How To Create Cheese Boards and Cheese Plates

Several customers have asked about the best way to arrange or set up cheese tasting parties or cheese plates for dinners. So I thought it would help many of our readers if we explained these topics on our blog. As I always note these are our opinions and are not meant to be the final word. I respect differing ideas or thoughts from the ones used here and encourage any comments or other insights to be expressed for the benefits of our readers. So here we go.

ALWAYS ALLOW YOUR CHEESES TO REACH ROOM TEMPERATURE BEFORE SERVING THEM.

Determine how many people will be served and what type of setting you will have( cheese course, wine and cheese tasting, cheeseboard or cheese plate). When this is determined it is easy to calculate the amount of cheese per person. Figure that for an appetizer or a tasting party a three cheese plate will account for about one ounce of each cheese per person for a six cheese setting cut these portions in half. For more substantial settings like a cheese course at dinner or a cheese board consider serving 2 to 2 1/2 ounces per cheese for each person. With these figures you should be able to calculate the amount of cheese to purchase, but you should always add at least and extra 1/2 lb to each of your cheese totals so that you will not be caught short. As the host you can enjoy any of the leftovers the next day.

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A cheese board or cheese plate is a collection of cheeses that are set out for the purposes of tasting and comparing or as an appetizer course. The cheese board should be composed of a minimum of three and a maximum of six cheeses arranged on a large serving area or plate. The reason for this is that the selection should be diverse enough to comprise cheeses of different countries, milks and textures( ie: soft, hard or semi-hard) but not too many to overwhelm the guests palates. The serving or presentation area should be large enough so that the cheeses do not touch each other or co-mingle while being handled, this will prevent mixing of the aromas and flavors. Precut small portions of each cheese and then let your guests cut their own portions.

The cheese plate is essentially the same idea except each diner is individually given a small portion of each cheese on his or her plate. For larger gatherings a serving plate with sliced cheese can be presented on each table and the diners can choose their own portions and cheeses. Try to cut the cheeses into interesting shapes such as wedges not just the usual cubes because this will add eye appeal to each plate. When serving cheese as a dinner course present only one or two precut selections and place them on each diners plate. Also be sure to provide your guests with two or three cheese condiments such as olives, fruit, nuts, fruit spreads or jams and of course crusty breads. Wines if offered should represent the same country and region as that of the cheeses.

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A wine and cheese tasting party should also contain a diverse selection (three to six types) of cheeses but each should be presented separately on its own plate or board. With this in mind we like to create a progression of cheeses to be sampled. This progression can be designed in many ways according to the theme of your party. What we mean here, as an example is suppose you are having a Spanish theme night then the focus would be on Spanish cheeses. So for this you could then choose Spanish cheeses from different types of milk like goat, cow and sheep, or by texture, soft, hard, semi-hard and fresh. The next part is to set up the tasting selections in the order of flavor starting with the mildest and working up to the most flavorful and complex. By doing this you will expose your guests to a series of differing flavors that will build upon each previous one. For instance start with a mild goat milk cheese like Murcia al Vino then move on to Idiazabal a smoked sheep cheese and finally Cabrales a strong blue cheese. When choosing by texture the type of milk is not important so once again go from fresh to soft to hard. You can choose only hard or soft cheeses but then again always go from mild flavor to strong flavor. As noted above, all of your selections should be on individual serving plates or boards. To make everything go a bit smoother precut each cheese into small wedges or cubes but leave a portion of each uncut, this will encourage your guests to cut larger portions of cheeses that they find enjoyable. Be sure to provide a separate knife for each cheese so that the flavors do not get mixed and muddied.

In a future post I will be discussing various cheese condiments and how they can be used to enhance your enjoyment of cheese so stay tuned or subscribe to my feed.

Hopefully all of this does not sound intimidating or seem to be too daunting a task. Just remember that anyone can create a wonderful table presentation with just a little thought and preparation. I suggest strongly that you find a good local or online cheese shop that is willing to help you with your plans and questions. They can provide an invaluable service to you and can make your party a success.

Spanish Murcia al Vino Cheese

Murcia al Vino is produced in the hot and dry Murcia region in southeastern Spain. This goat cheese was granted Denominations of Origin Certification in July of 2001. The Murciano-Granadina goat is indigenous here and is perfectly suited to the demanding Mediterranean environment and is considered to be Spain's best milk producing breed. The sheppards allow their herds to migrate and graze on grass, shrubs and wild herbs as the seasons progress, and in turn the goats produce a sweet, protein rich milk that is used to make cheese.

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Details: Murcia al Vino is a pasteurized but not cooked, pressed, semi-soft cheese. After the cheese has been pressed and allowed to dry it is immersed in local Murcian wine and aged for about 75 days. Since it is immersed in wine it has come to be known as the "Drunken Goat" cheese, so if you hear this name you will know that it is Murcia al Vino. This is technically a washed rind cheese but it does not have an overpowering aroma and has a very low stink rating. The wine bath imparts its flavor and burgundy color to the outer rind thus producing a distinctive and colorful cheese with a fruity scent of wine. The rind of this cheese is edible and once cut will reveal a bone white interior paste.

Tasting: The flavor of Murcia al Vino has a hint of salt a slight acidic tang and a hint of wine but not an overt goaty taste. Overall this is a mild cheese that is not really complex but it will reward your palate. Murcia al Vino has a low fat content of 45%.

When shopping for a fresh cut of  Murcia al Vino look for a burgundy colored rind that is not cracked or shows other signs of age. There should not be any mold on the outer rind or on the interior paste. If the interior paste looks dry or that it is turning yellow avoid it as this will indicate that it is past its prime. A convenient way to purchase this cheese is in pre-wrapped 12oz mini-wheels. Normally we like to advocate fresh cut cheeses but this convenient size and package provides an ample portion of cheese. Also a wedge cut mini-wheel makes a colorful addition to a cheese board or cheese plate.

Serving Murcia al Vino can be sliced onto your favorite sandwich or shaved into salads to add an interesting new flavor and a distinctive color.

Wine pairing: Spanish reds like Rioja or Riberia del Duero or other fruity Spanish reds and whites.

Swiss Vacherin Fribourgeois Cheese

Vacherin Fribourgeois is a Swiss mountain style cheese that is produced in the canton of Fribourg. As with all Swiss mountain cheeses the milk comes from cows that graze on Alpine grass and wild flowers throughout the late spring and summer. This pure grazing method allows the cows to produce sweeter milk. As summer turns to early fall the cows are brought down to lower pastures to graze on grass and summer hay. No other type of silage is fed to dairy cows during the winter except alpine and low meadow hay. This is the traditional method of dairy production, which continues today, and it has been producing magnificent mountain style cheese for centuries.

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Details: Vacherin is a raw cow's milk semi-firm cheese that has been lightly pressed and aged for three to four months. It is closely related to Italian Fontina Val d'Aosta but its curd is not cooked. Vacherin has an inedible natural brushed and washed rind that has a moderate stink factor, however the aroma is neither overpowering nor offensive. The interior paste has a straw color and may have small holes throughout and a buttery texture. It has a pleasant nutty flavor that lasts in your mouth.

When buying Vacherin Fribourgeois look for a light brown rind that is semi-soft but not mushy. The top of the rind may have a very thin paper label attached. A hard rind indicates dryness and should be avoided. An unhealthy odor of rot and a grayish tinge to the paste are also telltale signs of over ripeness.

Vacherin is a great substitute for French Raclette when having fondue. Use it melted as the cheese covering on onion soup. This is a great melting cheese so try using it in place of your usual Swiss cheese on grilled sandwiches, gratins, potatoes or over steamed vegetables. Also serve it cubed with salads or with fresh sliced apples or pears as a dessert course. It is wonderful as a table cheese paired with crusty bread and wine. Remember that the rind is inedible so remove it before serving or grilling

Wine parings: Any big and bold reds like Burgundy, Bordeaux or reds from the Rhone Valley in France.

Tips On Shopping For Cheese Locally And Online

When shopping for cheese most people head to their local supermarkets or even worse to the nearest convenience store. The supermarkets will usually have unattended cheese departments carrying all the obvious tried and true cheeses like plain Swiss, Mozzarella, several Cheddars, tasteless and lifeless factory-made Brie and a few goat cheeses. A few large gourmet stores, like Whole Foods, have large cheese departments with some interesting and unusual cheeses that they will cut fresh and usually an assortment of precut cheeses. While precut cheeses may add to the ease of shopping who really knows how long ago, they were cut. When buying any cheese, you should always have it cut fresh for you while you wait.

So, where should I go to find gourmet cheese? Well my answer is to invest a bit of time and locate your local cheese shops. Small shops often offer gourmet products that are fresh and exciting and can provide a personal level of service that supermarkets cannot or will not. Try to find several shops if you can because each owner or manager may specialize in the cheeses from a particular country or countries or he (she) may concentrate on finding exciting artisanal and farmstead cheeses. The benefits of this well invested time will manifest in many wonderful ways and will most likely open up new avenues of discovery for you. It will also be a way to interact with a local merchant who will have a vested interest in helping you find what you are looking for. Shopping locally is also good for the environment and your town's economy.

Once you have located your local gourmet cheese shop snoop around in it and notice everything you can. The shop itself should be clean and well ordered. Does it also carry an assortment of condiments, crackers and other cheese related products? The point here is that ideally you want to be able to find what you need or want in one location. Does it smell like a cheese shop? This may sound like a silly question but there should be an earthy, cheese aroma in the air to stimulate your taste buds! Are the weighing scales easy to see and are they clean, do the refrigerated cases look clean and orderly, do the cheeses in the cases look fresh? If your local shop passes these quick looks you have possibly found a new treasure chest of flavor. If the shop owner or the sales staff is not too busy engage them by asking a few of the questions you may have. Do they seem to be knowledgeable and enthusiastic about the store and it's products? A honest retailer will admit to not knowing the answer to a question and will offer to research it for you. If the staff seems bored or annoyed by your questions this is a bad sign and you may have a bad experience there. Also, when looking for cheese do not be afraid to ask for a small sample to taste. A verbal description is always subjective and your purchase may not turn out to be what you like or expected. Ideally, the salesperson should offer a sample before you ask for it, any good cheese shop will be happy to offer samples of their cheeses for you to taste. If these simple things seem to be a problem or if the store has a no sample policy find another store to shop in because you will most likely be disappointed with your purchases.

Shopping for gourmet cheese should not be a harrowing or daunting process. Ask questions, seek information and help from your retailer. Over time he or she will come to know your likes and dislikes and will be able to introduce you new cheeses that will fall into your comfort zone. Who knows you may begin to live on the edge and experiment with goat cheeses like goat Gouda and goat Brie and sheep milk cheeses like Idiazabal and Ossay-Iraty. Planning a dinner party with a cheese course or wine and cheese tasting party will be less work intensive and more rewarding if you build up a good relationship with your local shop.

I would like to mention a few things about buying cheese online if this is your preferred method of shopping, although as stated above I prefer the human interaction. Obviously you will not be able to sample or see the cheeses before you pay for them, so initially it will be trial and error. A good online retailer will give accurate information about his products and prices. Please remember price does not always indicate quality. There should be a quick response to any questions regarding the quality or appearance of the cheese that has been purchased. You, the customer are putting your faith and trust in the online retailer and for that you should be treated with respect and fairness. Any good business person should realize that an unsatisfied customer is a one time customer and will tell everyone about their bad online experience. There are many online cheese retailers that offer quality products and shopping online can be a rewarding and exciting adventure. 

When you find an online or local retailer that you like and trust stay with them and buy with confidence.

Taleggio Cheese Bries' New Competitor

Taleggio is a soft pressed, washed rind cow milk cheese form the Lombardy region of northern Italy. It is made from both lightly pasteurized and raw milk, unfortunately the U.S. FDA will not allow the raw milk version to be imported into to the country because it is aged for only 40 days. Taleggio has been given DOP certification which insures the quality of the cheese and the methods of its production. Luckily the Taleggio that is imported to the US is DOP certified and usually comes from the semi- Alpine Valtellina area in the northern part of Lombardy. Here the cheese is produced in small batches by several commercial cheese companies. Thankfully this great  cheese is getting easier to find in the US. If you are looking for a great new cheese to try Taleggio is a good substitute for Brie.

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 Details and Flavor: Taleggio can vary in flavor and the consistency of its inner paste. When it is young (about 40-50 days) it will be fruity and mildly salty with a firm white interior, but as it matures it will become softer ( almost oozy) and will have a beefy buttery flavor with hints of nuts and just a hint of salt. Taleggio has a minimum fat content of 48%. The consistency of a ripe or mature Taleggio is almost like that of a ripe Brie where it bulges but does not get runny. 

 This is a brine washed rind cheese so it will be a "stinky cheese". The rind itself is a bit unsightly and will have a pink or slight brick color. It may also have areas of mold on it but this might be hard to see since some brands come wrapped in a layer of paper. Do not worry about any mold on the outer rind because it does not affect the integrity or quality of the inner paste. If the outer layer of paper is stuck to the rind or is very hard to peel off this is a sign that the cheese is ripe and in perfect condition to eat and enjoy. If the paper pulls off easily you will have found a young version. Taleggio's rind is considered by a few cheese purists to be edible however most people will remove it. I personally find it to be bitter so I prefer to remove the rind entirely. Once again like Brie, this cheese is alive and will continue to age until it is cut, once it is cut the aging process stops. So if the cut Tallegio you found is young it will remain that way and the full flavor will not develop. The interior paste of a ripe Taleggio should have a slight yellow custard color. You can find Taleggio in good cheese shops and online at Amazon.

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You can serve Taleggio melted over rice or polenta and as a table cheese with fresh fruit , nuts and honey. It is also great with thinly sliced meats or fruit on a grilled sandwich like a panini. A good substitute for Taleggio is an American cheese named Grayson it is made following the traditional recipe for Taleggio. 

Wine Pairings: Big Italian reds like Barbaresco, Barolo, Chianti Riserva, or Salice Salentino





 

A Few Insights About Wine and Cheese Pairing

In the world of gastronomy there may be no other combination as classic or as pleasurable. Indeed, wine and cheese have been enjoyed together for centuries. But now that our markets offer a multitude of wines and cheeses from around the globe, creating the perfect union of flavors may seem a bit daunting.

Good wine and cheese pairings do take some thought, but it doesn’t have to be a complicated task. The important thing to remember is that there are no hard-set rules. Taste is after all, a matter of personal preference. While you might appreciate the delicate, tongue-tickling combination of mountain Gorgonzola with Prosecco, your best friend may relish the explosion of flavors that takes place when Gorgonzola is paired with a big, oaky Sangiovese.

So instead of stringent rules, we’re going to offer some more general guidelines to get you headed in the right direction. To put it simply, when you think about matching cheese and wine, think about harmony. The goal is not to overpower the flavor of one with the other, but to create relationships where cheese and wine bring out the best of each other. They should have a similar intensity. They should strike a balance. And the key to striking that perfect balance lies only in your willingness to experiment and enjoy.

` One simple way to achieve flavor harmony is to pair wine and cheese according to their geographic area or local region of origin. The thought here is that what grows together, goes together. Every region has distinct climate and growing conditions that impart particular characteristics to its soil. Known as “terroir” in wine-speak, these characteristics affect not only the soil that the grape vines grow in, but the vegetation that the dairy cows feed on, too. As a result, wines and cheeses of the same region often carry very similar flavor qualities.

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There are hundreds of creative possibilities for matching wine and cheese by region. Some very fine examples include:

Camembert and Chardonnay (Normandy, France)
Manchego and Amontillado Sherry (Spain)
Pecorino Toscano and Chianti (Tuscany, Italy)
Roquefort and Sauternes (France)

Pairing By Type: Other methods for pairing wine and cheese are more focused on the type or style of cheese you’ll be serving. For starters, a very general adage says that hard cheeses should be paired with red wines, while soft cheeses should be paired whites. This is actually a great place to begin your pairings – since harder cheeses tend to be stronger in flavor, they do need bigger-bodied red wines to stand up to them. But as with most rules, there are some exceptions to this one. Don’t miss out on a well-aged Gruyere paired with a white Pinot Grigio, or a slice of soft, fresh Mozzarella alongside a glass of fruity red Beaujolais.

A second method for pairing by type is based on the cheese’s source of milk. Following these guidelines, fresh goat’s milk cheeses match well with crisp white wines like Riesling, Pinot Gris, and Sauvignon Blanc. Sheep’s milk cheeses pair up with Zinfandel or Gewurztraminer, and aged cow’s milk cheeses, like Cheddar, go with Sherry. It’s well worth a try!

A Final School of Thought Select the wine according the style or texture of the cheese. 

                                           Classic Wine And Cheese Pairings

Blue Cheese:  This is the most challenging flavor to match, most blue cheeses pair well with sweet or slightly sweet wines like Sauternes or Port. If you’re in the mood for red, try a Bordeaux or Cabernet Sauvignon, but avoid very dry varietals.

Fresh Cheese: Cheeses like Mozzarella, Montrachet, and Feta are so mild and versatile they pair beautifully with almost all white wines, including Sancerres. As for reds, stick with lighter, fruitier varieties like Beaujolais and Pinot Noir.

Hard or Aged Cheese: Cheddar, Gouda, and Parmesan are the ultimate cheeses to pair with bolder red wines. Experiment with Bordeaux, Cabernet, Chianti, Montepulciano and Zinfandel.

Soft-Ripened Cheese: Luscious cheeses like Brie and Camembert go with everything from light whites (Sauvignon Blanc and Pinot Gris) to fruity reds (Merlot). But Champagne is the preferred pairing here. The bubbles cut right through the cheese's creaminess, refreshing the palate for every next rich bite.

Classic Pairings: By now you have learned several methods for pairing wine and cheese. As you might imagine, the delicious possibilities are almost endless. Just remember – there are no rights or wrongs, just personal preferences. With more experimenting and taste-testing, you’ll come to learn which combinations work for you, and which don’t. Consider the list of classic pairings below – they are so harmonious and balanced they have withstood the test of time. And to that we can only say one thing: “Cheers!”

Appenzeller and Riesling
Brie (especially triple crème) and Champagne
Feta and Roditis
Goat Cheese and Sauvignon Blanc
Parmigiano-Reggiano and Lambrusco
Stilton and Port (vintage or tawny)

This article has been reprinted with the kind permission of the iLoveCheese.co.uk website. Please visit their website for more articles on cheese and its production along with many cheese recipes and other great information at: http://www.ilovecheese.co.uk/

8 Tips To Maximize The Enjoyment Of Your Cheese Purchases

I would like to present a few tips to maximize the enjoyment of the cheeses that you purchase. The information presented here is based on the best practices for handling and preparing cheese.This is not meant to be the last word nor are my suggestions meant to be hard fast rules. Gourmet cheese like most other foods presents a set of preferences and tastes that the consumer is comfortable with. I hope that you, our reader, will find new and exciting possibilities here with goat, cow and sheep milk cheeses.

1) As a rule of thumb the younger the cheese is the less flavor it has. Therefore if you are looking for a sharp flavored cheese seek out an aged version.

2) “Should or can I eat the rind”? This is one of the most frequently asked questions. The answer is that it is literally a matter of taste. Soft cheese like Brie, Camembert or Explorateur have bloomy rinds that actually add to their flavor so yes you can eat them. Natural or washed rind cheeses like Stilton are gritty and somewhat unsightly, so their rinds should be trimmed off before serving Other washed rinds like Taleggio and Grayson are edible. Blue cheeses may be rindless but the outer paste can be very salty and others have inedible natural rinds. Some goat cheeses have a moldy outer layer that is edible but this is a personal choice. You can never really go wrong if you trim off the rind before if you are not comfortable eating it.

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3) Store your cheeses in the lower part of the refrigerator wrapped in aluminum foil, plastic wrap or wax paper. Let your cheeses breathe.

4) While in the refrigerator, the harder the cheese the longer it will stay fresh usually 1-1 1/2 months. Semi- soft cheese will last about 3-4 weeks and soft delicate cheeses should be used as soon as possible or within 1-2 weeks.

E) NEVER FREEZE CHEESE!!!

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5) Serve your cheeses at room temperature to assure their maximum flavor and aroma.

6) When serving wine with cheese try to select a wine that comes from the same country and region as the cheese. This environmental compatibility creates a wonderful synergy. I agree with Steve Jenkins that “a great cheese will elevate an average wine and that an average cheese will drag down a great wine”.

7) When melting cheese use a low temperature. Try placing sliced, grated or shredded cheese on your hot entrees and let it melt by itself. This is where you can experiment and have fun!

Pecorino Toscano A Great Italian Cheese From Tuscany

Pecorino Toscano is a sheep's milk cheese that is produced throughout the Tuscany region and parts of the Umbria region in Italy. It is a DOC certified cheese and its production is strictly supervised by the Consortium de Pecorino Toscano.

Details: Pecorino Toscano is made by using pasteurized sheep's milk then pressing the rennet induced curds to remove the liquid whey, then it is cooked to remove even more moisture. The pressed curds are then soaked in brine and allowed to begin aging. Depending on the dairy that produces it some Pecorino Toscano cheeses are rubbed with tomato paste to give the rind a reddish coloration and others are rubbed with olive oil to seal the rind and prevent the growth of mold.

Being made from sheep's milk Pecorino Toscano will have a high fat content of about 50%. With this in mind the cheese may seem oily but this is a good thing because the butterfat gives the cheese its great texture and flavor. So, when left out at room temperature the cheese will weep some of the butterfat showing that the cheese has not dried out or that it is getting stale.

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 Pecorino Toscano is sold in two forms fresco " fresh" and stagionato "aged". The fresh version, which is aged for a minimum of twenty days, has a very mild nutty flavor, creamy texture and a soft white or straw colored interior paste. At this stage it does well on grilled sandwiches or sliced thin and placed on top of baked potatoes or polenta.

The stagionato pecorino is aged for four to six months and will have a firm straw colored interior paste that lends well to grating. 

Tasting: The flavor of the stagionato pecorino has a sharp and salty flavor with sweet nutty overtones that teases the palate. Try serving it sliced with fresh pears as an appetizer or after dinner treat. It also is wonderful shaved over salads and grated over pasta dishes. Pecorino Toscano can be purchased in all good cheese shops, Whole Foods and online at Amazon.

Wine Pairing for Fresh Pecorino Toscano pairs very well with Ovieto or Lungarotti white wines. The aged Pecorino Toscano pairs well with Chianti Classico, Brunello or other Tuscan red wines.