A cheese plate is an assortment of different varieties cheese, sliced and placed on a board or plate in a certain order.
Basic recipe cheese plate consists in the fact that the cheeses are arranged clockwise - from the most delicate to the most piquant, and to indicate a starting point between contrasting varieties, nuts, sprigs of herbs or pieces of fruit are placed.
You should start tasting cheese in order - from the mildest to the hottest: after all, if you first try cheese with a rich taste, you will not be able to appreciate the more delicate varieties.
There is another recipe for laying out - hard on the edges, the softest in the center.
To maximize the flavor of the cheese, it must be removed from the refrigerator and unpacked in advance - about an hour before serving.
According to experts, to evaluate the entirety of cheese taste Only possible if the product is at room temperature.
It is important to cut the cheese correctly.
For different varieties there are their own.
Precious Roquefort and other blue cheeses cut special device with a fishing line so as not to damage the mold.
For hard cheeses, massive knives with handles at both ends are used.
For assorted cheese, the cheese is cut into segments so that each piece contains an edge, a crust and a core.
But you can just cut the cheese into small ones in portioned pieces. In this case, a wooden skewer is stuck into each one.
At least two knives are served with the cheese plate so as not to mix the tastes of mild and sharp cheeses.
A knife for soft cheeses has two teeth at the end - with the help of this “fork” it is convenient to transfer pieces from common dish on your plate.
Basic cheese plate recipe
There are six flavors that should be present on a cheese plate:
- fresh (white cheeses)
- neutral (reblochon, tomm)
- tender (young goat or sheep cheeses)
- pronounced (Camembert, Brie, Chaource)
- spicy (aged hard cheeses)
- very spicy (blue cheeses)
Ademaus is a “living” cheese with the taste of fresh alpine milk, bright yellow color with openwork holes- a great start to a cheese plate.
8. Cheese plate with chestnuts:
- 500 g different types cheese
- 6 slices ginger cake
- 18 candied chestnuts
- 2 tbsp. l. poppy seeds
Warm the gingerbread cake pieces in the toaster and cut into slices. Cut the cheeses into cubes and/or slices. Dip the cheese slices and chestnuts in the poppy seeds and place on plates. Serve with slices of cake.
9. Japanese Cheese Plate:
- 300 g tofu
- 3-4 cherry tomatoes
- 4-5 sprouts of boiled asparagus
- 4-5 fresh young carrots (thin) with herbs
- Japanese herbs – shiso, mitsuba (can be replaced with lemon balm, basil, chervil)
- Paprika to taste
- Black ground pepper taste
- Pink pepper to taste
- Sesame seeds
- Wasabi
- Soy sauce
- Flowers for decoration
Place some on a serving plate herbs, tofu, cut into thin slices. Sprinkle the tofu with the spice mixture and sesame seeds. Between the rows of cheese put boiled asparagus, carrots, cherry tomatoes. Decorate with pansies or cornflowers. Sprinkle ground pink pepper on top and place a heap on the edge of the plate ready seasoning wasabi. Serve with soy sauce.
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 grape juice, or with wine.
High-quality cheese is always expensive, and today there are many types: pickled, spicy, German, Italian, French. You can get lost in such diversity.
The type of cheese determines what to serve it with and how to cut it. For example, olives, pieces of pears, and hazelnuts go well with blue cheese or Parmesan. A pickled cheeses, for example, Suluguni, Chechil are considered beer cheeses and go well with chips, crackers and crispy croutons.
How much does it weigh in grams?
For a regular party where you don't plan on a lot of snacks, you can buy 6-8 types different cheeses from the following calculation: blue with mold or sharp cheeses- 20 g per person, hard and lightly salted - 50 g per person. For a big feast where it is planned sufficient quantity snacks, buy no more than 3-5 types of cheese.
How to serve cheeses?
Firstly, the cheese must be at the optimal temperature - in no case warm, but not icy either. Therefore, you need to take out the cheese for slicing a maximum of an hour before serving. Or you can cut it and cover it cling film, put it back in the refrigerator, and just before serving, simply place it on a platter (this is important for summer holidays).You can cut the cheese into cubes or into slices; if you have cubes, for the convenience of your guests, be sure to insert a toothpick into each one. If plates or slices, you will have to serve forks and knives.
You can place several types on one dish, but so that they do not touch. For example, place 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 an expensive cheese that melts well. Grated garlic, paprika, nutmeg. To support optimal temperature melting, a heating device is placed under the pot. For fondue, you can cut meat or ham into cubes, as well as regular bread. The cubes should be small in size - one bite. For convenience, pin everything on toothpicks or skewers. Wine or champagne is served as a drink.
How to make a cheese plate
Any cheese can be complemented with a crispy baguette, pita bread, vegetables, honey, nuts, fruits and dried fruits. Or you can create your own cheese plate from 3-5 types of cheese.According to the rules cheese etiquette cheese on the plate are arranged clockwise - from delicate taste to the most mysterious and piquant. It is important to choose cheeses that are completely different in taste in order to identify their distinctive notes against the background of others.
Cheese plate options
Option 1: bread, fresh tomatoes, olives and crackers. Cheeses: Parmesan, goat cheese Caprino, Gorgonzola blue cheese, Caciotta buffalo milk cheese.
Option 2: cherries, strawberries, melon, pears, nuts, pineapple. Cheeses: Parmesan, Gruyère, Romano, sheep's Pecorino.
Option 3: almonds, apricots, plums, walnuts. Cheeses: spreadable cheeses, for example, Feta, Ricotta; cheese with smoked taste Idiazabal, hard cheeses - Grana Padano, Emmental; cow semi soft cheese- Langres, Taleggio.
Option 4: pears, olives, hazelnuts, grapes, figs. Cheeses: Camembert, Parmesan, Emmental, blue cheese.
Option 5: Walnut, pineapple, figs. Cheeses: blue mold - Stilton, Roquefort; soft cheese with white rind Camembert, Brie; from goat milk, for example, Valence, Clochet; from durum varieties- Petit Basque, Cheddar.
There is even a special cheese
A cheese plate today is not the most accessible dish in every sense. But sanctions are sanctions, and no one has canceled the theory. Learn how to properly create a cheese plate and surprise your guests with its taste and presentation.
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The perfect cheese plate
Compound: one hard cheese+ one soft cheese + one unusual cheese.
Innings: on plain toast, croutons, fruit chips.
Additives: one sweet product+ one salty product+ one sweetish sauce + one salty sauce.
But this standard does not mean that an excellent cheese plate cannot be made from fewer varieties. Let's look in order at how to prepare this treat from one, two and three types of cheese.
Choosing cheese
One type of cheese
The secret to a one-cheese dish is simple: choose either a universal favorite cheese or a special cheese. If you have access to such products, the following varieties can be included in your cheese plate.
Cheeses that everyone likes: sharp English cheddar or mild French brie, cheeses like Parmesan.
Special cheeses: spicy cheese moldy or smelly but tasty taleggio (semi-soft italian cheese with crust).
Two types of cheese
For a proper cheese plate of two varieties, you will need one hard and one soft cheese. Here are the top picks in those categories.
Hard cheeses: cheddar, gouda, dubliner, edam, parmesan and Spanish manchego cheese.
Soft cheeses: Italian burrata cheese (the 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
Three cheeses is 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 cheese Brunost, chocolate cheese, lavender and fennel cheese or havarti dill danish cheese. Cheeses with a twist also include stinky varieties: they are less original, but incredibly 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 you choose.
If you cannot get such varieties, choose alternatives from the cheeses available in your region. Or take a different approach by using one cheese each from different animals for your plate: cow, sheep, and goat.
What to pair cheeses with
When you have chosen your cheeses, you can think about delicious additions. You will need something sweet, something salty, sweet and spicy 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 dairy products with sourness, 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 - a good choice for a plate of several varieties, since they combine equally harmoniously with both sharp and soft creamy cheeses.
Olives
Instead of buying a jar of one type of olive, buy bulk olives. different sizes and degree of maturity. Just remove the seeds first or remember to warn your guests about them.
Pickles
The main pickle that can be offered for a cheese plate is gherkins. They have a pleasant sourness and look very nice.
Meat products
Don't get carried away so that the cheese plate doesn't turn into a meat plate. Choose 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 boiled sausage(ideally like Italian mortadella). But a cheese plate will not be spoiled by spicy salami, rich meat or liver pate.
Nuts
You can serve the cheese with mixed nuts, candied walnuts, pistachios or almonds. For lovers unusual tastes You can suggest experimenting, for example, by combining almonds with soy sauce and wasabi.
Honey and jam
If you haven't tried cheese with honey yet, it's time to do so: they are made for each other. Jams and jellies will also create a wonderful sweet effect, especially those with a tart flavor.
Mustard and vinegar
Cheese like fat dairy product with a rich taste, acid is needed, and this need can be satisfied grainy mustard. You can also sprinkle the cheese with thick, thick vinegar or pomegranate syrup.
Bread and crackers
These products will be needed to “transport” the cheese into your mouth, and not distract from its taste. Small crispy toasts, crackers or chips, including those made from fruit, will do the job.
The best combinations of cheeses and additives
The most important thing is to play the cheese correctly if you have settled on one variety. You will need at least one product to go with it that will make the lone cheese the star of the evening. Here are some possible combinations.
1. Dubliner + apple + toasted baguette
Dubliner is a hard Irish cheese made from cow's milk, a bit reminiscent of cheddar and parmesan. It is at the same time spicy, with nutty notes, sweetish and salty. Since he has such a complex and rich taste, it will be enough for him plain croutons. And thin slices green apple will help refresh the receptors so as not to feel oversaturated with dairy products and eat more cheese.
2. Parmigiano Reggiano + balsamic vinegar
Just sprinkle the parmesan with the aged balsamic vinegar or dip in it to highlight the spicy flavor.
3. Cambozola + fruit chips+ honey
Cambozola is a triple French soft Camembert cheese plus Italian Gorgonzola. It combines a mild aroma blue cheese And whole bouquet creamy shades. Cambozola is good served with fig, olive and cranberry chips. Also, like any blue cheese, it goes well with honey.
Another great solution for a single-variety cheese plate is to bake or marinate the cheese. Try serving brie baked in puff pastry(brie en croute), goat cheese with tomato sauce, marinated mozzarella or feta (and in our realities, feta cheese).
Based on these recommendations, you can experiment and create your own snack options from the cheeses available in your region. Write in the comments about good domestic varieties of cheese that can be included in this dish, and about foreign cheeses that you like.
Today in the world there is huge variety cheeses Some varieties are so accessible and simple that even inexperienced housewife. And the preparation of some exquisite varieties requires the coordinated work of a whole team of professionals. Cheeses are added to various snacks and also served as independent dish. If you love this product, be sure to try cheese with honey. This wonderful combination not only allows all the aromas and tastes to unfold, but is also very healthy. In national culinary traditions different nations there is a lot of peace to be found interesting recipes based on a tandem of cheeses and honey.
Exquisite delicacy - blue cheeses
If the growth of blue-green mold on cheese causes you confusion, do not rush to make final conclusions. Believe me, noble blue cheeses are not in vain considered a delicacy. The main thing is to be able to serve this product correctly, selecting suitable components for it.
If you want to impress your guests but don’t know what type of cheese they eat with honey, opt for one of the blue cheese varieties. It can be Dorblu, Donablu or Gorgonzola. There are other varieties, but it is unlikely that you will be able to get them in a regular supermarket. Cut the cheese into approximately 1.5 cm cubes and place on a flat plate. Serve liquid fragrant honey. Gourmets say that blue cheeses, which have an expressive taste, go well even with such rich varieties of honey as buckwheat.
Cheese plate
Cheese with honey is often served in best restaurants. Sticks of different varieties are laid out on a wide dish, and honey is either poured over the cheese or served in a flat bowl. To maintain the subtleties of serving, follow simple rule. Delicate varieties with a delicate taste are placed on one side of the dish, richer and brighter varieties are placed on the other. It is also better to eat cheese in this order, moving from varieties with a neutral taste to those that have the most expressive taste. Be sure to serve small skewers with this appetizer so that guests don’t have to stain their hands and clothes with dripping honey. Perfect for and roasted nuts.
Italian marinated ricotta
The love of Italians for cheese is legendary. What can we say, the inhabitants of the sunny Apennines simply cannot live without cheese! Why not check out their delicious recipe, in which cheese and honey play the main role?
For example, pickled ricotta, which is simply adored in Italy, can be prepared independently.
You will need about 500 g of cheese. Drain the liquid and carefully place the heads in a container. Mix 100 ml olive oil with a tablespoon of honey, add the juice of half a lemon, a few basil leaves. Pour over the cheese and leave for 2 days. Serve this cheese with honey and nuts. You can use walnuts or Pine nuts, almonds or cashews.
French Camembert
The French are not inferior to the Italians. They just love cheeses. Eating them in France has been turned into a whole ritual, whose name is “entremet”. This word translates as “between dishes.”
After the main course, the French prefer to serve cheese, walnuts, honey and fruit. It's not only good for your health. The purpose of such a snack is also that it prepares taste buds to the next stage - dessert, which is the most delicate soufflé or delicious meringues.
Do you want to surprise your guests with real French delicacy? Be sure to make cheese with honey! Use the following recipe.
Prepare a few heads of Camembert. Cut off the tops and use a spoon to scoop out the pulp so that the heads form cups. Mash the pulp with a fork, add a handful of finely chopped nuts and fill the “cups” with this. Before serving, pour a tablespoon of liquid honey into each. Tender but aromatic “forbs” are best suited for this purpose.
Brie baked with honey-nut sauce
And this delicacy is ideal for romantic dinner. It contains rosemary - a strong aphrodisiac that awakens tenderness in the soul. For two servings you will need 2 heads of brie (125 g each), a couple of tablespoons of neutral olive oil, a sprig of rosemary, half a cup of kernels walnuts and 2 tbsp. l. liquid honey.
Place the cheese on the deco and brush with butter on all sides. Make several cuts on the top and sprinkle with rosemary leaves. Bake in the oven for 7 minutes. While the cheese is cooking, chop the nuts and heat in a frying pan. Immediately after you remove the cheese from the oven, transfer the heads to plates, sprinkle with nuts and pour over honey. This dish is served warm, so prepare the cheese and honey in advance so that it has time to cool to room temperature.
Suitable drinks and wine
If you plan to serve cheese with honey and coffee to your guests, give preference to good custard varieties. Noble cheese and budget coffee from a sticker is a terrible bad manners. Wine goes well with this appetizer. How to choose wine to match the type of cheese? The following illustration will help you remember the most successful combinations.
Nuts and fruits
You can combine with cheeses different nuts. Of course, this largely depends on your taste. Try, experiment, look for ideal proportions and combinations. Many gourmets agree that roasted nuts harmonize with cheeses, creating stunning combinations.
But you can’t limit yourself to just nuts. Serve grapes, apples, quinces, plums, pears, and figs with cheese and honey. Dried fruits go well with similar snacks. You can not only arrange the ingredients on a dish, but also come up with unusual compositions. For example, you can stuff large prunes with soft cheese mixed with honey and nuts or spread it on nectarine slices.
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