The cheese plate is an excellent snack for any party, but in order to collect it correctly, you need to know several rules and something about cheese.
"Take and do" proposes to figure out how to cut, lay out and than complement the cheeses to get the right cheese plate, which will compete with many restaurants.
What cheeses choose
- For a correct cheese plate, you need to choose cheeses prepared by European recipes.
- It is recommended to use 4-5 grades of cheese at the same time.
- Use soft cheese with white mold (brie, Camembert), semi-solid cheese (Masdam, Gruyer, Emmental), extra-solid cheese (Grana Padano, Parmesan, Zatritz), Cheese with blue mold (Dorblu, Gorgonzola, Rocfort), you can also take unusual cheese , such as brown cheese brunette or goat cheese.
How to chop and lay out cheeses
- All cheeses on the cheese plate should be cut in different ways to be clearly seen where what kind of grade.
- Lay the cheeses clockwise as the taste is gained. It is necessary that guests know, in what order to try cheese.
- You need to start with soft cheese with white mold. We have Camembert.
- You can eat in such a cheese, it is not necessary to clean it.
- Camembert or Bree is convenient to cut into triangular pieces.
- If the cheese flows (this speaks of his maturity), it is possible to use a cracker with a neutral taste for cheese as a plate for cheese.
- The first cheese with the safest taste must be put on a plate for six hours, that is, at the bottom of the imaginary circumference.
- Further move clockwise. Next lay out semi-solid cheese. We have this Masdam.
- Masdam has beautiful big holes, so it is better to cut it with thin slides.
- If two cheeses of one type of taste have strong differences, you can use two varieties.
- We did that, so after Maasdam we have the Swiss Gruyer.
- Gruyer has a homogeneous structure, it can be cut into thin lumps.
- Continue to move clockwise. It has staged an extra-solid cheese. We have this parmesan.
- Such cheeses knee well, so do not cut parmesan, but with the help of a knife to chop out a large piece of small.
- The brightest taste has cheese with blue mold. Therefore, it will complete the cheese plate. We have this grade Darl.
- Blue cheese cut into cubes.
What to add a cheese plate
- Nuts are well complemented by semi-solid and extremely solid cheeses.
- Grapes put between extra part and blue cheese.
- Dried fruits, such as dried, or figs, are well complemented by soft cheeses with white mold.
- A pear must be present on the cheese plate. It helps to kill the taste of the previous cheese, before you begin to the next variety.
- All additional ingredients are better cut into small pieces.
- Before serving, stick to the first cheese (that is, cheese with white mold) toothpicks so that guests know where to start tasting.