The cheese platter (plateau) is a great traditional appetizer for wine, but it can also serve as an original unusual alternative to desserts. The assortment of cheeses is served either on a plain ceramic plate or on a wooden board.
The natural flavor of the cheese will not fully unfold if served immediately after it is removed from the refrigerator. So that the low temperature does not suppress the aroma, for its "disclosure" the cheese is kept for at least an hour before serving at room temperature.
We mistakenly believe that cheeses should not be eaten with a crust. In most cases, this is not the case. An exception is some hard varieties covered with paraffin or a layer of wax, such as Emmental or Gouda.
To compose a cheese plate, purchasing a set of cheese knives is an absolute must, but not a luxury. Each knife is adapted to a specific cheese. Roquefort, for example, is cut with a tool that prevents mold damage.
Before serving, you need to cut off about 0.5 cm from the cheese, because the product quickly winds up, dries and loses its aroma.
When making a plateau, include in it, in addition to the "fashionable" varieties of cheese, the classic ones, because the new taste may be simply inedible for you, and then the evening will be ruined.
Don't turn a cheese plate into a cheese vinaigrette, limit its composition to four types. After all, you still need to pick up accompanying products for them. Do not forget the rule: cheese is not an appetizer for wine, cheese is washed down with wine.
Of course, there are rules for choosing an accompaniment to cheeses: it is customary to serve fruits with soft varieties, crackers - with blue cheeses. But here you can make exceptions and trust your taste. Maybe you can find unexpected shades.
