A properly designed cheese plate is a real decoration of the table. However, not everyone has an idea of how to serve cheese and what products to combine it with.
It is customary to serve small square and round cheese heads by cutting them into segments. Round and soft moldy cheeses such as Camembert and Brie are cut into triangles. So that when cutting cheese it does not stick to the knife blade, the knife must be systematically dipped into hot water.
Uncooked pressed cheeses are cut into neat slices. Hard, aged cheeses, such as Grano Padano or Parmesan, are broken using a special knife with a short heart-shaped blade.
Goat cheese and blue cheeses are cut using a special cheese slicer with a string.
When designing a cheese plate, carefully consider its components. On a platter, it is customary to have from 4 to 7 varieties of cheese with different tastes. A cheese plate looks very aesthetically pleasing and appetizing, on which pieces of different colors and shapes are laid. It is necessary to lay out the cheese in a circle of the plate, starting with the most tender and ending with the most astringent, placing the pieces clockwise.
It is customary to serve fruit to the cheese plate. Cheese goes well with figs, apples and pears. However, you cannot offer guests cheese along with citrus fruits. Oranges and grapefruits interrupt the delicate taste and aroma of the cheese, so they should not be next to the cheese plate.
Unleavened bread or lavash can be served with cheese. It will also be great if you put a plate of nuts on the table. Almonds and walnuts will perfectly complement the flavor of the cheese. Moldy varieties go well with honey, which enhances their exquisite taste.
Wine perfectly complements the taste of cheese. Ports and sweet wines are suitable for bleu de cos and roquefort. If you are serving Camembert and Brie, or other fatty varieties, then keep in mind that sparkling wines, champagne or chardonnay will perfectly complement their taste. Young cheese is paired with young wine, but aged cheeses like Comte and Gruyere can be served with mature wines.
