastes to mix.

How to lay out the cheese on the board

There are rules for the arrangement of cheeses on the board. Small pieces of blue cheese are put in the center, soft cheeses are placed around them, and hard varieties are placed on the outside. It is important to make sure that between the slices of cheese are soft varieties of enough space and they, softening, will not stick together.

What to serve with cheese

Cheese is served with sliced ​​soft French baguettes, sweet and salty crackers, breads with herbs and seeds, bread with nuts or fruit, bread sticks and crackers, as well as various savory pickles, olives, gherkins, dried tomatoes. Good additions to cheeses are, oddly enough meat, but not simple, but dried and smoked, such as prosciutto ham or salami sausage. The classic combination is cheese and fruit. Serve pears, apples, grapes, and figs with the cheese platter. Honey, jam and nuts are also served with cheese.Sometimes cheeses are served with fragrant chutney and mustard.
Fruit and fortified wines, dry stylish wines such as Sauvignon Blanc or Chardonnay, light red wines such as Pinot Noir, beer or fruit juices are served as cheeses.

Date: 12.10.2018, 03:13 / Views: 94163

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