Wednesday, 11 July 2012

Plating Your Cheese

We know that cheese can be quite tricky when it comes down to selecting only a few options. You never know how many varieties to serve to ensure a good spread but not overwhelm the palate. It is advisable to serve five cheeses, because this allows you to offer an interesting variety without being too extravagant. 


Allow about 60g of cheese per guest if it is a tasting or appetizer plate before a meal, for a main course, allow 90-100g. How you cut your cheeses is important. Avoid cutting cheeses hours in advance because their flavors are at their peak when they are first sliced! Use a sharp chef's knife for semi-soft to hard cheeses, a thin utility knife for softer cheeses. Don’t forget to dip the knife in warm water and wipe before use.

Its all about presentation folks! The way you compose your platter can influence how well the cheese board is received. Lay your cheeses on the platter in a way that the mildest cheese is at the beginning followed by the strong ones. Your spread can have a mix of a fresh cheese such as a Boursin or Chevre, then the slightly sharp flavoured rind cheese such as a Brie, the stinky ones like the Limburger, Muenster or a Tallegio, cooked pressed cheese such as a Gouda, Chedder, Emmenthal, Gruyere, or even Parmigianino for the less adventurous ones, and one Blue cheese such as a Gorgonzola, Stilton or Roquefort to finish off.

1 comment: