Cheese is the perfect snack that will never let you down. However, it is very important to find the right combination of tastes, aromas and textures. The right choice and cheese plate can be served either before or after dinner, or maybe instead.

If you plan to make cheese the main dish on the table, you must remember that its proper presentation depends on the variety of varieties and varieties.

Usually consists of different types of cheese (hard, blue, soft, etc.), but different varieties of the same type can be represented. You can also create a national cheese plate, such as Spanish, French or Italian.

In order for the aroma of the cheese to develop, it must be removed from the refrigerator an hour before serving. When removing packaging from cheese, do not remove cheese crust. Soft cheeses can be left whole, they are intended to be spread on bread, while hard cheeses can be cut into cubes or thin slices. Arrange the cheese on a plate from milder to richer varieties clockwise. It is important that the pieces different varieties cheeses did not touch each other on the plate.

A cheese plate looks great if the cheese is laid out on a flat wooden dish and special knives are present.

For cheese plate You will need from three to five varieties of cheese, 25–30 grams per person if, in addition to cheese, you also have a full dinner and 50 grams each if cheese is the main dish.

It is considered a tradition to serve fruit with cheese. For example, cherry, pineapple, kiwi will only emphasize the taste of hard cheeses, ripe grapes are ideal with, and pear and figs go well with soft cheeses. The combination of dried fruits and nuts with cheese is also wonderful.

Gourmets and simply cheese lovers know that wine can be an ideal complement to it. There is even such a pattern - countries in which winemaking is ancient tradition usually known for good cheeses. The combination of wine and cheese must be taken very seriously, otherwise they will extinguish each other with their aromas.

Sweet wine goes very well with blue cheeses, the taste of fresh cheese is especially emphasized by tart red wine, and old cheeses go deliciously with aged red wine. White and young red wine goes well with almost any cheese.

There are also several types of cheese that go well with beer. For example, Gouda makes an excellent pair with dark beer.

If you cannot call yourself a cheese gourmet and are not particularly well versed in types of cheese, then a bottle of good wine and a cheese plate made from one type of cheese can serve as the ideal end to a festive dinner.

A cheese plate can take many different forms. It can just sit on the table during a big party, it can be a small appetizer or even a full meal. You don't have to cook anything to serve it, but creating a balanced and perfectly harmonious cheese plate is not as easy as it might seem. And to achieve a good result, you will have to think carefully. It's easy to go overboard with both the cheese and the additions, but if you have a rough idea of ​​what kind of cheese plate you want to end up with, you'll be able to stay the course. And the first thing you need to do is decide how many cheeses you want to see on your plate.

Focus on one type of cheese

There are two ways to present a particular cheese. You can choose a cheese that absolutely everyone loves, like sharp cheddar or the perfect head of brie, or you can opt for something more refined and unusual option, such as taleggio or blue cheese. In any case, you will need one carbohydrate delivery system and one additional bonus. You can find a variety of options, but you don't even have to waste time on it, as this article presents several ways to make a particular cheese shine.

Dubliner, apple slices and grilled baguette slices

Dubliner is a hard, aged cheese made from cow's milk, which is spicy, sweet and nutty in taste. Since it has such a complex, tart flavor, it's best to use plain bread and also offer some crunchy fruit to cleanse the taste buds. Green apple They will perfectly allow you to avoid overloading your mouth with flavors, meaning that with the help of these fruits you will be able to eat more cheeses over a longer period of time.

Cambozola, crackers with dried fruits and honey

This combination of French aged soft cream cheese with Italian Gorgonzola is simply... a great option with a mild blue mold aroma and creamy texture. This cheese is best eaten with crackers containing dried fruit such as figs, olives or cranberries. Many people also like to add honey to blue cheese, and this variety is no exception.

Parmesan and good balsamic vinegar

This is a genius idea that will allow you to forget about the carbohydrate delivery system. All you have to do is find a really good quality, thick, aged balsamic vinegar that you can drizzle or dip your cheese into.

Double (or triple) the fun

If you are going to serve two types of cheese on a cheese plate, then you should choose them so that one is hard and the other is soft. However, it is much more interesting to serve three types of cheese, as this allows you to add something unexpected and even crazy to the plate. Here are some options for each of the three categories.

Something hard

If you are going to serve three types of cheese on a cheese plate, then one of them must be hard. You'll want to choose cheddar, aged gouda, dubliner, or really high-quality edam for this purpose (you'll want to choose one that's sealed in red wax at the head). You can also choose Parmesan, but be careful to keep the cheese as close to the crust as possible, as well as Spanish machengo.

Something soft

The second type of cheese to be served on a cheese plate should be soft, and there are also some very good options. This could include burrata (mozzarella's creamy sister), mushroom-flavored camembert, meaty yet fruity taleggio, fresh goat cheese, homemade ricotta and, of course, brie. All of these options are great ways to enjoy the softer side of cheese.

Something unusual

In this case, the best approach is to talk to the cheesemonger and tell him that you want something that you can surprise and delight your guests with. Cheese merchants are the most useful people in the world, and they will be happy to help you make your choice. If we talk about specific options for this category, then you can pay attention to the fondant-shaped Norwegian brown cheese, an unusual chocolate cheese, cheese with lavender and herbs, flavored with havarti or the same soft cheese with the most pungent smell you can find. This category will also allow you to add something you've been wanting, like pimente cheese, which isn't particularly fancy but is still incredibly delicious and is always a great addition to a cheese plate.

Another variant

To provide a variety of aromas and flavors, you can change the layout and serve three types of cheese from other categories. For example, these can be cheeses made from the milk of various animals: cows, sheep and goats. However, the “hard, soft and quirky” scheme often works much more effectively.

Supplements

Now that you've chosen the cheeses for your cheese board, it's time to think about what you'll add to them. At this point, you can give free rein to your imagination, but you shouldn’t overdo it. It's best to set yourself limits: for example, one sweet point, one salty point, one sweet sauce point and one savory sauce point. You will also need bread or crackers.

• Fresh fruits: apples, grapes, pears, blueberries, strawberries or any other berries, figs, etc. make an excellent mouth cleanser, acting as a counter to salty, rich-tasting dairy products.
• Dried fruits: Sweet and tart, dried cherries and cranberries pair well with blue cheeses, and dried fruits pitted ones, such as apricots, add a special note and pair with rich cheeses. Dates are also a good choice and pair well with both very sharp and mild creamy cheeses.
• Olives: Instead of buying one jar of each type of olive, you can visit a store that sells olives in bulk and buy some of each shape, size and color. If you buy olives with pits, be sure to offer guests a bowl where they can leave the pits.
• Pickles: There's one item that's a must on your cheese plate, and that's gherkins. These little cucumbers pack a very powerful acid attack on your taste buds, but they also look super cute.
• Meat: You need to be careful with this item, as your cheese plate can quickly turn into a plate of meat snack. Pick one really good quality meat and let it be the star of the show. If you're serving a lot of strong, salty or tart cheeses, it's worth opting for a less aggressive version such as mortadella, but more often than not the choice is for a richer, spicier salami, and you can also opt for pate or liver mousse.
• Nuts: In this case, you can serve a nut mixture, but you can choose what you like best, such as caramelized pecans, pistachios or Marcona almonds.
• Honey and Jam: The first time you put honey on cheese, you might think you've invented something incredible. However, it turns out that this combination was invented many years ago. But this discovery, one way or another, will completely change your attitude towards cheese. Jams and preserves can also add a sweet note to your cheese plate.

How to make a cheese plate correctly? How to cut cheese to preserve the full range of its taste? Which wine should I choose? The correspondent of the information portal figured out all the intricacies of the presentation various types cheeses

Types of cheeses

Before we begin to consider the basic rules for serving cheese, it is necessary to understand its main types.

Fresh cheeses

This type of cheese is more similar in consistency to cottage cheese. During preparation fresh cheeses They are practically not wrung out or pressed, which allows them to remain soft and tender. Soft cheeses include mozzarella, mascarpone, ricotta, feta.

Uncooked pressed cheeses

Cheeses of this type are distinguished by the presence of a hard crust and a yellow filling. It takes 1 year for them to mature, during which they acquire unique aroma. This includes sweetish Maasdam cheese with large holes and Dutch yellow Gouda.

Boiled pressed cheeses

These cheeses are easily distinguished by the presence of a light rind. The classic representative is Parmesan, which has a sharp, piquant taste and brittleness. Although no less tasty, Swiss Gruyère and Emmental are not so common in our country.

Soft cheeses with moldy rind

The name of this type of cheese speaks for itself. This is royal brie cheese and delicate camembert with a moldy crust and an incredibly tender filling.

Soft cheeses with washed edges

This amazing view cheeses with a reddish rind, the taste of which is diverse and varies from soft, delicate to very sharp. These include the Norman Livaro, spicy cheese with a pungent smell of Munster, fragrant golden marual.

Blue cheeses with mold (Roquefort)

True cheese connoisseurs, having once tried this french cheese with green-blue mold, they will never be able to change him. This statement is as true as the fact that more than half of people do not understand how it can be eaten at all.

Processed cheeses

We are accustomed to treating processed cheeses as a low-quality product made from substandard raw materials. But if you look hard enough, you can find such a delicious variety as Swiss Schabziger, which is made from cow's milk with the addition of clover. This cheese has a salty-sour taste and is often used as a sauce. Or, for example, Saint Julien, Aper Shir - exquisite processed cheeses with nuts.

In a more generalized form, the classification of cheeses is as follows:

• hard (parmesan, cheddar, pecorino, emmental);
• semi-solid (Gouda, Maasdam, Edam, Kostroma, Dutch, Tilsiter);
• soft (brie, mozzarella, camembert, mascarpone, Adyghe, ricotta);
• pickle (feta, feta cheese, suluguni, Ossetian).

The main thing is to choose a decent pair

When purchasing cheeses for a cheese plate, pay special attention to the selection of different types of product. It is customary to use at least 5 types of cheeses, which are laid out on one plate clockwise according to the degree of increasing astringency - from neutral to piquant.

Cow, sheep and meat will go very well together on one plate. goat cheeses. Also, when laying out, you need to take into account the degree of maturity and the country of origin.

First you need to put soft cheeses with a washed rind, then pressed ones from raw milk, and then savory cheeses with blue mold.

Don’t forget that moderation when it comes to arranging a cheese plate is also important. Don't turn your cheese plate into a cheese vinaigrette.

Serving and decoration

In addition to cheese, you can put fruits (apple, grapes, melon, cherry), herbs, honey, jam on the plate. It all depends on the drinks offered.

remember, that picking up cheese with your hands is a sign of bad taste. It is mandatory to serve the appropriate cutlery along with the cheese, which varies depending on the type and consistency of the cheese and corresponds to the number of types served.

The device for soft cheeses resembles a large fork that can be used to break off and prick a piece. Brine cheeses cut with a knife shaped like a poleaxe, but with holes in the blade. Hard and semi-hard cheeses are cut with a massive knife.

If you decide to give preference to cheese at the buffet table, you need to use a special fork to put soft cheese on your plate first, then blue cheese, then cheese from the middle of the plate - and only after that you can take some kind of addition to them.

Wine and cheese - a perfect pair

A glass of wine would be a great addition to the cheese.

In this case, the cheese should be washed down with wine, and not snacked on wine with cheese.

Depending on the type of cheese, it is necessary to select a wine accompaniment. For example, semi-sweet, light dry wines and sherry are ideal for soft varieties. For blue cheeses – a strong dessert wine.

There is a little trick when choosing wine - choose the same country of wine production as the cheese.

Secrets of serving cheese

1. Low temperature does not allow the cheese to reveal all the subtleties of taste and aroma, so Before serving, you need to keep it at room temperature for at least an hour.
2. In the open air, the cheese quickly begins to dry out and become crusty. That's why Trim off 0.5-1cm of cheese before serving to add freshness and appeal.
3. If you decide to surprise your guests with rare types of cheese, don’t forget about the classics. After all, you never know whether a delicious treat will be to your liking.
4. When storing leftover cheese, use airtight packaging to prevent air and moisture from entering.
5. In addition, follow the rule: one type of cheese - one package. Cheese should be stored in the refrigerator on the bottom shelf. but under no circumstances should you freeze it, otherwise it will lose taste qualities
6. and turns into an unappetizing substance. When serving, cut the cheese into wedges.
7. This is the only way to experience the full gamut of taste of a wheel of cheese, the fermentation of which occurs unevenly. Don't be afraid to experiment! Diversify classic options

serving cheese in completely unusual combinations. For example, brie served with bread and butter and garnished with a cherry can be a very unexpected but incredibly delicious combination. A cheese plate is a dish that contains at least four types of cheese - soft, hard, blue cheeses,

goat, sheep and others.

What does it contain?

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

Innings

You can prepare a cheese plate in advance, cut the cheeses, decorate the board and wrap it in cling film, put in the refrigerator. Half an hour before serving, you will need to remove the plate, place it on the table, remove the film and let it sit at room temperature. During this time, the cheese bouquet and aroma will reveal themselves in full force.

And even if you don’t have a cheese plate prepared in advance, the cheeses must be removed from a cold place in advance before slicing; only after the cheese has infused can it be decorated and served.

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

Arrangement of cheeses on the board

As mentioned above, minimal amount There are four varieties, 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, you need to place the cheeses on the board in a circle. You should start with the softest and most delicate varieties, moving on to harder and sharper ones. The conventional “dial” is completed by brighter and more saturated varieties. Since in the end there will be two completely opposite types nearby - light and rich - you should 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.

From edge to center

There is another way to arrange cheeses on a Cheese Plate. In this case, the design begins from 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 delicate it becomes, and the richness 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 blocks and cubes. It is worth considering 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 your food and feel the aroma of all the above-mentioned pieces.

It is also possible to serve cheese without pre-slicing. In this case, everyone will be able to take the amount of cheese they need. With this method of serving, a sufficient number of knives are placed on a separate board or plate. A separate knife is required for each type of cheese, so as not to mix tastes and smells.

Escort

Don’t lose sight of the additional products that are placed on the board with the cheeses. They will also determine how your cheese plate will look. What cheeses did you choose for your treat? Based on their varieties, it is worth choosing a supplement for them, since different types require appropriate "accompaniment".

Nuts and grapes go well with soft blue cheeses. For rich, firm ones, take avocados or dried fruits: raisins, dates, dried apricots.

To accompany cheeses you can also use fresh fruits, goes especially well with pear cheeses. Raisins, cashews, almonds, olives and crackers - all this will be a pleasant addition to a cheese plate. Use jams, honey, marmalade. Try olives, figs, tomatoes.

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

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

How to cut cheeses?

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

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

Cheese plate: recipe

There are a lot variety of recipes, it all depends on everyone’s taste preferences and financial capabilities. Here are some of them.

Recipe one

Take 100 grams of the following cheeses: mozzarella, gorgonzola, brie, parmigiano reggiano, emmental. Pears and grapes are perfect fruits; you can add strawberries to them. Cores will also be required walnuts and 100 ml of honey.

Cut fruits and cheeses into segments, lay everything out beautifully, according to the rules of the “dial”, decorate with strawberries and grapes, and 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:

• 100g hard cheese emmental;
• 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 grain bread;
• juice of one lemon;
• half a kilo of grapes;
• 20 ml fruit vinegar;
• 50 grams of sugar;
• 2-3 black peppercorns;
• a pinch of salt.

Recipe:

1. First, make a marinade for the grapes. 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 them well and dry them. Make a small puncture on each grape and place the bunch in a saucepan.

3. Bring the marinade to a boil, pour it over the prepared grapes. Cover with a lid and leave for a couple of days at room temperature. Be sure to refrigerate before serving.

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

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

6. Soft and blue cheeses cut into sectors, the rest into cubes. Lay out from the edge to the center in the manner described in this article. Garnish with slices pears, pickled grapes and toasted bread.

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 producing original snacks.

They developed a special ergonomic container in which various types of cheeses are hermetically packaged, according to the basic requirements for a cheese plate. Such sets 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 what cheeses and what additions go with them. Also, each packaged plate has transparent windows where you can see the product you are about to purchase.

Conclusion

It is also worth considering that it is better to buy cheeses for forming a cheese plate in specialized stores rather than in supermarkets. In such places they can advise you on the best combination, offer to taste the cheese before purchasing, and in addition, they will give a guarantee on the quality and freshness of the product.

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