Cheese guide for connoisseurs
Cheese lovers are in heaven when there is a cheese platter as the main course or a small selection of cheeses for dessert. So that you can score points as a gourmet expert at your next invitation, we have collected a few tips for serving.
1. The temperature
Before you serve the cheese, you should temper it. Like a good red wine, it only unfolds its full aroma at 16 to 18 degrees. You have to take it out of the fridge about 30 minutes before serving.
2. The choice of knife
Why does it have to be a special knife for each type of cheese? Think about it: Do you use the same knife to cut bread and quarter an apple? Exactly not, and it's the same with cheese. A soft cheese has a different consistency than a hard cheese. This consistency is the reason why there should be several different knives on a cheese board. Ideally, you should use a knife with a very thin, straight blade or a knife with holes to cut soft cheeses such as Brie. This will not squash the texture. A cheese harp also cuts soft cheese evenly with its fine wires. If you don't have a cheese knife handy, dip a sharp chef's knife in hot water before slicing the cheese. For Parmesan, on the other hand, you need a sturdy knife with a wide blade. Typical WOERLE cheeses such as Emmental or Mondseer you can also cut well with a cheese cleaver.
3. The shape of the cheese pieces
So now we know what tool to use to cut the cheese, but not yet what shape it should be. A cheese triangle is particularly "in" and makes sense. Why? For one, it looks aesthetic. On the other hand, this ensures that the taste of the aromatic cheese rind is distributed evenly across all pieces. The tips of the cheese wedges always point outwards on the plate. Cheese cubes and slices add variety to the cheese platter.
4. Arranging the cheeses
A cheese board should be a feast for the eyes. But today we do not want to talk about the tasteful design, but about the logic according to which the cheeses should be arranged on the platter. This sequence is also called the cheese clock. The cheese is arranged in a circle like on a clock, from mild to strong. Start at 6 a.m., which is where the cheese is closest to your guest. Start with the mild varieties such as cream cheese, a light soft cheese or the WOERLE Heumond Kas. At 9 o'clock there are stronger soft cheeses such as a spicy Camembert as well as young and medium-aged Gouda, Edam or a mild Emmental. At 12 o'clock come the stronger cheeses with a nutty note, such as WOERLE Großglockner or our Mondseer. There is also room for Parmesan cheese or milder types of mountain cheese. At 3 o'clock come long-ripened hard cheeses with a spicy taste and blue cheeses. You see: The aromas increase from "hour to hour".
5. The right drink
A mild and creamy cheese goes well with a light beer (see blog post beer and cheese) or white wine. A gin and tonic would also be suitable. Firm cheeses pair well with low-acid wines such as Sauvignon Blanc. Or would you like a cocktail? Something sweet and bitter like a Manhattan would go well. A blue cheese, on the other hand, needs a strong and sweet drink to accompany it, such as a dessert wine, a port wine or a strong beer. Pear juice, apple juice, whey or coffee can be used as a non-alcoholic alternative to cheese.
