There are always places for a variety of cheese on the cheese plate. Cornses from ordinary cow’s milk can be adjacent to sheep and goat cheese, durable cheeses to complement soft varieties – there is no limit to fantasy. Exclusion – on a cheese plate there is no place for paste -shaped cheeses and melted cheese.
We spread the cheese on a plate
In order for a cheese plate to succeed in glory it is very important to place different varieties of cheese correctly. We advise you to start with cheese, the taste of which is the most delicate. They have it in the lowest part of the plate, the rest of the cheeses should be laid out by the direction of the clockwise, while trying that each new type of cheese is in relation to the previous more saturated taste. To divide the aromas and tastes of different varieties of the “meeting places” fill fruit slices, mint leaves. You can decompose cheese not only according to its taste, but also in consistency – the inner circle of cheese plate is filled with soft cheeses, and the outer cheese of solid grades. In order to avoid mixing tastes on a cheese plate should cut cheeses with different knives. Solid cheese, as a rule, is cut by a regular knife, for the cheese of soft varieties, a special knife is used, which has two cloves on its tip, for cheese with mold, there is also a special knife that does not destroy the mold of mold during cutting. There is a cheese with hands in our time is considered a monoton. The cheese is cut off, put on their plate and already taken from it with a fork. By the way: in France it is customary to eat cheese with small cubes of bread.
What to serve cheese
In order for the aromatic and taste of cheese to appear most clearly it should be cut and laid out on a cheese plate somewhere an hour before the guests come. The French – experts of cheeses recognized in the world – serve fruits to cheeses, and strictly defined to different varieties. So: pears to soft varieties, grapes for noble blue varieties, hard varieties perfectly complement cherry, pineapple, kiwi. Almonds and walnuts can be served to the cheeses of any kind. If there is wine on the table, it should also be chosen according to special canons. According to the rules, cheese and wine should be “countrymen”. For example, French cheese – French wine. Blue cheese varieties are excellently combined with fortified sweet wines, soft and fat cheeses – with semi -dry or dry, solid varieties – with red wines, the taste of cheeses with mold will be well shared brut, a good accompaniment for sheep and goat varieties of cheeses will be red wine “.
Cheese tips
An ideal cheese plate on which is included at least 6 varieties of cheese with different taste. So: the neutral taste has the cheese or ribs, white cheeses are distinguished by their fresh taste, delicate varieties include sheep or goat milk, pronounced taste have a boat or kamamber, the sharpness of the cheese plate will give hard cheeses, and crown the cheese composition with their specific acute The taste of blue cheeses. Many novice housewives are lost in varieties of cheese, especially in cheeses of foreign origin with exotic tastes.
Hint – for a cheese plate, we advise the following exotic varieties: Shaurs – French mild grade; Bren d’Amur – sheep cheese with spices, also French; Bree – another representative of France, is famous for its piquant taste; Livaro – nutritious and tasty cheese from Normandy; Cheshire cheese is a representative of soft varieties from England; Kamamber – white, spicy cheese with mold; Non -chase – a Norman soft cheese with an original shape in the form of a heart; Gorgozola – cheese with mold, originally from Italy; Stilton – English cheese, famous for its sharp taste.
How to cut cheese
Cheese is a very plastic product, each variety has its own consistency and its taste. And the approach to the cut to each type of cheese has its own.
Raws of very hard varieties – Amsterdam or Parmadzhano – cannot be cut into unsightly crumbs with a simple knife. A lobe knife is suitable for him, which looks like a vegetable cleaning. Cheese slices turn thin, resembling chips. Cheeses with mold, for example – BRA, very soft, it is better to serve with whole pieces, the guests themselves will cut off as much as they need. Pressed varieties such as Dutch, Gauda, Chedder, or Russian to cut it with slices. Small round goat cheese is best just divided in half or by quarters. Curd cheeses, for example, Ricotta is customary to break a large spoon. Fetu or Brynza is advised to grind with a special device that has a thin narrow blade and a handle above it. A cheese plate can be beautifully designed by cutting the cheeses of different varieties and different shades with special forms for cutting the dough that have the shape of hearts, leaves, etc. D. You can also use figured cookies for cookies to cut the cheese, giving the slices of cheese a bizarre shape.
