Cheese etiquette, or how to serve cheese correctly. How to beautifully arrange cheese slices at home How to serve cheese beautifully

An ideal cheese plate, as I imagine, should be reminiscent of the ancient Roman bacchanalia, where senators and getters in weightless tunics lay in a mix around endless dishes, seductively sending amber grapes into their mouths and, probably, allowing themselves many other unbridled excesses. This snack still life simply has to look abundant, luxurious and light, like an impressionist sketch - as if it suddenly occurred to you to invite guests, and you quickly picked a handful of olives in your own garden, and then took out from a beautiful basket several varieties of fragrant cheese and a jar of fresh honey ... The right cheese plate is what I dream of being myself, and I'm afraid I'm still a long way off: sophisticated and elegant, cool and relaxed.

For inspiration, it makes sense to view about a hundred thousand pictures with the #cheeseplatter tag, read a dozen articles from eminent chefs and watch several YouTube videos on the same topic. Then make a plan of the plate and go to the store. As we understand, the task became more complicated a few years ago - now we have to improvise with what is on the shelves and what survived from the last trip to Europe.

The traditions of advanced countries imply certain rules in the selection and presentation of this product. The French, for example, insist on an odd assortment of varieties: three, five, seven - and there it is not a pity. Another postulate says that cheeses should be arranged clockwise - from the softest and youngest to the hardest and most seasoned. Whichever approach you choose, the most important thing is to remove the cheese from the refrigerator at least five minutes before serving.

WHAT VARIETIES OF CHEESE TO CHOOSE

I agree, there is something to be nervous about. What if, out of ignorance, you choose flagrantly incongruous varieties ?! And, returning home after the party, guests will criticize: “My God, she plopped on one plate of Camembert with feta! It's just offensive! " Don't panic. Remember the expected result: cool and relaxed.

I usually follow three principles:

1. I buy cheeses made from two types of milk - for example, cow's and goat's.
2. I choose different types - aged (parmesan, grano padano, cheddar, maasdam, gouda, kostroma, poshekhonsky), pickled (mozzarella, suluguni, ossetian, feta), soft with white and / or blue mold (goat, camembert, roquefort, brie, gorgonzola, dor blue), smoked (smoked gouda, chechil).
3. I prefer to buy two or three really good cheeses instead of a dozen mediocre ones. There is also a practical trick here: the more cheeses you have, the more difficult it is to ensure that they are paired with your existing drinks.

WHAT TO ADD TO THE CHEESE PLATE

When laying out cheese in a beautiful sequence that is only known to you, leave gaps between varieties to fill them with additives - for additional flavoring accents and decoration.

Dried fruits and berries (dried apricots, pears, figs, cherries, cranberries, raisins), nuts (I love pistachios, pecans and macadamia, but you can use whatever you like), olives and gherkins, grapes and kumquat, as well as a few bowls with dips (something you can dip into a piece of bread or cheese) - hummus, honey, jam (my favorite is fig jam).

As for crackers, many chefs speak out disapprovingly, and even offer to give the cookies to the neighbour's children. The right option is good and: baguette, ciabatta or something multi-grain and very healthy.

HOW TO SERVE CHEESE

The plate is me, of course, figuratively. Best of all is a wooden cutting board or a special cheese board. Now it is terribly fashionable not to use any plates at all, but simply cover the table with a sheet of parchment, lay out everything that is, and, in general, there is on it. If you like this approach, identify a location for the cheese and nest it there using the principles above.

For those who still love the classic serving, it is recommended to spread the cheese (cut into slices or cubes - as it happens) on a board or a beautiful dish, adding everything that seems appropriate and pleasing to the eye. If guests are late for half an hour, there is no need to put them in the fridge, just cover your stunning cheese plate with a clean towel.

The accompanying toolkit will be soft cheese knives, forks, toothpicks and napkins, which are usually on the table by default. Bread, accordingly, should also be nearby. Ready! We send a photo to Instagram under the #cheeseplatter tag - and it's time to go to the table.

Cheese- a useful product that is suitable for any occasion at any time. Today, the choice of cheese varieties is very large. You can easily choose according to your taste and wallet Cheese is an excellent dessert, a separate dish that can be decorated and served in the form of a cheese plate. Cheese platter is a combination of different types of cheese, cut into pieces and laid out on a board or special cheese plate / board clockwise from the most tender to the most savory. It is good to decorate / complement such cheese plates with fruits (for example, grapes, figs, apple or pear slices) and nuts (for example, walnuts or almonds). Greenery lovers can complement the cheese platter with spicy herbs like cilantro and arugula, or mint.
Various jams, confitures, chutneys are suitable for sharp tart cheeses (like Roquefort). I love savory jams with any soft cheese

Fresh bread can be served with the cheese plate Although some may find it insufficient, fresh homemade crispy bread or croutons can perfectly complement and complement the flavor of the cheese. Sliced ​​and beautifully designed cheese will adorn any table. In Germany and France, for example, many restaurants serve cheese platters with wine as a must-have dessert.

Usually, 5 or more types of cheese are chosen for a cheese plate. You don't have to take a lot of different cheeses. You can take a little. But at the same time, they will complement each other well.

Many sources write that when decorating a cheese plate, cheeses should be arranged in increasing taste in a clockwise direction - from cheeses with the most delicate and mild flavor to the most tart and spicy. Since softer cheeses quickly absorb the aromas of spicier cheeses, it is important that the cheeses do not come into contact with each other. Therefore, when placing cheeses on a cheese plate, you need to leave gaps between the cheeses. Therefore, you should not spread the cheeses evenly all over the circle. And the gaps can be beautifully decorated with fruits and nuts. You can also serve crunches, salty sticks, crackers, etc. to the cheese plate.

Serve hard cheeses not cold. Usually, they are taken out of the refrigerator an hour before the intended meal, so that they are at room temperature and then you can truly enjoy their special taste. If a cheese plate is served as the main dish, then the weight of each piece of cheese should be about 175-200 grams, if as a dessert, then the weight of the pieces should be 25-50 grams. Cheese can be spread in large pieces, or cut in portions. If you lay out cheeses in large pieces, then you need to additionally serve special knives and forks so that everyone can cut off the desired piece and put it on their plate. For soft cheeses, special knives are sold with holes on the blade, which allows the cheese to not stick to the knife when slicing.

A combination of wine and cheese (copied from internet):
1. White wines tend to pair better with cheese than reds. This is especially true for cheeses with a sharp, strongly pronounced taste, as they knock down the taste of red wines and spoil their bouquet. Therefore, it is better to always start with white (if you don't know) and only gradually move on to red, experimenting carefully.

2. The stronger and sharper the taste of the cheese, the more strong wines it requires.

3. It is better not to serve fresh wines with neutral and sweetish cheeses, as they have high acidity and will seem even more sour with cheese.

4. The choice of wine also depends on the maturity of the cheese. The more mature the cheese is, the more mature the wine goes with it.

5. The harder the cheese, the more tart the wine should be; the softer and softer the cheese, the more sour the wine

7. Cheese and wine produced in the same region usually complement each other in the best way.

CHEESE AND WINE: traditionally accepted combinations

Fresh cheeses (Mozzarella, Ricotta, Feta): Since they are delicate and have a curd or creamy taste, it is difficult to match them well with wine. However, in principle, light white or rosé wines, as well as young non-tannic red wines, can be offered to them.

Uncooked pressed cheeses (Edamer, Gouda, Cheddar, Cantal, Pecorino, Reblochon, Mimolet): The taste of these cheeses is tender, fruity-sweet, becoming more piquant as it matures. Usually red wines such as Merlot, Cabernet, Sauvignon, Pinot Noir are served with such cheeses. It is also possible to combine it with white wines, the taste of which should match the strength of the cheese.

Boiled pressed cheeses (Emmental, Parmesan, Gruyère, Conte, Beaufort): Red fruit wines and calm white wines are perfect for these cheeses.

Soft cheeses with a moldy crust (Camembert, Brie): The taste and aroma of these cheeses is distinguished by a significant variety and therefore the wines combined with them are just as varied. They can be served with light red wines, for more mature cheeses of this type - stronger reds. White wines also go well with these cheeses.

Soft cheeses with washed edges (Epuiss, Marual, Livaro, Munster, Limburgsky): These cheeses have a distinct aroma and flavor that ranges from milder to harsh. These cheeses go well with strong red wines, as well as white ones.

Blue cheeses with mold (Roquefort, Gorgonzola, Danabloux, Fourme d "Amber, Bleu d" Auvergne, Bleu de Cos, Bleu de Bres): Blue cheeses are best suited for dessert wines and fortified and strong red wines or rich dry white wines.

Goat and sheep milk cheeses (Saint-Maur, Crotin de Chavignol, Chevre, Chabichou du Poitau): As a rule, light fruity red wines are offered to tender fresh goat cheeses, and fresh white and rosé wines, including semi-dry wines, are combined with dry cheeses. Sparkling wines go well with goat cheeses.

Compound: one hard cheese + one soft cheese + one unusual cheese.

Innings: on simple toasted toast, croutons, fruit chips.

Additives: one sweet food + one salty food + one sweet sauce + one salty sauce.

But this benchmark does not mean that a great cheese platter will not come from fewer varieties. Let's take a look at how to make this treat from one, two and three types of cheese in order.

Choosing cheese

One type of cheese

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The secret of a single cheese dish is simple: choose either cheese - everyone's favorite, or special cheese. If you have access to such products, according to the canon, the following varieties can be included in the cheese plate.

The cheeses everyone loves: spicy English cheddar or soft French brie, cheeses like Parmesan.

Special cheeses: spicy blue cheese or smelly but delicious Taleggio (semi-soft Italian cheese with a crust).

Two types of cheese

For the right cheese plate of two varieties, you need one hard and one soft cheese. Here are the top picks in these categories.

Hard cheeses: cheddar, gouda, dubliner, edam, parmesan and Spanish manchego cheese.

Soft cheeses: Italian burrata cheese (creamy "cousin" of mozzarella), delicate camembert with a mushroom flavor, fruity taleggio, ricotta (which is easy to make at home), brie.

Three types of cheese

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Three cheeses are perfect. You will need hard and soft cheese, which we talked about above, as well as some kind of cheese with a twist.

Unusual cheeses: Norwegian brown brunost cheese, chocolate cheese, lavender and fennel cheese or Danish dill hawarty cheese. Also, smelly varieties can be attributed to cheeses with a twist: they are less original, but insanely tasty and always go with a bang. In general, it is best to contact the sellers in the cheese shop and say that you want to surprise your guests with something. They will be happy to help with the selection.

If you can't get these varieties, pick up alternatives from the cheeses available in your area. Or take a different approach by grabbing one cheese from different animals for your plate: cow, sheep, and goat.

When you've chosen cheeses, you might want to consider tasty additions. You will need something sweet, something salty, sweet and tangy sauces, as well as bread and crackers.

Fresh fruits and berries

Apples, grapes, pears, blueberries, strawberries, any berries and fresh figs compensate for the rich salty taste of dairy products with sourness and refresh the palate.

Dried fruits

Tart and sweet dried cherries, cranberries, and dried apricots add a bright note to the taste of cheeses. Dried fruits are a good choice for a plate of several varieties, as they are equally harmonious with both spicy and soft cream cheeses.

Olives

Instead of buying a single jar of olives, buy olives of different sizes and ripeness by weight. Just remove the bones first, or do not forget to warn your guests about them.

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Pickles

The main pickles that can be offered for a cheese platter are gherkins. They have a pleasant sourness, and they look very cute.

Meat products

Do not get carried away so that the cheese plate does not turn into a meat one. Pick one quality meat and let it set off the cheeses. If you are serving a lot of rich, salty or spicy cheeses, choose something calm, such as a good cooked sausage (ideally like an Italian mortadella). But the cheese plate will not be spoiled by spicy salami, rich meat or liver pate.

Nuts

Cheese can be served with a mixture of nuts, candied walnuts, pistachios or almonds. Fans of unusual tastes can be encouraged to experiment, for example, combining almonds with soy sauce and wasabi.

Honey and jam

If you haven't tried cheese with honey yet, it's time to do it: they are made for each other. Jams and jellies will also create a wonderful sweet effect, especially those with a tart taste.

Mustard and vinegar

Cheese, as a rich-flavored, fatty dairy product, needs acid, and grainy mustard can satisfy this need. You can also drizzle the cheese with lingering thick vinegar or pomegranate syrup.

Bread and crackers

These products are needed to "transport" the cheese into your mouth, and not distract from its taste. Small crunchy toasts, crackers or chips, including those made from fruits, will do the job.

The best combinations of cheeses and additives

A cheese platter is effective, tasty and simple. At least it seems so.In fact, there are certain rules for the formation of the cheese plate. What varieties must be present on it? What sauces are cheeses combined with? How should they be arranged?

A bit of history

The cheese platter is considered a classic French appetizer and a kind of national gastronomic specialty. Initially, it was served as a dessert or as an appetizer to strong alcohol. Because of this, the dish was considered masculine. Now the cheese platter is more of an appetizer before the main course.

What cheeses are included

There are many variations of the cheese plate. It is believed that the seasonality of the varieties must be taken into account. In the classic version, cheeses of six flavors should be present on the plate: fresh, neutral, pronounced, spicy and very spicy (pungency is expressed in the richness of the taste). Also, cheeses can be classified according to their hardness and taste.

Fresh and soft: ricotta, mozzarella, feta
Soft with a pronounced taste: brie, camembert
Semi-soft: gouda, edam
Hard: maasdam, emmental
Hard, pronounced: Parmesan, Gruyere
Sharp with mold: gorgonzola, dorblue, roquefort

According to the rules of etiquette, there must be at least five types of cheese on the cheese plate.

Additional ingredients

Fruits, nuts, sauces add additional flavors to each type of cheese, helping it to open up better.

Pears and grapes are ideal for soft cheeses. The versatile companion fruit is the fig.

Blue cheeses should be served with honey or jam without fruit pieces.

Add dried fruits to spicy varieties: dates, raisins, dried apricots, prunes.

Nuts go well with any type of cheese. Walnuts, almonds and cedar are best. It is also worth adding greens with a pronounced taste to the plate: arugula, cilantro and mint.

Finally, a basket of bread is usually served with the cheese plate - it is better if the bread is crispy. For example, a fresh crusty baguette, toast, breadsticks, or a thin cracker. They should be neutral to taste.

How to arrange everything

The cheese is spread on a thick wooden or stone board, arranging the varieties in a circle depending on the intensity of taste: for example, soft cheese should not lie next to spicy ones, as they will quickly absorb their taste. Place fruits, nuts and sauces in the center of the board. The fruit should be wiped dry so that the water does not spoil the taste and texture of the cheese. Bread is served separately, in some cases spread along the edge of the plate.

There are two opinions about cheese slicing. First, the cheeses need to be put in large pieces, so that everyone can cut a piece for themselves. Second: the cheeses need to be cut into small portions. This method is much more convenient. It is better to cut soft cheeses into triangles, hard ones into slices.

You can stick a few wooden or plastic skewers into the cheeses, attach dessert forks and a few knives in case someone wants to try a small slice.

The cheeses should be taken out of the refrigerator an hour before serving - so they will have time to warm up to room temperature and reveal their taste and aroma properties.

Each type of cheese goes with a certain wine. In order not to buy several types of drink, choose the universal option - light wines with fruit flavors.

Before serving, check the expiration date of the cheese, carefully remove the protective film and wax. Bon Appetit!

Photo: FSerega / Getty Images, nschatzi / Getty Images, milosradinovic / Getty Images, Education Images / Contributor / Getty Images

Cheese plate - a dish containing at least four types of cheese - soft, hard, moldy cheeses, goat, sheep and others.

What is included?

So what is this cheese platter? Its composition is both simple and complex at the same time. Usually, this dish means serving an assortment of noble, high-quality and expensive cheeses, laid out on a round hardwood board in a breathtakingly beautiful form. You can replace the board with porcelain dishes, a dishware, but nevertheless, it is the combination of cheeses and wood that gives a truly amazing effect.

It is also worth considering that it is impractical to cut beautifully and it is interesting to arrange one or two types, it will be just a slicing, but not a cheese plate. Sandwich cheese, processed or spreadable, is also not suitable.

Innings

You can prepare a cheese plate in advance, cut the cheeses, arrange a board and wrap it in cling film, put it in the refrigerator. Half an hour before serving, it will be necessary to remove the plate, put it on the table, remove the film and let it stand at room temperature. During this time, the cheese bouquet and aroma will unfold in full force.

And even if you do not have a cheese plate prepared in advance, the cheeses must be taken out of a cold place before slicing, only after the cheese is infused, it will be possible to arrange and serve.

Also, wooden sticks and special knives should be served with neatly and correctly sliced ​​cheeses on a cheese plate.

Arrangement of cheeses on the board

As mentioned above, the minimum number of varieties is four, but you shouldn't get carried away either. If there are a lot of cheeses, it will simply not be possible to arrange them beautifully and aesthetically. Arranging cheeses on a plate correctly, but at the same time beautifully, is a great art that requires a sense of style.

"Clock face"

To make a beautiful cheese plate, spread the cheeses on the board in a circle. You should start with the softest and most delicate varieties, moving on to harder and more pungent ones. The conventional "dial" is completed by brighter and more saturated varieties. Since, in the end, there will be two absolutely opposite types next to each other - light and rich - do not forget that the cheeses do not come into contact with each other. Otherwise, this delicate and delicate product will absorb the smell and taste of the neighboring variety.

Edge to center

There is another way to arrange cheeses on the Cheese Platter. In this case, the design begins at the edge of the board, where the harder and sharper varieties are placed. The closer to the center the cheese is laid out, the softer and more tender it becomes, the intensity of the taste decreases. The most delicate and delicate varieties are laid out in the very center of the plate.

Slicing

Round cheeses should be cut into segments, other varieties - into cubes and cubes. It should be borne in mind that each piece should consist of both the middle of the cheese and its edge. The fact is that the taste of each piece - the middle, the crust and near the crust - is slightly different from each other. And the correct cutting will allow you to enjoy the food, feel the aroma of all the above pieces.

Serving cheese without pre-cutting is also allowed. In this case, everyone will be able to take for themselves the amount of cheese they need. With this method of serving, a sufficient number of knives are placed on a separate board or plate. Each type of cheese must have a separate knife, so as not to mix tastes and smells.

Escort

Do not lose sight of the additional products that are laid out on the board for the cheeses. They will also determine how your cheese plate will look. What cheeses have you chosen for your treat? Based on their varieties, it is worth picking up an addition to them, since different species require appropriate "accompaniment".

Nuts and grapes are perfect for soft blue cheeses. For rich, hard ones, take avocados or dried fruits: raisins, dates, dried apricots.

You can also use fresh fruit to accompany the cheeses, especially pear cheeses. Raisins, cashews, almonds, olives and crackers are all nice additions to your cheese platter. Use jams, honey, marmalade. Try olives, figs, tomatoes.

But it is not recommended to serve bread with cheeses, unless it is toasts specially prepared for this purpose, otherwise it will clog the taste of cheeses. But the cheese plate goes well with herbs, coffee beans, mint leaves, arugula and lettuce.

In general, the cheese accompaniment is an important stage in the design. After all, the pleasure of contemplating a plate should not be inferior to the satisfaction of tasting cheese.

How to cut cheeses?

Cheese can be cut into segments, cubes or diamonds. But a cheese plate with figuratively sliced ​​cheeses will look no less attractive. To do this, you can use knives with curly blades, so that ordinary cheese squares will take on a particularly presentable and attractive appearance.

An equally effective, but at the same time simple way is various figures cut out of slices of cheese. For example, in the form of leaves, fish, hearts, stars, etc. You can use special forms for making cookies.

Cheese plate: recipe

There are many different recipes, it all depends on everyone's taste preferences and financial capabilities. Here are some of them.

Recipe one

Take 100 grams each of the following cheeses: mozzarella, gorgonzola, brie, parmigiano reggiano, emmental. Of fruits, pears, grapes are perfect, you can add strawberries to them. You will also need walnut kernels and 100 ml of honey.

Cut the fruits and cheeses into segments, lay out everything beautifully, according to the rules of the "dial", decorate with strawberries and grapes, walnut kernels. Place the honey in the center of your plate in a wooden bowl.

Method two

Here you will have to tinker a little longer, but the result is worth it.

So, you will need:

• 100 grams of hard emmental cheese;
• 100 grams of calamber or brie cheese;
• 50 grams of blue cheese, such as rustic;
• 100 grams of cheese made from goat milk;
• two pears;
• 20 pieces of granular bread;
• juice of one lemon;
• a pound of grapes;
• 20 ml fruit vinegar;
• 50 grams of sugar;
• 2-3 peas of black pepper;
• a pinch of salt.

Recipe:

1. First, make a grape marinade. To do this, mix 300 ml of water and vinegar in a container, add salt, peppercorns and sugar. Stir.

2. Take a bunch of grapes and, without removing the berries from the brush, rinse and dry well. Make a small puncture on each grape and place the bunch in a saucepan.

3. Bring the marinade to a boil, pour over the prepared grapes. Close the lid and leave for a couple of days at room temperature. Chill before serving.

4. Wash the pear, dry it, peel it and cut it in half. Remove the core and cut the flesh into thin slices, sprinkle them with lemon juice so that they do not darken.

5. Fry each piece of toast on both sides in heated olive oil.

6. Cut soft and blue cheeses into sectors, the rest into cubes. Lay out from edge to center in the manner described in this article. Garnish with pear slices, pickled grapes and toast.

Cheese plate "Tasty standard"

Tasty Product is a manufacturer of a ready-made cheese plate format with numerous lines of Say Cheese flavor variations. This company specializes in the manufacture of original snacks.

They have developed a special ergonomic container, where various types of cheeses are hermetically packed, according to the basic requirements for a cheese plate. These kits are complemented by French crackers, honey, a variety of nuts and bamboo skewers for ease of use.

Each package of such a plate describes in detail which cheeses and which addition to them goes. Also, on each packaged plate there are transparent windows where you can see the product that you are going to purchase.

Conclusion

It is also worth considering that it is better to buy cheeses for forming a cheese plate in specialized stores, and not in supermarkets. In such places they can advise you on the best combination, offer you to taste the cheese before buying, in addition, they will give a guarantee for the quality and freshness of the goods.

Cheese plates are a great option for a buffet table, for organizing a themed party, spending time with friends and a romantic evening. Having picked up an equally fine wine for this excellent dish, you will have a great time!