Cheese on your plate

Cheese on your plate

I am convinced, as I am not alone in my love for this wonderful product. Among us there were many fans of cheese — and not just fans, and well versed in the varieties and ready to experiment with new, still unfamiliar flavors. So I want to invite you to continue your «journey cheese» — a little bit in a different way. We assume that the basic «cheese powers» and most well-known varieties, we have short-circuited familiar. However, look and try something new can be ad infinitum …

Cheese on your plate

Dishes from a great variety of cheese in almost all cuisines of the world, it goes well with meat, fish, mushrooms, vegetables, and serves as an excellent filling for baking. But the true gourmets prefer the natural taste of good cheese, which only emphasize the other ingredients, or shade. Therefore, complete «cheese tour» we are on the «cheese plate».

Cheese on your plate

According to the classics, cheese plate served for dessert. However, we will not pedants — this is a simple, but elegant dish and suitable as an appetizer to the wine, and the main role may well play. All the more so, given good calorie cheese (low-fat, we do not see!), This dessert may be too heavy.

I do not put it right, calling a simple cheese plate dish. Yes, do not stand at the stove for hours you need, but you must abide by a set of rules — if we want to create a real cheese plate. I have not made a reservation: it was set up as a work of art.
Rule one. The quality of the quality and quality again

If you can use cheese «easier» for culinary purposes, in this case to save on quality not necessary, because we are going to enjoy the rich taste of good cheese. Therefore, the only proven varieties from trusted stores! By the way, in any case you can not get the cheese directly from the refrigerator — an hour before slicing and serving, he should «breathe» — in bulk!

Second Rule. Correctly pick varieties

The minimum for a full cheese plate — 3-4 grade, maximum — according to your wishes and possibilities. But too carried away is not worth it — to everyone’s tastes are not mixed and not messed up. Suit cheeses grades 5-6.

What kinds of cheese we need? How do you want to write any, to your taste. Indeed, everyone has different tastes, and some kind of cheese you personally (or your guests) do not like … But we will not disappoint the authors gourmet cheese plate — the French. Let’s try to do by the rules — to pick up the different cheeses taste and texture, so that they blend with each other. You can make a plate of cheeses from the same country, but also to mix varieties of different regions is quite acceptable. So even more interesting!

Cheese, soft fresh flavors: for example, mozzarella or young goat cheeses without the expressed aroma. Suitable as feta (if it is not too salty!)
Cheese, tasteless, solid or semi-solid: Gouda, Edam, Emmental, Maasdam, young cheddar, and the like.

4 (1)

Maasdam

3 (1)

Mozzarella

 

 

 

 

 

 

 

 

 

 

 

Hard cheeses pronounced taste: parmesan, grana padano, Gruyere, sbrinz, aged cheddar.
Soft cheeses with a characteristic pungent: camembert, brie.

6_0   5_0

Camembert                                                             Parmesan

 

Cheese with blue mold: Roquefort, Gorgonzola, Stilton, Dor Blue.

For lovers — mature goat and sheep cheeses. For example, I really like Italian and French picodon pecorino.

7_0

Roquefort

8_0

Pecorino

 

Third Rule. Use the right utensils and knives

It is no coincidence the name «cheese plate» is often replaced by «cheese board». It is a hardwood board is best suited for serving a cheese platter. Suitable as marble, glass or ceramic surface and even a flat wicker basket with a picture or without. I prefer board and plate without a pattern — patterns that do not interfere admire the beautiful cheese composition.

13 12 14 10 (1) 11 Cheese on your plate

If improper plate disrupt the aesthetic perception of food, the wrong knife can spoil the appearance and even the taste of cheese. Ideally, for each type of cheese you need a knife, but it is, I agree, too much. However, 3 of the knife still need: soft cheeses to hard, and the knife-string for cheeses with mold.

16 17 15

Rule Four. Correctly position the cheese on a plate

It’s not just the beauty (although this is important). Proper positioning of cheese will get more pleasure from tasting. The basic idea: you need to lay out the cheese according to their tastes — from the most delicate to the most acute. And try cheeses should be in the same order, to get a taste of each, without interrupting them. I suggest you use the «cheat sheet» in the form of hours — very convenient!

Cheese on your plate

Cheese on a plate should not be in contact with each other, to not mix their flavors. You can cut the cheese into small pieces and segments (with soft cheese crust not cut!) Or large portions. In the first case we need for serving skewers, in the second — cheese knives and forks, so that everyone can cut a piece to taste.

Rule Five. Choose the appropriate additions to the cheese

Here too, of course, there are rules, but also a place for imagination is. With the perfect combination of cheese nuts (walnuts, almonds, pecans), dried fruits, figs, grapes, fresh berries, slices of pear or apple. You can submit olives and fresh mint. Some sprigs of mint is on a plate separate varieties from each other. I know that the cheese with honey or jam to many unusual, but worth a try. For example, I like the jams of figs, pears and sour berries (cranberry, lingonberry) — they are perfectly emphasize the taste of sharp and soft cheeses.

If the cheese is served as a dessert, it is quite possible to do without bread. And in another case, a perfect complement soft serve or the dried baguette, crackers, breadsticks. The main thing is not to overdo it with supplements and do not try to fill all available space on the plate, keeping in mind the aesthetic component of the dish.

Rule Six. Choosing the right wine

This is a very simple and at the same time is very difficult. For the cheese does not necessarily apply only dry red, some varieties are perfectly combined with white wines, the other — with dry sparkling, and others — with a sweet dessert. What wine to choose for a plate of cheeses, you will understand, on the basis of personal taste and experience. Win-win option — sparkling white or light red (pink).

And finally, there is another «rule» that negates all previous: connect your imagination and assemble a cheese plate as you want it!

Choosing the right wine

 

And our cheese plate ready: beautifully arranged delicious cheeses supplemented with berries and nuts, a number is a soft French baguette, wine is poured in glasses … Close family or friends … A good completion of travel. All a pleasant evening!

Cheese on your plate

 

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