A plate with noble mold cheeses will be a great decoration for a banquet. This is a light and healthy dish that will come in handy on any festive table. The main thing is to know what to serve noble cheeses with.
Noble cheeses are popular not only in France. At many buffets and celebrations, it has become fashionable to serve plates with just such cheeses. They are incredibly healthy and taste interesting. But precisely because of its peculiar taste, cheeses with noble mold are best served with certain wines or products.
Types of cheeses with noble mold
Not all mold on cheese is considered healthy. The noble cheeses include red, white or blue mold. The most popular cheeses with white mold are Camembert and Brie. They have an interesting mushroom flavor that mold gives them.
Red mold is present on the "Camembert de Normandie" and "Brie Noir" cheeses. These types of cheeses are less common in Russia. Blue mold is known to Russians for the cheeses "Roquefort", "Dor Bru", "Gorgonzola".
What to serve noble cheeses with
First of all, it is worth placing the cheeses on the plate correctly. It is customary to first lay out cheeses with the most delicate taste, for example, the Furm Dumbler variety with blue mold. Thin slices of tender cheese are laid out in a circle on the edge of the plate, followed by cheeses with richer and more savory flavors. To avoid mixing, it is worth alternating cheese with fruits and mint leaves. Sweet and sour taste of apples and grapes perfectly set off the spice and pungency of cheeses. Avocado will absorb the aroma and perfectly accentuate the cheese flavor. Mint has a refreshing taste, makes cheeses softer, but does not contribute to the loss of their piquancy.
It goes well with cheeses with noble mold almonds and walnuts. They can be placed in small bowls and placed on a plate of cheeses, or you can fill in the gaps between the slices with nuts.
It is customary for the French to serve noble cheeses in combination with bread. You can cut the cheese into small pieces and chop them on a skewer along with the bread. It will be especially piquant if the bread is with raisins.
The final touch is the selection of wine to match the cheese plate. It is worth remembering that the sharper the taste of the cheese, the brighter the taste of the wine should be. It would be ideal to combine it with red French wine. Blue cheeses should be served with red fortified wines. Wine should be with a minimum amount of sugar and must be chilled.
A plate with noble cheeses will be an excellent addition to a festive banquet. In order for guests to appreciate the piquancy of the dish, it is worth serving it with the above listed products and wines.
