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Serving Cheese Assembling a gourmet cheese board is one of the simpliest appetizers you can create - no cooking, slicing or dicing required! There are, however, some basic guidelines for serving cheese. Limit the assortment of cheeses to about four to six different types. Keep the portions small. If individually plating the cheeses, serve about 1 1/2 ounces per cheese. Four people, four cheeses: 6 ounces total of cheese. Four people, six cheeses: 9 ounces total of cheese. Remember that this comes after two or three courses, and maybe before one more. If serving the cheeses on a platter or pedestal, buy attractive pieces of cheese, and reserve leftovers for another use. Let the cheeses come to room temperature before serving - never serve cheese cold. For a casual occasion, serve the cheeses on a spacious platter with the appropriate knives for each cheese; sharp cheese knives for hard cheese, a blade that allows you to scoop and spread for soft cheese. If a cheese is particularly runny or pungent in aroma, it is best served on a separate plate so as not to overwhelm other milder cheeses. For more formal occasions, bring out clean knives and forks for the cheese course. Cut individual portions of cheese and arrange them on cheese or salad plates. Present them with appropriate accompaniments; pass bread and crackers separately. Appropriate Accompaniments Select accompaniments that won't compete with the flavors and aromas of the cheeses, but will complement their characteristics. Slices of high quality European-style breads, preferably ones with crusty exteriors, are the ideal accompaniment to most cheeses. While some people prefer the neutral palette of plain bread, others like flavored breads. Breads with nuts - particularly walnuts - are lovely with most strong cheeses. Breads with dried fruits and olives are also good partners to many cheeses. If you must serve crackers, choose ones that are as plain as possible so that they do not compete with the cheese. Henry's Markets Water Crackers are a perfect choice! Olives, dried fruits (such as dates, figs, cherries and apricots) and nuts (such as walnuts, almonds and hazelnuts) are suitable companions. Chutneys, fruit pastes, honeys and salads - often studded with nuts and fruit - also make delicious accompaniments. In England, Cheddar is often partnered with a homemade chutney or relish; in Spain, Manchego is usually served with membrillo, a quince paste; and in Italy, Gorgonzola is often teamed with honey. And in most cheese-loving countries, salad is typically served just before, with or just after the cheese. Brought to by Cooking.com. Written by Chris Sandin. Chris Sandin has over twenty-three years' experience in the wine business as an educator, retailer and wholesaler. He travels frequently to Europe and other wine-producing areas, and has just returned from a visit to Champagne. Chris was the Wine Director and Wine Store Manager for WINE CASK in Santa Barbara, California for several years. |
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