Image: www.ifood.tv
Image: http://www.ifood.tv
  • A perfect cheese platter is composed of opposites. Pair hard textures with soft. Sweet taste with salty. Red with blue. And so on.
  • First, choose your cheeses. Pick between 3 and 5 varieties—don’t overdo it.
  • Keep about 100 gm per cheese for each guest.
  • Place soft cheeses, such as brie, on the front of the platter.
  • Hard cheeses such as Gouda and Cheddar are perfect.
  • Serve all soft ripened cheeses in wedges. These can be easily spread on crackers.
  • Feta and blue cheese are strong cheeses. Let these form the back of the platter.
  • Smoked cheeses can be an interesting addition to your platter.
  • Fruits go really well with cheese. Grapes, prunes, strawberries and melon cubes are good choices.
  • Dried fruit, such as walnuts and almonds, toasted or raw, taste good and offer a contrast to the juiciness of soft fruit.
  • Hard cheeses: emmenthal, cheddar
  • Orange marmalade and olive tapenade make lovely dips for your cheese platter.

Chef’s Tips:

  • Take the cheese out of the fridge about 1 hour before serving. This allows its full flavours to be drawn out.
  • The semi-hard or hard cheese should not be sliced too thick.
  • Use a sharp knife! And don’t forget to keep tongs and forks handy.
  • For soft cheese, use bigger chunks.
  • Don’t slice up the entire block of cheese. Keep a big hunk of it near the slices, with a knife to help guests slice their own. This helps the cheese retain its moisture, too.
  • Pair your cheese platter with full-flavoured wines such as Zinfandel and Merlot.

Bon appetit!

(Chef de Cuisine Bishan Singh Negi of Courtyard by Marriott, Gurgaon, was our resource for this story).

Hungry for More? Move your mouse to:

http://laurenconrad.com/blog/post/entertaining-101-the-perfect-cheese-platter

http://www.schuelove.com/2012/05/perfect-cheese-platter.html

http://confessionsofaplateaddict.blogspot.in/2013/08/how-to-create-cheese-platter.html

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