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Sooner or later, probably, every amateur cheesemaker has a moment when several self-made gourmet cheeses appear in his refrigerator, waiting for the moment when they are finally eaten and enjoy their excellent taste. The best way to show off your cheese-making skills in front of friends and family 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 just great.

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

Choice of cheeses

The total number of cheeses on the plate must be odd. Use expensive varieties of cheese with a complex complex taste for a plate: mature parmesan, cheddar, noble mold cheeses (roquefort, stilton, gorgonzola), white-rind cheeses (camembert and brie, crottin, neuchâtel, etc.), red-rind cheeses ( Limburger, Reblochon), draft cheeses (mozzarella, kachkaval, provolone), goat and sheep milk cheeses (pecorino, cantal). Try to choose varieties of cheese for the plate that differ in taste, texture, color, and aroma. In general, you can stick to the following set when choosing cheese for a plate:

Fresh cheese (mozzarella, feta)
- soft cheese with white mold (brie, camembert, nechâtel)
- semi-hard cheeses (brik, edam, havarti) with a mild taste
- blue cheese with noble mold (gorgonzola, stilton, roquefort)
- hard aged cheese with a rich taste (Gruyère, Parmesan)

It's a good idea for a cheese platter to select cheeses by region (e.g. French, Italian, etc.). In addition, it will simplify the selection of wine.

Preparation and cutting

Prepare the cheeses for the plate in advance: cut them and put them under the film in the refrigerator (each type of cheese in a separate container). An hour before serving, collect the plate and leave it to stand warm: full bouquet of aroma and taste of 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: it is allowed to cut cheeses for a plate in the form of slices and cubes. Round cheeses are usually cut into segments.

Blue cheeses are cut with a special knife with a fishing line. Such cutting does not damage the mold pattern, which is individual for each blue cheese, like a fingerprint.

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

Layout

Different types of cheese on a plate should not be in contact: they can interrupt the smell of each other. But the distances between them should not be too large: try to observe moderation.

Classic cheese platter. Think of a cheese board as a clock face. Arrange the cheeses on the board in the following order:
6-12 o'clock range: tender and soft cheeses with increasing flavor (the closer to 12 o'clock, the more intense the flavor should be)
range 12-3 hours: savory and spicy cheeses
for 3-6 hours: cheeses with the most multifaceted and rich taste

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

Additional Ingredients

I have already mentioned that a cheese plate can be compared to a bouquet, and in a good bouquet there are not only flowers. So the cheese plate must be supplemented with various goodies suitable for cheese:

For blue cheeses: pineapple, kiwi, cherry, celery
- for soft cheeses, as well as parmesan: pears, grapes
- nuts (walnuts, almonds), figs and grapes are suitable for almost any cheese: they can be spread all over the plate
- bowls with honey and apricot jam (yes, sweet jams and honey perfectly set off the spicy 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 clogs the taste of cheese. However, crackers, crispy bread and crackers are quite appropriate on a cheese plate.

Noble cheeses are popular not only in France. At many buffets and holidays, it has become fashionable to serve plates with just such cheeses. They are incredibly healthy and have an interesting taste. But precisely because of their peculiar taste, cheeses with noble mold are best served with certain wines or products.

Types of cheeses with noble mold

Not all mold on cheese is considered beneficial. Noble cheeses are cheeses that have red, white or blue mold. The most popular white mold cheeses are Camembert and Brie. They have an interesting mushroom flavor, which is what gives them the mold.

Red mold is present on Camembert de Normandie and Brie Noir cheeses. These types of cheeses are less common in Russia. Blue mold is known to Russians for Roquefort, Dor Bru, Gorgonzola cheeses.

What to serve noble cheeses with

First of all, it is worth placing the cheeses on the plate correctly. It is customary to lay out cheeses with the most delicate taste first, for example, the Furm Dumbler variety with blue mold. Thin slices of delicate cheese are laid out in a circle on the edge of the plate, followed by cheeses with richer and more savory flavors. To avoid mixing, it is worth alternating cheese with fruits and mint leaves. The sweet and sour taste of apples is perfectly set off by the spice and sharpness of cheeses. The avocado will absorb the aroma and perfectly emphasize the cheese flavor. Mint has a refreshing taste, makes cheeses softer, but does not contribute to the loss of their piquancy.

Almonds and walnuts go well with noble mold cheeses. They can be put in small bowls and put on a plate with cheeses, or you can fill the gaps between the slices with nuts.

It is customary for the French to serve noble cheeses in combination with bread. You can cut the cheese into small pieces and chop them on a skewer along with bread. It will be especially piquant if the bread is with the addition of raisins.

The final touch is the selection of wine to the cheese plate. It is worth remembering that the sharper the taste of cheese, the brighter the taste of wine should be. Perfect pairing with red French wine. Blue cheeses should be served with fortified red wines. Wine should be with a minimum amount of sugar and must be chilled.

A plate of noble cheeses will be a great addition to a festive banquet. In order for guests to appreciate the piquancy of the dish, it is worth serving it with the above products and wines.

Cheese is an exquisite and beloved delicacy by all. There are so many of them - Swiss, Italian, German, brine and spicy, and the question arises: which of them are the most delicious, what do they go with, how to serve them correctly?

Quality cheeses are always expensive, and some varieties need to be “understood”, therefore, before serving them at a banquet, you can buy 50 g of different cheeses, try and appreciate their taste, washed down with wine or grape juice.

What are cheeses served with?

It will ideally emphasize the taste of cheese, crispy bread in baguettes, with sesame seeds, pita bread, vegetables, lettuce, honey, nuts, dried fruits, and fruits. You can serve different types of treats on different plates, and guests will be able to enjoy the whole gamut of flavor combinations.

How to serve cheese?

They should not be warm, but they should not be icy either, ideally - take the cheese out of the refrigerator an hour before the scheduled event, cut it into cubes or slices with a special knife. Serve cheeses according to this principle - if you have a banquet, it is enough to serve 3-5 types, because. there will be many other treats. If you organize a buffet table, then you can serve cheeses for dessert and prepare 6-10 types. Choose cheeses according to this principle - buy lightly brine and hard cheeses at the rate of 50 g per person, and sharp cheeses or with mold (because they are for gourmets, at the rate of 20 g per person, it is better to buy quite a bit than then an expensive product will be stay).

Cheese can be served on a large china plate, or on a wooden board. If your cheese is cut into cubes, stick plastic skewers into them, so it will be convenient for guests to treat themselves to cheese. If serving cheese in slices, use forks and knives. But arrange the cheeses so that they do not touch, otherwise the taste may mix. Place sliced fresh figs or olives, nuts or grapes between cheeses.

You can prepare for guests (to choose from) the following cheese plates:

Plate 1

Take blue cheese, Emmental, Parmesan, Camembert, put honey, hazelnuts, olives, fresh pears cut into slices.

Plate 2

Buffalo cheese Cachotta, Parmesan, Gorgonzola Piquant blue cheese, Caprino goat cheese go well with bread, crackers, fresh tomatoes or olives.

Plate 3

Sheep cheese Pecorino Romano, Parmesan, Gruyère, ideal with cherries, strawberries, pears, melon, pineapple (canned), nuts.

Plate 4

A plate of pickled cheeses (for a beer feast) - Chechil, Suluguni, Grana Padano cheese, they can be served with crispy croutons and walnuts, chips and crackers.

What cheeses can be served with wine or champagne

If you have a regular party, then you can serve champagne or wine, and one type of cheese for it. Experts recommend the following varieties:

Grana Padano- Italian cheese has a salty taste with hints of nuts, served with red wine.

Gruyère cheese- Swiss hard cheese made from cow's milk, delicate, with a fruity taste with a salty-nutty tint.

Cheese Le Gourmet- hard Swiss cheese made from pasteurized cow's milk, it is a cheese with a mild aroma and a delicate taste, reminiscent of Gruyère cheese.

And you can also cook cheese fondue at a party with friends. As a rule, a set of cheese is sold for it, but it can be a good cheese that melts. And to taste fondue can be seasoned with wine, paprika, nutmeg, grated garlic. Place the pot of fondue on the heater to maintain the desired temperature. Cut bread or pieces of meat, ham into cubes, prick a piece on a fork, dip fondue and enjoy with tea, juice or wine.

It is impossible to try all the cheeses, but each of them is a richness of taste, and buying them, you become a sophisticated gourmet.

To understand which cheeses go with what, and which ones should not be served at a buffet table, you need to buy 30-50 g of each type and try either with grape juice or wine.

High-quality cheese is always expensive, and today there are a lot of types: pickled, spicy, German, Italian, French. In such a variety, you can get confused.

The type of cheese depends on what it is served with and how to cut it. For example, olives, pear slices, hazelnuts are suitable for blue cheese or Parmesan. And pickled cheeses, for example, Suluguni, Chechil are considered beer cheeses and go well with chips, crackers and crispy croutons.

How much to weigh in grams? For a regular party where you don’t plan to have many snacks, you can buy 6-8 types of different cheeses from the following calculation: blue with mold or spicy cheeses - 20 g per person, hard and lightly salted - 50 g per person. For a large feast, where a sufficient number of snacks are planned, buy no more than 3-5 types of cheese.

How to serve cheese?

Firstly, the cheese must be at the optimum temperature - by no means warm, but not icy either. Therefore, you need to get the cheese for slicing a maximum of an hour before serving. And you can cut it and cover it with cling film, put it back in the refrigerator, and just before serving, just spread it on a dish (this is true for the summer holidays).

You can cut the cheese both into cubes and plates, if the cubes - for the convenience of guests, be sure to stick a toothpick into each. If plates or slices - you will have to submit forks and knives.

On one dish, you can lay out several types, but so that they do not touch. For example, put chopped fruits and nuts between them.

For a party with friends, you can cook cheese fondue. Usually, a set of cheese is sold for fondue, but you can choose expensive cheese that melts well. Grated garlic, paprika, nutmeg are used as seasonings. To maintain the optimum melting temperature, a heating device is placed under the pot. For fondue, you can dice meat or ham, as well as ordinary bread. Cubes should be small in size - for one bite. For convenience, chop everything on toothpicks or skewers. Wine or champagne is served as a drink.

How to make a cheese plate

Crispy baguette, pita bread, vegetables, honey, nuts, fruits and dried fruits are suitable as an addition to any cheese. And you can make your own cheese plate from 3-5 types of cheese.

According to the rules of cheese etiquette, cheeses on the plate are arranged clockwise - from the delicate taste to the most mysterious and piquant. It is important to choose cheeses that are completely different in taste in order to reveal their distinctive notes against the background of others.

Cheese plate options

Option 1: bread, fresh tomatoes, olives and crackers. Cheeses: Parmesan, Caprino goat cheese, Gorgonzola blue cheese, Caciotta buffalo cheese.
Option 2: cherry, strawberry, melon, pear, nuts, pineapple. Cheeses: Parmesan, Gruyère, Romano, Sheep Pecorino.
Option 3: almonds, apricots, plums, walnuts. Cheeses: spreadable cheeses such as Feta, Ricotta; smoked cheese Idiazabal, hard cheeses - Grana Padano, Emmental; semi-soft cow cheese - Langre, Taleggio.
Option 4: pears, olives, hazelnuts, grapes, figs. Cheeses: Camembert, Parmesan, Emmental, Blue Cheese.
Option 5: walnut, pineapple, figs. Cheeses: with blue mold - Stilton, Roquefort; soft cheese with white crust Camembert, Brie; from goat's milk, for example, Valençay, Clochet; hard varieties - Pitt Bask, Cheddar.

There is even a special cheese diet, an example of which can be found here: http://dieta-dieta.ru, although it is strict and has a number of contraindications. But on the other hand, cheese has a huge amount of vitamins, which we often forget about. The only nuance in the cheese diet is to choose the right cheeses, usually hard or semi-hard varieties are preferred.

For many of us, a cheese sandwich and hot sweet tea is an unforgettable taste of childhood. But it turns out that this is not the only way to enjoy the delicate cheese aroma and taste. Cheeses are also considered an excellent dessert. There is a whole science of foods and drinks that perfectly complement the taste of a particular type of cheese.

What makes cheese better

The culture of cheese consumption originated in Europe and has a long history. Since ancient times, cheese and wine have been consumed here together, so over time, rules have been formed for choosing the most suitable combination of these products. For example, fruit wines are ideal for white and fresh cheeses. Smooth, fatty cheeses taste better when washed down with slightly oily wines. The taste of very salty cheese will balance the sour wine. Cheese with high acidity complements sweet wine well. For soft cheeses, dry, fresh red wine is the best accompaniment, but as a rule, white wines are more often served with cheeses. But for hard cheeses, the best accompaniment is sherry, port wine or slightly chilled red wine. Interesting combinations of cheese and wine are obtained, which are made in the same region.

Those who like to surprise guests and experiment with tastes are recommended to try how cheeses and beer are combined. Tasting should start with light cheeses and light beers, gradually moving on to cheeses with more pronounced flavors and stronger beers. Beer at the same time should not be icy: slightly chilled it is more aromatic. The main rule is not beer with cheese, but cheese with beer. Take a bite of the cheese, appreciate its aroma, and then take a small sip of beer to enjoy the taste to the fullest.

As for products, the taste of hard cheese is perfectly set off by nuts, dried fruits and fresh fruits, with the exception of citrus fruits. Cheeses are served with fresh white bread, rye bread and crackers. But be careful with proportions: the taste of cheese should not be drowned out by the taste of bread. Hard cheeses are also added to soups, pasta, omelettes, scrambled eggs and pies. It perfectly thickens sauces, is perfect in a melted state (fondue), harmoniously complements meat and vegetable dishes.

Cheese serving rules

You also need to know how to serve cheese. If you intend to serve cheese as a dessert or gourmet appetizer, you cannot do without a large beautiful dish. It can be ceramic, porcelain and even wood or marble. The main thing is to do everything neatly, beautifully and according to the rules.

Sliced hard cheese is usually placed along the edge of the dish, crumbly cheeses in the middle, and soft cheeses a little to the side. Make sure that sliced wafers and pieces of cheese of one variety do not come into contact with cheese of other varieties, so that flavors do not mix. True, experts believe that the taste of cheese is revealed better if it is cut into cubes, and not into thin slices, as we used to do at home. But you will not be able to cut aged hard cheese into slices or cubes: due to its structure and the minimum amount of moisture, such cheese can only be chopped into pieces with a special knife or grated.

Along with the cheese plate, plates with grapes, apples, pears, raisins, figs and prunes are served. But, of course, you should not try to surprise guests with the number of varieties of cheese. If cheese is supposed to serve as an accompaniment to an aperitif, two or three varieties of cheese and crackers may well be enough. As a dessert, a cheese plate can be more varied and include a wider variety of cheeses in a variety of textures and flavors. The cheese must be warmed to room temperature, so prepare the cheese plate well in advance.

A great combination is obtained when both cheese and drinks are made by the same manufacturer. Thus, table red and white grape wines DŽIUGAS ® are best suited to Džiugas cheeses. And if you are already familiar with the combination of cheese and wine flavors, try the propolis tincture “Legendinis DŽIUGAS ®” with a piece of Džiugas cheese. Notes of honey, poplar buds, wax and incense, combined with a touch of nuts and cream, guarantee an unforgettable dining experience. By the way, Džiugas also produces honey of the same name. And, as you know, hard aged cheese and honey is one of the classic flavor combinations.

Those who have not yet become a connoisseur of such an amazing delicacy as cheese have a lot of exciting things to do. Choose, taste cheese with friends, and you will definitely fall in love with this wonderful product.