Cheese is now a step away from becoming a staple at most socio business events, shares Shital Kakkar Mehra
Cheese is now a step away from becoming a staple at most socio business events, shares Shital Kakkar Mehra
Varieties of cheese are displayed on decorated cheeseboards at buffet breakfast tables, paired with wines as appetizers in “soirees”, served as a separate course in a larger meal or served instead of dessert. Served at room temperature ( except cream cheese), each cheese has a unique smell and flavour. It may take several sessions of tasting, before you can identify the cheese you enjoy.
WORLD FAMOUS CHEESES Cheddar: Very popular sharp- tasting English hard cheese
Cheshire: One of the oldest English hard cheese, crumbly texture
Edam: Mildly flavoured hard cheese from Netherlands, coated with yellow/ red paraffin Gouda: Brittle hard cheese from Netherlands Parmesan: Hard Italian granular cheese
Brie: Soft French cheese with an edible rind Camembert: Soft creamy French cheese Stilton: British blue cheese with a unique flavor Danish Blue: Semi- soft creamy blue veined cheese
Gorgonzola: Italian blue cheese, crumbly and salty
ACCOMPANIMENTS
Served as bite- size pieces, fruits ( pear/ melon/ grapes) nuts ( walnuts/ pecans), bread, crackers, olives and cured meats are classic accompaniments to cheese. Cheese Board: A wooden/ marble board, 4- 5 varieties of cheese and accompaniments are placed on it. The cheeses are placed away from each other, to avoid interfering with the tastes/ smells of one another. Cut the cheese using the cheese knife provided and transfer a couple of pieces to your plate, using the prongs on top of the cheese knife.
Cheese boards are an integral part of a classical French meal. The cheese trolley will be wheeled to your table post the main course, and you will be required to select- broadly cheeses are categorised as hard, semi- hard, cream/ soft and blue.
EATING CHEESE
Can be eaten on its own or on a piece of bread/ cracker. When eaten as an appetizer, use your fingers. When served formally as a separate course or instead of dessert, eat it with a fork.
Served at room temperature, each cheese has a unique smell and flavour
CHEESE - WINE COMBINATION
Classic pairing! Generally, the wine should not overwhelm the flavor of the cheese. Some connoisseurs believe that wine produced near the cheese's home complements it best while others believe that the more tannic the red wine, the harder the cheese should be.
Some of the finest cheeses are an acquired taste. So if you are served a cheese which is not to your liking, simply leave it and give no reasons!