Cheese is an exceptionally healthy, tasty, amazingly varied product. For thousands of years, cheese makers have brought its taste to absolute perfection. But the highest quality cheese requires special handling. There are several types of cheeses, and for each of them there are certain rules for cutting and serving, developed over the centuries.
It is necessary
- - cheese;
- - cheese knives;
- - wooden cheese plate-tray;
- - nuts, fruits.
Instructions
Step 1
The cheese is taken out of the refrigerator an hour before serving. To fully manifest all its qualities, its temperature should be 18-22 degrees.
Step 2
The cheese is served on the table, pre-cut into large pieces (bars and chunks). Moreover, there should be a crust on every piece. On the plate, the cheeses are arranged according to the principle from the most delicate varieties to the savory ones. If you mentally divide the cheese plate into 12 parts (by analogy with the clock dial), then a piece of cheese with the mildest taste should be located between 5 and 6 o'clock. The guest cuts himself a slice of the cheese he likes on his own and puts it on his plate.
Step 3
Be aware that a different tool is used to cut each type of cheese. The hardest types of cheese are cut with a short, sharp knife, sticking it in the middle of a large piece and simply splitting it into smaller pieces. For hard cheeses, a sharpened, even knife is used. Moldy cheeses are cut with a special string blade. This is done in order not to damage the structure of the mold. Soft cheeses are cut with special perforated knives. This shape prevents the cheese from sticking to the blade. Soft fresh cheeses are portioned using a spoon. It is better to serve such cheese separately - in a small vase.
