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How To Create The Cheese Platter

April 8, 2013

Recipe

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How To Create The Cheese Platter

A beautiful cheese platter is a friendly way to share a meal with family, or friends. The typical cheese platter does not exist. However, care must be taken to respect the taste of each, and arrange the various cheeses in a tempting way according to the season, the theme and the type of meal. For tapas, as an aperitif, at lunch or at the end of a meal, cheese can be enjoyed on any occasion and at any time. Here are some ideas to inspire and create a beautiful cheese platter.

To arrange the cheese plate is really not very difficult, you should learn from the guide to creating a cheese platter. But to be able to speak of a selection, you should offer at least four cheeses. And so that it is also something for the eye, make sure that it is attractively beautiful, maybe even lavishly prepared. It should be something for the eye in any case.

How To Create The Cheese Platter The cheese is of course the most important ingredient of a cheese platter. LOGICAL. Restaurants offer different types of platters though. But I’d like to give you some inspiration for other delicacies that make your cheese platter so special.

Fruit: You choose fruits depending on availability. As a supplement, of course, it is always wonderful figs and grapes (white and blue varieties). But you can also take other fruits such as beautiful red strawberries, yellow-shining physalis, dark purple blackberries or sourcurrants. You can also supplement the plate with dry fruit, which also harmonizes very well with cheese.

Nuts: Again, you can complement the cheese plate to your personal preferences. High quality nuts are not cheap but an ideal supplement. Two nut varieties should already be there to have variation. For example, walnuts candied or natural and a noble variety of almonds such as salted or smoked almonds.

Mustards: Fig mustard blends perfectly with cheese. I love him and cannot get enough of that fruity-crisp note. But orange mustard, quince mustard or apricot mustard are great.

Olives: If I supplement a cheese plate with olives, I prefer natural olives that do not have a dominant taste due to herbs or garlic. Also here, do it according to your personal taste.

Fresh Bread: And, of course, a basket of aromatic farmer’s bread and / or French baguette should not be missing.

The Right Quantity for the Cheese Plate

If you look at the cheese plate as a “main course” you expect about 170g to 200g cheese per person. If the cheese platter is part of the buffet or intended as a dessert, then about 80g to 120g of cheese per person. It is synonymous quickly cut off a larger piece.

The Right Order on the Cheese Plate

For the cheese to develop its full aroma, it is best to remove it from the fridge half an hour before serving. When arranging a mixed cheese platter with different intensities, you can follow a certain palate logic if you want, at least that’s what the textbook says. The mildest cheese is served “at 12 o’clock”, so above. Then follow the more intensive cheese in a clockwise direction. I do not care, I just go for the eye when arranging the cheese and the trappings. Who knows the palate logic?

The Tray Itself and Its Composition

How To Create The Cheese Platter Before you even choose the types of cheese you will serve, first take care of the cheese water dish . A beautiful marble top for the classy side, a tray in wood for authenticity. But above all, avoid stainless steel. The slate cheese platter is obviously trendy. And, in order to bring a rural note, there is wicker. Whatever your choice, put it in the middle of the table so that each guest can reach the object of their desires. Remember to bring your cheese knife set!

The Disposition

To seduce your eyes before tasting, a good disposition is required. Alternate shapes to catch the eye. A round cheese in the middle of two cheeses with elongated tips. A half-moon next to a cube … In short, let your imagination play and take into account the shape of the board. But always respect the rule of the softest to the strongest, in the sense of clockwise. And space as much as possible the various cheeses to facilitate cutting.