Today I received an email from Kim, who asked about the etiquette and method of having a cheese plate as the main event for a small dinner party. For those not well versed in cheese, now is the time to step away from the marble and kraft mozzarella that have plagued your fridge and learn about the textures and flavors of cheeses from around the world.
First thing to do is find a proper place to purchase your cheese, and that rarely means your superstore grocery store where the cheese is next to the diapers which is next to the linens which is next to the carrots. In Ottawa there are a few places to visit: Farm Boy, La Bottega, The Farmers Market, The House of Cheese (in the market) and Serious Cheese (on Bank St.). These are places that carry a variety of cheese with experts well versed in the language of cheese. If you are a novice in the cheese department, I highly recommend Serious Cheese on Bank Street. Just walk in there, ask someone to introduce you to some different types of cheese and let them do their work. They will take the time to explain the cheese, its region and the tastes, everything from salty to creamy and nutty. Once you become familar with a few cheeses, and are ready to build your first cheese plate for either an appetizer or as your main meal, ensure you do not choose too many, the general recommendation is 4 to 6 cheeses. Three ounces per person if it’s an appetizer, 6 ounces per person if it’s the main event and choose cheeses with a variety of milks, regions, and textures. For example:
- A medium-aged Manchego (Spain, semifirm, sheep)
- Redwood Hill Bucheret (California, semisoft, goat)
- Prima Donna (Netherlands, hard, cow)
- Gorgonzola dolce (Italy, soft, cow)
- Mimolette (semi-hard – cow – France)
- Le 1608 (semi soft – unpasteurized cow - Quebec)
A proper cheese knife will help with the cutting and if you can get your hands on small cheese knives for each of your guests so much the better, but if this is your first time and you do not have a cheese slicer, use a fillet knife which can actually work very nicely for your cheeses
Lastly, what to serve with your cheeses. Stick to plain simple baguettes, water crackers nothing with too much flavor like a sourdough or garlic crackers as they can drown out the taste of cheese. Next to add to your cheeses are accompaniments such as apples, pears, figs, dates, grapes and berries. Stay away from citrus, which is too acidic and will overwhelm your cheeses. Try chutneys, fruit pastes, jams, and honey.
As you progress with your cheese plates, you can change it up from a variety of cheeses from different regions to sticking to cheeses from one region and changing the accompaniments. For example doing a cheese plate from Italy, and have a gorgonzola, ricotta salata, bel paise and real parmigiano reggiano and pair with that some honey or dates, or even have some antipasto with it like marrinated artichokes or spicy marrinated eggplant. FYI, when I wrote real parmigian in that last sentence I meant the real stuff, if you use the kraft simulated stuff hang your head in shame, I have no clue what that crap is, but it isnt parm no matter what the label says. Real parm is stamped with a date, has a rind and you must shred it, it is a hard salty cheese that is amazing, that pre shredded simulated cheese you can also find at pizzerias is a disgrace.
Oh before I forget, what drinks go well with cheeses? Well you can't go wrong with having some different wines both red and white, as well as dessert or fortifed wines such as sherry to go with your cheeses. The best way is to discuss this when purchasing your cheeses with the cheese monger. Also ensure that you have on hand a few bottles of sparkling or still water on hand for guests to get the flavor of the last cheese out of their mouth before hitting the next cheese.
Happy Cheeses Everyone
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