It’s All about Presentation!

It's All about Presentation!

Today, we will share with you a few secrets on the presentation of these mouthwatering delights. The more enticing and alluring you make your food look, the more tastier it is perceived.

Soft, runny cheeses can be left in their box and guests can use a spoon to scoop the soft cheese onto a cocktail plate or a slice of baguette. Round cheeses, such as Camembert cheese should be cut in half and then into small triangle wedges. Larger firm cheeses should be cut into wedges and placed on their side to be sliced. Square cheeses like Taleggio can be cut diagonally and then into smaller triangle wedges. The rule is that every piece should get a little of the centre, where the cheese is at its strongest and a piece of the rind where it is at its most mature.

And we are not done yet! Once the selection is finalized, do not forget to add some accessories! Grapes, crackers, wines are classic pairings to cheese. Having already discussed what fruits and nuts pair well with the different types of cheeses, here is a list of wine pairings that you might find helpful! You’ll find all these wines and other trimmings at any of our Godrej Nature’s Basket Stores.

Wine: Cabernet Sauvignon; Cheeses to Consider: Camembert, Cheddar, Gorgonzola, Gouda, Parmesan, Blue cheese, Roquefort
Wine: Chardonnay; Cheese to Consider: Brie, Camembert, goat cheese, Gouda, Gruyere cheese, Parmesan, Provolone
Wine: Champagne; Cheese to Consider: Beaufort, Brie, Camembert, Cheddar, Chevre, Edam, Gouda, Gruyere, Parmesan
Wine: Chenin Blanc; Cheese to Consider: Camembert, goat cheese – Feta, Chevre
Wine: Chianti; Cheese to Consider: Fontina, Mozarella, Parmesan or Provolone
Wine: Dessert Wine; Cheese to Consider: Blue cheese.
Wine: Merlot; Cheese to Consider: Camembert, Gouda, Gruyere, Pecorino
Wine: Shiraz; Cheese to Consider: Edam, Sharp/Mature Cheddar, Gouda

So what are you waiting for? Treat your guests to the exotic gourmet evening That definitely is going to have them keep asking for more.

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