A Beginners Guide to Setting Up Your Cheese Platter

A BEGINNER'S GUIDE TO Setting Up A Cheese Platter Cheese before dinner CHOOSE LIGHTER CHEESES Herb-coated goat cheese Fresh mozzarella Cheese after dinner SERVE ONE OF TWO WAYS: 1. One rich and creamy cheese Triple-crème cheese called St. André 2. Serve 2-3 full-flavored cheeses Manchego Cheddar Aged gouda Blue cheese Serve at room temperature. Take cheeses out of the fridge at least one hour ahead of time. Serve 1-2 ounces of cheese per person. When arranging the cheeses put them in order from freshest and lightest to ripest and most intense. Don't crowd cheese. Offer a different knife Serve with slices of with each cheese. baguette or crackers. YOUR INTRODUCTION TO Cheese Cheddar Country of Origin: + England Flavor: • Creamy • Sharp Sharpness varies: The longer the aging period, the sharper the cheese. Texture: • Semi-firm Most widely purchased and eaten cheese in the world Chevre (Goat cheese] Country of Origin: IL France Flavor: • Earthy • Tart • Tangy Texture: • Both firm and soft Excellent dessert cheese Comes in many sizes and shapes: Round patties Log shapes Drum shapes Pyramids Round loaves Long loaves Gouda Country of Origin: * South Holland in The Netherlands Flavor: • Sweet • Nutty Texture: • Compact • Dense • Crumbly • Springy Many, different varieties: Aged gouda Flavor: • Strong • Nutty • Caramel • Buttery Texture: • Compact • Flakey when cut Develops small crystal pockets when properly aged Flavored gouda Flavor: • Cream added to make flavor more creamy • Flavors added to cheese such as honey, coconut cream, or black truffle Gouda is pronounced "how-da" by its Dutch cheese makers. Blue Vein or Blue Cheese Country of Origin: Countries throughout the world, particularly: IL France Il Italy + England Flavor: • Salty • Tangy • Sharp Texture: • Creamy Veins are created during the production stage when cheese is spiked with stainless steel rods to let oxygen circulate, which encourages the growth of mold. Mozzarella Country of Origin: Il Italy Flavor: • Fresh • Milky Texture: • Springy • Supple • Stringy Originally made from the milk of water buffaloes Not aged Manchego Country of Origin: Il Spain Flavor: Can take on a variety of flavors based on aging • Fruity • Tangy • Caramel • Nutty Texture: • Firm • Supple Often recognized by traditional herringbone, basket-weave pattern pressed on the rind Brie Country of Origin: II France Flavor: • Fruity • Nutty Texture: • Soft • Creamy Many, different types: Double-crème Brie Texture: • Creamy Contains greater proportion Butterfat content of of cream to milk than normal 60-75% or more Triple-crème Brie Texture: • Even creamier than double-crème Contains greater proportion of cream to milk than normal used Butterfat content of 75% or more Hand-washed or scrubbed Brie Flavor: • Strong • Earthy Washed or scrubbed The stronger the smell, the more mild the cheese with a brine-type solution Get ready for your next dinner party and construct your cheese plate with ease by following these guidelines. foodandwine.com cheese.com dummies.com foodnetwork.com cheesematters.com cheeselandinc.com formaggiokitchen.com Brought to you by: In partnership with: P PartSelect GHERGICH&Co.