A cheese plate, the photo, composition and design of which we will consider in our publication, is an integral attribute of any feast, buffet table or just home gatherings. But if to home table the cheese can be cut and served in any order, then for a feast or social event it is better to prepare such a dish according to established rules. How to serve sliced ​​cheese correctly?

Before we talk about how to arrange a cheese platter, let's figure out which types of cheeses are best combined on one dish.

It’s worth saying right away that first of all you need to think through the main menu, because the composition of the cheese dish largely depends on the main dishes - meat, chicken or fish, types alcoholic drinks And national characteristics kitchens.

Cheese platter No. 1

When it comes to European cuisine, a combination of the following types of cheeses is best suited to such a table:

• expensive semi-hard blue cheeses with mold - Roquefort, Dorblu, Danablu;
• soft cheeses with a white mold rind - Camembert and
• hard varieties -

The following are suitable additions:

• fresh fruits and berries: pears, apples, grapes, strawberries, plums;
• figs;
• dates;
• spinach;
• berry jam;
• onion marmalade.

Well, the addition in the form of almonds and walnuts always advantageously emphasizes the taste of cheese, regardless of its type.

Cheese platter No. 2

The following set of cheeses goes well with Slavic and Russian dishes:

• hard and semi-hard varieties - and Edam;
• pickle varieties – and
• smoked cheeses- Suluguni or

As delicious decoration can be used:

• cilantro;
• dill;
• parsley;
• green onions;
• thin lavash chips;
• crackers;
• walnuts.

Cheese platter No. 3

This option is more versatile. But gourmets note that it is best to serve such a cheese plate with fish dishes, lean meats, and vegetable salads.

The cheese plate consists of the following types of cheese:

• pickle varieties –
• hard and semi-hard varieties - Cheddar, Comte, Emmental, Gruyère;
• French cheeses prepared distinguished by their piquancy: Chevre, Shibashu, Brunost.

You can complement such a cheese plate with cherry tomatoes, peppers, peaches, grapes, dried apricots, figs, raisins, olives, walnuts. Arugula and rosemary are perfect for cheeses. Well, honey wouldn’t be out of place – it always enhances the taste of the cheese.

What and how to serve cheese

In addition to carefully selected types of cheeses to form a cheese plate, it is also necessary to pay special attention to the dish on which the product is served and the shape of its cutting.

How to cut cheese beautifully

When designing a cheese plate, you need to pay special attention to how it is sliced. main product dishes, because each variety of this dairy product is cut using its own specific technique.

Advice! Delicate texture cheese, like a sponge, absorbs the tastes and smells of foreign products, especially those that have a strong aroma - onions, garlic, meat, smoked products, etc. Therefore, it is advisable to cut the cheese on a separate cutting board.

Chefs in restaurants try to compose and prepare a dish in such a way that it contains 5 different tastes: fresh, neutral, sweetish-delicate, pronounced and spicy.

And it is imperative that at least one type of cheese that all guests know is involved in the process of preparing the dish. It’s great when the cheese plate is filled with cheeses that the hostess likes, then she could safely advertise the dish she served. But don’t be afraid to design a cheese plate using varieties of cheeses you haven’t tried yet.

For each type of cheese, it is advisable to make a stylish label with the name of the product. This is not particularly difficult, but guests will be able to quickly make a choice without guessing where which cheese is located. And besides this, they will have no problem remembering the variety that they liked the most.

When arranging a cheese plate, be sure to ensure that the main product is served with an accompaniment. Cheeses are tasted with something! Therefore, it is extremely important to choose the most suitable set of products with which this or that type of cheese will be combined.

We reviewed the most profitable options earlier. In addition to cheese products, you can also serve sauces: honey, wine, jams, etc.

Don't be afraid to set an example for your guests. Not all people are gourmets, and few people know how and with what they eat cheese. Perhaps someone simply doesn’t dare to try completely unexpected combinations of cheeses.

For example, the following combination would be very interesting: cracker, avocado, goat cheese, mustard, hard cheese. Perhaps one of the guests will even be able to come up with an original cheese set that will amaze with its exquisite and incredibly interesting combination of flavors.

If a cheese plate on a festive table is exactly the dish that will be presented throughout the evening, then you should not cut all the cheeses at once.

This milk product has the ability to weather, which spoils not only its appearance, but also its taste. That's why better time From time to time, trim fresh cheese and place it on a dish.

Blue cheeses, the weight of which does not exceed 300 grams, are usually served in one piece, and each guest, if desired, can cut off the piece they need.

Drinks to go with the cheese platter

So, we have already figured out how to beautifully decorate a cheese plate. Now let's talk about what drinks are best suited to this dish.

Red wine

Red wine goes best with cheese, regardless of its type. This is, so to speak, a classic of the genre. But there are some conventions here too. To taste cheese snack wine was the main thing and was not interrupted by a drink, you must adhere to the following rules:

1. Cheese and wine should have approximately the same flavor intensity. For example, the refined taste of Gruyère cheese will be lost against the backdrop of powerful Cabernet Sauvignon. This variety is best served with a delicate-tasting wine from the Pinot Noir series.
2. Be sure to consider the alcohol content of the drink. Wines with an alcohol content over 14.5% are best served with mature cheeses with bright taste. Whereas wines with a degree of less than 12% perfectly emphasize the taste of young and delicate varieties of cheese.
3. Aged wines are served together with aged cheeses.
4. It is advisable to combine cheeses and wines from the same area. For example, soft cheeses from goat milk like Chevre, they harmonize perfectly with light, fruity Cabernet. But sheep cheeses are best paired with Spanish wine like Garnacha.
5. If you have doubts about the combination of cheese and wine, then it is better to opt for hard varieties with a sweetish, nutty flavor - Gouda, Emmental, Swiss. These varieties go well with many wines.

White wine

Dessert varieties of white wine go perfectly with many cheeses. But it’s better not to serve dry wines with a cheese plate - their excess acid will only overwhelm the taste of the main product.

Champagne and sparkling wines

This type of drink is suitable for cheeses with a creamy taste - Brie, Munster, Reblochon, etc. In combination with champagne and sparkling wines, the taste of the cheese will be brighter.

Mostly soft and delicate types of beer go well with a cheese plate. While drinks with more pronounced and aggressive notes can overpower the gentle and refined taste main product. Full-bodied beers are best served with mature cheeses.

Vermouths and fortified wines

Vermouths together with cheeses provide an interesting combination of flavors. Against the backdrop of vermouth herbs, the taste qualities of exotic varieties of cheeses with spices and additives are revealed in a special way.

But fortified wines are more suitable and also harmonize well with semi-hard and hard cheeses - Cheddar, Gouda, Swiss.

Bottom line

Sliced ​​cheese is a universal type of snack that fits perfectly into any event, be it a social evening or a friendly home party. But in order to fully enjoy the flavors of cheese, you need to know how to properly prepare the dish.

Adhering to the recommendations proposed above, any housewife will be able to create a delicious and beautiful cheese plate that will certainly surprise guests, family and friends with a stunning and incredibly refined combination of cheeses. Well, don't be afraid to experiment. Sometimes it helps to do something original and interesting!

A cheese plate is one of the most revered and beloved dishes of the French, which will turn the most ordinary evening into a social event. This delicacy can be served as an appetizer, as an addition to drinks (mainly wine) and even for dessert. It all depends on the types of cheese used, their order and method of serving. Let's find out in more detail what a cheese plate is: study the photo, consider the composition and popular design options.

In Russia and other CIS countries, the culture of eating cheeses as a separate dish is not widespread. Although now in some European restaurants you can try an analogue of a cheese plate. Of course, the assortment and presentation of the dish will differ from traditional version, but for now this is the only opportunity to join French cuisine in our homeland.

Another option would be to make your own cheese plate at home. Despite the apparent complexity, this is a fairly simple procedure. It is enough to follow simple recommendations and do not skimp on various types of expensive cheeses.

A little history about the cheese plate

So, what is a cheese plate and what does it go with? When talking about this dish, we most often mean the way of serving an assortment of different types of cheeses. The basis for laying out the main product is tablet round or rectangular in shape, made of durable wood. Serving on porcelain plate or little girl. But this option is more of an innovation than a tradition.

This dish should not be confused with just sliced ​​cheese, where only 2-4 types are used fermented milk product laid out on a plate.

Firstly, when serving normally, earthenware, glass or porcelain dishes of any shape and size are used. Secondly, the types of cheese are in no way related to each other. Most likely, they are chosen at random and used in ordinary sandwiches every day. Thirdly, a cheese plate is a special art of arrangement different types cheese, which are combined into one complete composition.

Varieties for proper serving

All cheeses are divided into small subgroups, depending on the richness of taste and density.

It is acceptable to use such varieties:

• fresh: ricotta, feta, mozzarella;
• soft: Neuchatel, Chaurs;
• rich, tender: brie, camembert;
• semi-soft: gouda, edam;
• hard: Maasdam, Emmental;
• spicy, hard: gruyere, parmesan;
• varieties made from goat or sheep milk: chevrette, pecorino;
• spicy, spicy (with noble mold): Roquefort, Dorblue, Gorgonzola.

Rules for composing a cheese plate

There are several principles for designing the “correct” cheese platter. They will help create gourmet dish according to the rules of high French cuisine. What distinguishes it from ordinary slicing?

An exquisite cheese plate is a dish that is served on special, special occasions. A piece processed cheese“Friendship”, of course, can appeal to everyone and enchant with just one memory of childhood. But for gourmet food it is better not to take it. The same goes for other types of product that you can buy at any supermarket to make a sandwich or add to pizza.

The whole point of a cheese plate is that it uses rare, noble varieties that are practically not eaten in ordinary life.

Aroma development

Particular attention is paid to presentation. It is customary to prepare the dish in advance, wrap it in film or foil and put it in the refrigerator to wait in the wings. But 30-40 minutes before serving, remove the plate so that each of the varieties warms up to room temperature, fully revealed the taste and aroma.

Quantity and quality

A real cheese plate is a variety of cheeses formed from four or more brands. More is possible, less is not worth it. Although moderation must be observed in everything.

If there are too many varieties, they simply will not fit on one board and will “conflict”. Each slice must lie free, without drowning out or interrupting its less piquant “neighbor”.

There is also a design rule regarding quantity. It is advisable to serve an odd number of species, for example 5, 7 or 9.

You can, of course, use a pair of cheeses, but then you should make sure that there are no true connoisseurs. Otherwise their feelings may be hurt.

Should choose fresh cheeses, at the highest possible price. Ideally, they should be imported or produced using old recipes, traditional methods of aging without chemicals, suspicious preservatives. It is better to buy the product in special stores where preliminary tasting is possible.

Subtleties of display

When arranging cheeses when decorating a plate, it is worth remembering their delicacy. This is a very delicate, fastidious product. It easily absorbs foreign odors and takes on tastes. Therefore, it is necessary to leave a little space between different varieties. Then each group will retain its original characteristics.

Location rules

When laying out cheeses, you need to remember one thing little secret: you should start with softer, fresh varieties, gradually moving to dense, rich ones. The composition is completed with aged, piquant varieties that leave a pleasant aftertaste for a long time.

Highlight 2 traditional design methods. According to the first one, the cheeses are laid out clockwise from soft to hard. According to the second, the composition begins from the center, ending with the edges of the board. The basic rule is that all varieties should be cut into even pieces and beautifully arranged. Arranging cheeses so that it is beautiful is a whole art.

Cheese shape and cutting

Round cheeses are usually cut into small pieces sections, other - cubes or small blocks. This is done so that every connoisseur can taste the taste as a whole, i.e. the middle and the crust. It is known that in some varieties different areas have different taste characteristics.

Some housewives play up the cheese plate by forming various figures from the pieces. For example, triangles, circles, hearts, animals, stars, flowers, leaves. They are convenient to make using cookie cutters. Although it will be much more difficult to form a composition from non-standard figures.

Choosing a serving plate

Firmer, richer cheeses look beautiful on stiff wooden trays. For soft, delicate varieties, glass and porcelain dishes are more suitable. You can place several plates on one large board to make the composition look cohesive.

Availability of cutlery

Some types of cheeses can be served without slicing, serving for each type separate knife. If the cheeses are laid out in portions in the form of pieces, serving wooden sticks and skewers is allowed.

Products to complement the dish

When tasting, the taste does not reveal itself immediately. To “spur” this process, additional products are used. For example, fresh grapes or nuts (cashews, almonds) are suitable for soft blue cheeses. Thicker, spicy varieties go well with avocados and dried fruits (dates, dried apricots, raisins, figs). You can also use snacks, crackers, olives, confiture, and fresh fruit. There are no special rules for the combination of additional and main products. Usually several items are served so that each taster chooses the most appetizing combination.

Additional products often become part of the decoration of the dish. For example, cheese slices are often served with seasonal herbs, mint sprigs, coffee beans, arugula leaves, and other spices. The most controversial ingredient for the composition is balsamic vinegar. Some gourmets are inclined to use this component, while others completely exclude it. Therefore, the last word remains with the one who prepares the dish.

A cheese plate is a haute cuisine dish. It requires competent compilation, design, and a responsible approach to presentation and decoration. It is quite appropriate to serve it at a reception, important event, or dinner party.

Some delicious photos

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 serving different types of 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 the cooking process, fresh cheeses are practically not squeezed 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. They take 1 year to mature, during which they acquire a 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, adding 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 sheep will combine very well 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. 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.

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. Solid and semi hard cheeses cut off 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.
6. but under no circumstances should it be frozen, otherwise it will lose its taste and turn 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

Sooner or later, probably, every amateur cheese maker has a moment when several self-prepared gourmet cheeses appear in his refrigerator, waiting for the moment when they will finally be eaten and enjoy their excellent taste qualities. The best way To show off your cheese-making skills in front of your friends and relatives is to serve such cheeses to the table as part of a well-organized cheese plate. And at the New Year's celebration (which, by the way, is getting closer and closer), a cheese plate made from homemade cheeses will look simply great.

A cheese plate is a complex combination of sliced ​​different types of cheese, as well as fruits, nuts and dried fruits and other snacks and additives, laid out on a thick wooden board. round shape in accordance with certain rules. A cheese plate should be ideal both in terms of taste and visual characteristics: imagine that you are collecting a bouquet, beautiful, fragrant and harmonious.

Cheese selection

The total number of types of cheese on the plate should be odd. Use expensive varieties of cheese with a complex complex taste for the plate: mature Parmesan, cheddar, cheeses with noble mold (Roquefort, Stilton, Gorgonzola), cheeses with a white rind (Camembert and Brie, Crottin, Neuchâtel, etc.), cheeses with a red rind ( Limburger, Reblochon), stretch cheeses (mozzarella, kachkaval, provolone), goat and sheep milk cheeses (pecorino, cantal). Try to choose cheese varieties for your plate that differ in taste, texture, color, and aroma. In general, you can stick to the following when choosing cheese for your plate:

Fresh cheese (mozzarella, feta)
- soft cheese with white mold (brie, camembert, neuchâtel)
- semi-hard cheeses (brick, edam, havarti) with a mild taste
- blue cheese with noble mold (Gorgonzola, Stilton, Roquefort)
- hard aged cheese with rich taste(Gruyère, Parmesan)

A good idea for a cheese plate would be to select cheeses based on region (for example, French, Italian, etc.). In addition, this will simplify the selection of wine.

Preparation and cutting

Prepare the cheeses for the plate in advance: cut them and place them covered in film in the refrigerator (each type of cheese in a separate container). An hour before serving, assemble the plate and leave it warm: the full bouquet of aroma and taste of the cheese is revealed at room temperature.

The ideal slice should contain both the rind and the core of the cheese. But it all depends on the initial size of the head, as well as the hardness of the cheese: cutting cheeses for a plate in the form of slices and cubes is allowed. Round cheeses are usually cut into segments.

Blue cheeses are cut with a special knife and fishing line. This cutting does not damage the mold pattern, which is unique to each blue cheese, like a fingerprint.

Serve the cheese plate with at least 2 different knives: for rich and delicate cheeses. For soft cheeses, use a special knife-fork with two teeth. You can also put whole and fairly large pieces cheese, be sure to give each of them a separate knife.

Layout

Different types of cheese on a plate should not touch each other: they can cancel out each other’s smell. But the distances between them should not be too large: try to maintain moderation.

• Classic cheese plate layout. Think of the cheese board as a clock face. Arrange the cheeses on the board in the following order:
  range 6-12 hours: delicate and soft cheeses with increasing flavor intensity (the closer to 12 hours, the more intense the taste should be)
• range 12-3 hours: savory and spicy cheeses
• for 3-6 hours: cheeses with the most multi-faceted and rich taste

There is also an alternative arrangement of cheeses on a plate: the hardest and richest ones are at the edges, the most tender and soft in the center.

Additional Ingredients

I already mentioned that a cheese plate can be compared to a bouquet, and a good bouquet contains more than just flowers. Likewise, a cheese plate must be supplemented with various goodies that go with cheese:

TO blue cheeses: pineapple, kiwi, cherry, celery
- for soft cheeses, as well as Parmesan: pears, grapes
- nuts (walnuts, almonds), figs and grapes go well with almost any cheese: they can be spread throughout the plate
- bowls with honey and apricot jam(yes, sweet jams and honey perfectly complement the savory taste of blue cheeses)
- various dried fruits (dried apricots, dates, figs)

As a rule, table bread is not served with a cheese plate: it is believed that it overpowers the taste of the cheese. However, crackers, crusty bread and croutons would be quite appropriate on a cheese plate.

A cheese plate has long ago turned from a mysterious phrase into a rather shabby snack offered in almost all mid-level restaurants and cafes. Maybe this wouldn’t be so bad if it weren’t for one “but”: behind the line on the menu indicating a cheese platter of high-quality and expensive cheeses, anything can be hidden, and, as a rule, it’s “anything.” " has nothing to do with what should actually be called a cheese plate.

Let's figure it out? The first task is to find out what these words mean, the second is to understand general principle forming a cheese plate, try to assemble it at home yourself, get your hands on it, and then invite your friends to amazing cheese parties, which cannot be equaled!

So, what is a cheese plate? Most often we are talking about the method of serving an assortment of noble cheeses, beautifully, breathtakingly beautiful and appetizingly laid out on a round or rectangular board made of hardwood. Sometimes a special flat porcelain dish or menagerie serves as a board, however, this is not a completely traditional option.

Do not confuse the board with slicing - the latter includes, as a rule, 3-4 types of cheese, cut into thin slices and beautifully served on a porcelain (earthen, glass) plate, while we are talking about fairly common sandwich varieties that we most often and buy in supermarkets.

So, let's look at the general principles.

10 rules for forming a cheese plate

1. A cheese plate is an assortment of expensive, high-quality, noble cheeses that Everyday life usually don't eat. A piece of melted “Amber” can be incredibly tasty, however, let’s leave it for other occasions, and let’s create an exquisite cheese board brie, multifaceted parmesan, Roquefort blue blood, playful Gorgonzola, most tender Camembert.

2. The cheese plate is usually prepared in advance, wrapped in cling film and hides in the refrigerator. Before serving, the film is, of course, removed, the cheese is left on the table at room temperature - it is believed that the cheese aroma and bouquet are best revealed if the plate is left out of the refrigerator for about half an hour.

After refrigeration, keep the cheeses for half an hour at room temperature and only then proceed to decorate the plate.

3. The cheese board is formed from five or more types of cheese. More is possible, less is no longer a plate, but just pieces of cheese, even beautiful ones. However, moderation should also be observed in the matter of “more”: if there are too many cheeses, you simply will not be able to arrange them on the board beautifully, neatly and freely.

4. When laying out cheeses on a board, you should remember that these are quite delicate and delicate products that easily absorb foreign tastes and aromas, including cheese ones. It is for this reason that care should be taken to ensure that different varieties do not come into contact with each other.

5. Following the unspoken rule, cheeses are laid out on a board (plate) in a circle, starting from the most delicate and soft ones and gradually moving to sharper and harder ones. At the very end of the conventional cheese “dial” are the most saturated and vibrant varieties. At the same time, issues of aesthetics should remain in the first, priority place: arranging the cheeses so that it is both beautiful and correct is a great art.

6. It is also allowed alternative way layout of cheeses: hard cheeses are placed along the edges of the board, softer cheeses are placed nearby, closer to the center, and so, gradually reducing the richness of the taste, all the prepared varieties are laid out, placing the most tender and delicate cheese in the center of the plate.

7. As a rule, round cheeses are cut into segments, all others - into sticks or cubes. This is done so that every gourmet can enjoy both the middle part, and the one that is closer to the crust, and the crust itself - it is known that the taste in each of the listed pieces is completely different, and it is absolutely worthwhile to feel it, taste it and understand it. all places.

8. Hard cheeses are best served on wooden plates - this way they look completely harmonious and even slightly careless and brutal. You can lose your head! Soft varieties are usually served on porcelain or glassware, which, if desired, is placed on a wooden board and played as part of the composition.

9. It is allowed to serve individual types of cheese without preliminary slicing - in this option, the board should be accompanied by a sufficient number of knives, one for each individual type. If neatly cut pieces are laid out on a plate, it is advisable to serve wooden sticks.

10. The issue of cheese “accompaniment” should be given no less attention: firstly, it is these additional products that help shape the plate so that the pleasure of admiring is no less than the satisfaction of tasting, and secondly, all types of cheese require different accompaniments, and, by the way, as a rule, this moment depends on the personal taste of each individual person.

It is believed that soft blue cheeses are best paired with grapes and nuts, while hard and rich ones require dates, dried apricots, raisins, and avocados, however, there are no strict rules, so it is worth approaching the task of choosing treats that accompany cheese quite seriously.

Accompaniments to slicing include grapes, dried fruits, nuts, crackers, olives, and fresh fruits. Pear goes amazingly well with cheeses. Raisins “sing” quite well. Almonds and cashews behave harmoniously. Jams and marmalades, including non-sweet ones, sound amazing. Sometimes it’s worth combining cheeses with honey. Be sure to try figs sometime, perhaps this particular combination will become your favorite.

They don’t offer bread, they don’t overwhelm the taste of the cheese, they allow its spirit to fully “spread its wings” and present itself from the most advantageous side. Balsamic vinegar is considered quite controversial, however, it is a completely acceptable accompaniment to a cheese plate - in this matter, everything depends on the individual taste of the person forming the board.

In addition, you can decorate a cheese plate with completely edible elements, which, however, are usually not eaten - herbs, mint, coffee beans. The cheese goes well with arugula and other spicy salads.

To get shaped sliced ​​cheese, use special knives with a blade with a “wave” - with their help, ordinary cubes and diamonds turn out to be especially attractive and presentable.

Another simple but effective way to serve cheese is to cut thin slices into shapes using cookie cutters. Classic hearts, romantic stars, non-standard fish, autumn leaves - in fact, it is quite difficult to beat this method of serving cheeses, but the effort spent is more than worth it.

Obviously, it is better to buy cheese for forming a plate not in supermarkets, but in small specialized shops - they will advise you on what to choose, let you try, and guarantee the freshness and quality of the product.

Buy cheeses in specialized stores - you can try them there.

Cheese plates are an excellent treat for buffets. In addition, this is a great way to organize a themed party and spend a wonderful evening in the company of friends - tasting cheese, drinking wine, snacking on fruits and nuts. I wish you beautiful plates and soulful gatherings!