How do I avoid eating cheese
Whether as a feast instead of dinner or as a follow-up to the main course - a cheese platter will always find happy customers.
We will show you how to arrange a cheese platter nicely, which cheese is available and which side dishes you can use.
How much cheese do I need per person?
How much cheese you need per person depends on whether you want your cheese platter to serve as a separate meal or to serve as a follow-up to the main course.
As a follow-up, you only need approx. 80 g cheese per person - for the cheese platter as the main course you should expect approx. 180 g per person.
In any case, plan generously. On the one hand, with an exquisite cheese selection, people like to nibble over hunger, on the other hand, you can enjoy the leftovers the next day.
Of course, you can also use the cheese in dishes such as quesadillas, pizza or casseroles.
Or freeze it so you can enjoy it at a later time.
Which cheese? Cheeses for your cheese platter
Get at least four, better five (an odd number looks nicer) different types of cheese for your cheese platter.
You only make your cheese platter really interesting if you choose cheese of different textures, milk (sheep, goat, cow) and seasoning:
- Hard cheese
- Soft cheese
- Blue cheese
- Goat cheese
- Sheep cheese
Get advice at the cheese counter - the experts there can recommend new, delicious cheeses that are suitable for an appealing cheese platter.
Tip: Buy cheese in whole and cut it just before serving. So it retains its full taste and does not dry out.
Don't forget to get a long-running favorite such as brie or another cheese that your guests like.
Mix unusual cheeses with one or two familiar types.
Our recommendation: For example, choose a mild soft cheese (Brie or Burrata), creamy and spicy cheese (Ossau Iraty and Tomme de Savoie), a goat cheese (Chavroux) and, to top it off, a blue cheese (Saint Agur).
Which side dishes go well with the cheese platter?
They're more than just the icing on the cake.
Side dishes complete your cheese platter, highlight the taste of the cheese or complement it and make your arrangement beautifully colorful and lavish.
Fruit should always be part of the game! Fruity, piquant, hot and sweet - everything is allowed and contrasts are welcome:
- Fruit (depending on the season): Grapes, figs, pomegranate, peach, pear, physalis, blackberries
- Dried fruits: Dates, figs, apricots
- Bread & Co .: Baguette, ciabatta, small pretzels, crackers, breadsticks
- Nuts: Walnuts, sunflower seeds, pistachios
- Olives (Jalapeno filling, garlic, etc.)
- Herbs: Rosemary sprig, basil, parsley stalks
- Dips & Co .: Honey, chutney, apple mustard, good olive oil
The right wine for the cheese arrangement
In addition to water, one drink comes along with cheese: wine.
Again, you shouldn't choose just any wine. The strongest cheese is used for orientation.
And: both red and white wine are allowed.
It has also been proven to take wine from the same region as the cheese.
Basically, acidic wines go well with creamy cheeses, sour cheeses go well with semi-dry wines.
Spicy and particularly salty varieties accept acidic, but also sweet wines.
Blue cheese, on the other hand, goes well with port wine.
With a mild, sweet white wine you are always in safe waters - because it goes well with almost all types of cheese.
Our instructions: simply arrange the cheese platter nicely
The first step is to get the cheese out of the fridge. If you take it out of the cold store half an hour before serving, it can develop its full aroma.
In the next step, write a label for each of your cheeses, on which the name, the type of milk (sheep) and the strength (spicy) are noted.
You can attach the signs with kebab skewers.
Now take the board in hand. The bigger the board, the better the cheese comes into its own.
Now serve the five types of cheese that you have selected, from mild to spicy, clockwise on this. At 12 o'clock you set the mildest cheese.
This cheese clock shows your guests in which order they should best eat the varieties, without the spicy varieties obscuring the taste of the milder ones.
Don't put the cheeses too close together - leave space between them. In the next step, this is filled with side dishes.
Now place a bowl with a dip or chutney diagonally above and below near the edge of the base.
Now cut the fruit into beautiful pieces (cut the fig in half, peach into wedges).
Put the different fruits cut open in a not too tidy group again opposite each other.
Fill the remaining space with nuts, bread slices, herbs, olives and some prosciutto or Milanese salami.
Place some honey in an empty space.
You put the cheese knives partly into the cheese or place them next to the corresponding cheeses.
Then add the signs.
The cheese platter is ready!
Ideas for different cheese platters
You can also dedicate your cheese platter to a special motto.
For example, there is one Mediterranean Cheese platter, which you can equip with the appropriate types of cheese, olives, fresh figs and ciabatta.
Or go completely according to the Seasons! In spring you add dips with herbs and cream cheese, in summer you offer burrata, peach wedges, blueberries and toasted bread slices.
In autumn, your cheese platter features Manchego, plums, walnuts, honey and Roquefort. In winter you bring strong cheese (Saint Agur), camembert, small pretzels, orange slices, chutney and pomegranate cut in half on the tray.
Of course, you can also use a specific one for your cheese platter Region or country choose - how about Spain or Provence?
The necessary equipment for your cheese platter
So that your guests can comfortably help themselves to the selection of cheeses, they need the necessary tools.
First of all, you need a board on which you can arrange and cut the cheese.
The board can be made of wood, slate, stainless steel or the like - but always use a large surface so that cheese & Co. have space to work.
Tip: Cheese looks particularly elegant on a black background.
You also need small bowls in which you can place side dishes such as olives, grapes or dips and good cheese knives.
This means that you should have at least one suitable cheese knife for each type of cheese: a soft cheese knife for soft cheese, a cheese harp for blue cheese, a cheese ax for hard cheese.
Optimal: Provide your guests with their own knife for each cheese. The aromas of spicy and mild cheeses do not mix with each other and cannot adulterate the taste of these.
Our tips for a successful cheese platter
- Offer your guests at least four to five cheeses of different strengths and textures.
- Plan about 80 g of cheese per person if you serve the cheese platter as a follow-up to the main course and about 180 g per person if you offer it as a main course.
- Take the cheese out of the refrigerator about half an hour before serving - this way you get even more of its aroma.
- Order the cheese from mild to spicy - according to the scheme of the cheese clock, which shows the order in which it is recommended to eat the cheese.
- Buy the cheese in one piece - so no flavor is lost.
- Don't place the cheese too dense - but fill the cheese platter generously with side dishes and bread.
- Better to plop than to mess: Use a large platter that is well stocked.
- Put a small label on each cheese with the name, strength (mild, piquant, spicy, nutty) and type of milk (cow, sheep, goat).
- For a nice cheese platter you need a large board, bowls for side dishes and a suitable cheese knife for each cheese.
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