Cheese plate - decoration according to the rules

The gourmet meal is a beautifully served cheese platter. Making it requires knowledge of some elementary rules.

It’s not just a combination of different cheeses,sliced ​​and beautifully laid out on a special board or a large, also special, dish. Cheeses are laid out in a clockwise direction: from the most delicate to the most daring in the sense of taste and aroma. Cheese slices are often not just decorated, and not even simply supplemented with various fruits, nuts, herbs, crispbread and crackers. Figs or pieces of pear, grapes, apple or strawberries play a role in the play "Cheese Plate". Registration most often "speaking". Walnut nuts or almonds, cilantro leaves or a sprig of mint will definitely indicate to the gourmet where his favorite piece of cheese lies.

What cheese is eaten

Even with sweets, yes!Moreover, the brighter, sharper the taste of cheese, the more suitable confitures and jams. In France, cheeses are served just for dessert! But also a cheese board or a plate of cheese may well show independence and become a separate chic dish, for example, for beer. And so to the wine! It seems that God himself created cheese for this purpose.

Cheese and wine

The main rule: experiment!Everyone has different tastes, and everyone must find his almost divine combination of these wonderful products. But in order not to err a lot, here are some general rules that are dictated by a cheese plate. The decoration clearly shows that where “six o'clock” the most tender cheeses lie. They do not really like alcohol, except that the lightest pink or sparkling wines. Anyway, starting this game for the first time is better with white wines, then surely the process will be pleasant. Because white wines are more often combined with all cheeses than red ones. Spicy cheeses with a rich taste are usually dictators - there is a danger not to feel the whole bunch of red wine. That is, you need strong cheeses and the strongest wine! For sweetish hard grades such as "Gouda", "Edam", "Cheddar" definitely no new wine will seem to be sour. In this case, good wine merlot, Sauvignon, cabernet. But for cheeses like "Feta", "Mozzarella", "Ricotta" very good young wines go. Pressed cheese ("Parmesan", "Emmental" and others) loves the company of fruit reds. The moldy "Roquefort", "Gorgonzola" and others adore fortified ones. Camembert and Brie are able to find points of contact even in a completely unfamiliar society of alcohol. Goat cheeses are well combined with light semi-dry wines, as well as sparkling wines. Many varieties of cheese adore beer. And almost all cheeses love brandy. Remember the main rule - experiment!

Cheese plate - decoration

Self-respecting cheese plate madecombination of no less than five different types of cheese. Begins the alignment of the most gentle, and ends with the most piquant. That is, from soft to sharp. Soft cheeses are susceptible to the smells of others, so it is advisable to lay them on a plate without contact. To do this, gaps are left or different varieties of cheese are interspersed with fruits, nuts, crispbread, crackers, greens. And you also need to try cheeses rationally: after a bright taste, you can no longer take tender cheese - you will not feel it. Start to feast on the place where the beginning of the alignment begins - that is, "half past five." And constantly read the information that offers a cheese plate. Making it, as you can see, is almost a ritual.