Many of us in Everyday life They consume cheese in this way - they make a sandwich and wash it down with hot sweet tea. Today, grocery store windows are filled with dozens of different varieties cheese and even in a village store you can buy Parmesan, Roquefort or Mozzarella. In order to better navigate this assortment, we advise you to familiarize yourself with the basic rules for consuming different types of cheese.
Rules for serving cheese
- Cheese is a perishable product, so it should be stored at a temperature of 6 - 8°, but it is not recommended to serve such chilled cheese. In order for the cheese to warm up slightly and fully reveal its full flavor, you need to remove it from the refrigerator an hour before you plan to serve it.
- You should cut the cheese a maximum of a quarter of an hour before serving; if you do this earlier, the slices of cheese will melt and dry out.
- The cheese is cut in such a way that each slice contains both the crust and the inside of the cheese.
- Each type of cheese is cut with a special knife. From the hardest, aged varieties of cheese (such as Parmesan), pieces are cut off with a knife with a wedge-shaped short blade, hard pressed cheese is cut with a long knife with two handles, blue mold cheese is cut with a knife - a guillotine, which uses a steel string instead of a blade, especially soft cheese cut with a knife with a wide blade, in which there are several “windows”.
- When cheese is served as a snack, as a rule, choose one or two varieties of hard pressed cheese such as Gouda, Russian or Cheddar, cut the cheese into thin, even slices - rectangular or triangular, and fan them out on several small flat plates.
- If cheese is served on the table as a main course or as the main dessert, in this case a so-called “cheese plate” is prepared.
How to decorate a cheese plate
- To create a cheese plate, you will need several varieties of different types of cheese. The number of varieties may vary - some experts say that there should be at least five, others say that the minimum is four varieties. The main rule for selecting cheese for a cheese plate is not the number of varieties, but their harmonious combination - different types of cheese should be laid out on the plate, for example, Mozzarella, which is slightly viscous and slightly bland in taste; the softest “Brie” with a delicate piquant taste in a white mold crust; spicy “Dorblue” with a sharp characteristic smell and fatty, sweetish “Maasdam”.
- The classic cheese board is a large round board made of hardwood. The cheese is placed on it in whole pieces. Each type of cheese comes with a separate special knife designed for slicing it. According to the rules, each guest is supposed to cut his own pieces of cheese, but since in practice this is not always convenient, this canon is often violated and the cheese is laid out on the board already sliced. The exception is white mold cheeses “Brie” or “Camembert” - they are too delicate, so they are cut immediately before use.
- The cheese is placed on the board in a certain order: first, the youngest and light cheese, for example, “Mozzarella”, then, moving clockwise, cheese varieties are placed as their taste intensifies and the aging period increases - after “Mozzarella” they place “Brie”, then “Maasdam”, and after that the sharp and spicy “Dorblu” . Try the cheeses in the same order.
- Instead of a wooden board for a cheese plate, you can use a very large flat dish or a special marble stand. The plate is decorated with nuts, grapes, pears, mint leaves and coffee beans.
What to serve with cheese
Noble cheeses are best paired with nuts, dried fruits and fresh fruits. For example, grapes, almonds and cashew nuts are served with blue cheeses, raisins, dried apricots and dates are served with hard cheeses, olives, sun-dried cherry tomatoes and basil are served with Mozzarella. Juicy, buttery-fleshed pears are generally considered one of the best additions to all cheeses; they harmonize especially well with cheeses with a white mold rind. We have already talked in more detail about products suitable for cheese in the article.
Having the same name as an old French province. Its light or grayish flesh is covered with a white crust, which can also be eaten. The better the brie ripens, the less soft its crust becomes, and the specific aroma and piquant taste intensify. This delicious cheese can be eaten on its own or used as an ingredient.
Eating Brie correctly
At a banquet or party, this type of cheese is usually served in slices, along with the crust. If you don't like to eat it or don't even want to try it (and it's completely in vain!), just separate it from a piece of cheese with a knife. This gourmet dish You can eat it on its own, but it’s even better to complement its exquisite taste:
- white crackers,
- French bread,
- pears, apples or other fruits,
- candied walnuts or almonds
- honey, cherry or fig jam.
Brie also goes well with many drinks that highlight its juiciness and softness:
- Stout and some dark beers.
- Vignon, Marsanne, Riesling and other dry wines.
- Light red wines such as Pinot Noir.
- Fresh juices, apple cider.
How to determine the freshness of cheese?
The crust should be dense and the inside should be elastic. Unripe cheese is too hard, while overripe cheese is runny and soft. Until the cheese wheel is cut, the cheese continues to ripen. As soon as even a small piece is cut off, ripening stops. Cut brie can be stored in the refrigerator for two days. After this you can throw it away. If cheese is stored incorrectly, brown spots, “bruises” and an unhealthy ammonia smell appear on it.
How to serve?
In order for the flavor of the cheese to fully develop, it must be heated to room temperature. This can be done naturally, as well as in the oven or microwave (literally a few seconds!).
The cheese wheel, cut into wedges, is placed on a platter, surrounded by white crackers and French bread, grapes (sliced apples, pears and other fruits) and nuts. Don't forget to provide a knife for each guest, and if necessary, demonstrate how to use it to cut small pieces or cut off the crust from the brie.
Dishes with Brie
Baked Brie .
There are a lot of recipes. One of the best - incredible delicious dessert of brie baked with cranberries.
Brie with crust. A small circle of cheese is wrapped in puff pastry, coated with egg on top and baked in the oven. There are thousands of possibilities to diversify this simple dish: add nuts, raspberry jam and etc.
Stuffed salmon with Brie. This cheese is equally good not only in sweets, but also in spicy dishes. Bake the salmon by stuffing it with brie, mixed with crunchy pine nuts, onions and peppers.
Cheese sauce or pesto. An excellent addition to many dishes.
Sandwiches with Brie cheese. Cooking them is fun, and excellent results are guaranteed - because brie goes well with almost any food. Mushrooms, cranberries, basil, marinara sauce, mustard, ham, avocado, bacon or whatever.
A recipe created by you personally. This fantastic product opens up endless scope for imagination.
- The French do not heat this type of cheese before eating it. It's good in any form.
- The taste comes out better with bread than without it.
- It is better to cut from the edge to the center so as not to squeeze out the soft inside.
- Texture young cheese softer, and the ripe one becomes slightly brittle, but acquires a stronger taste and aroma.
- Brie can be reheated in the oven (in foil) before serving - this way it can be spread on toast and crackers.
- Eat soft cheese with the crust. Despite the slight bitterness, the crust has a delicious taste.
Surely from every trip abroad you bring cheese as the main souvenir. How do you choose it in the store? How do you eat then? If you say that for breakfast with bread, any Italian will shudder. Travel and food blogger from Milan Marina Korobulina shares her secrets with Life.
Formaggio is a word well known to true lovers of Italian cheese. By the way, there are more than 450 varieties of this delicacy. And not a single Italian can boast that he has tried each of them.
Many restaurants in Italy will offer you to start your dinner with a cheese tasting. Locals never refuse. This pleasure is called antipasto, that is, an appetizer that warms up the appetite before the main course. To be honest, sometimes this stage of eating is so intense that continuing dinner may be in question.
What's the most important thing about dinner? "Pleasure and tranquility!" - any Italian will tell you. So don't rush! When you see a plate or tray on a wooden base in front of you, enjoy visually and anticipate... Combine cheese with the offered fruits, as well as vegetables and bread. Jam and, of course, honey will help you bring the taste to perfection. Never mix cheeses with other dishes. And you will discover amazing world new tastes!
Sometimes a cheese plate is served for lunch, although from my experience I can say that this happens less often at lunchtime. After all, such a dish should be accompanied by a glass good wine, and during a work break, not everyone can afford to drink.
By the way, Italians never eat any cheese for breakfast and cannot even imagine this amazing and strange fact. Only sweets at the beginning of the day and quickly!
And now I propose to familiarize yourself with just a dozen magnificent Italian cheeses, the names of which you need to remember and be sure to buy these cheeses in Italy at the first opportunity.
1. Parmigiano Reggiano and Grana Padano (Parmesan and Grana Padano)
Two famous types of cheese that are popular both in the gastronomic world of Italy and outside the country. They are quite similar, but some distinctive features are still present. The first is the region where they originate. Parmigiano Reggiano is especially valuable in Emilia-Romagna. His brother Grana Padano can often be found in the Lombardy region. If we talk about the difference in taste between cheeses, it should be noted that Grana Padano is more melty and less fatty than Parmigiano (which has a more tart taste). And the cost of Grano Padano is lower than that of Parmigiano Reggiano.
The ripening period for Grana Padano lasts from 9 to 24 months. Parmigiano Reggiano has a lifespan of 12 and a maximum of 36 months. Due to their crumbly and flavorful consistency, these two cheeses are most often added to pasta. Although with a splash of honey they will look great on your plate.
2. Mozzarella di Bufala (mozzarella di bufala)
This handsome guy comes from the south of Italy. The name comes from the Italian verb mozzare, which means “to tear off.” This is exactly how it is prepared by hand before serving: each ball is torn off from the total mass. Buffalo milk cheese is very delicate and has delicate taste, reminiscent of yogurt. Goes great with a drop of olive oil, fresh tomatoes and basil. And under no circumstances pour out the milk in which the balls were stored from the package. If you suddenly decide to continue your meal the next day, then you must put them in a container with this very liquid.
3. Stracchino (stracino)
In the dialect of the Lombardy region, where this cheese originates, the word is translated as “tired.” What seems to be the connection? The fact is that in the north of Italy in the summer a herd of cows is driven to the mountains. And milk is taken only from cows who are tired from a long journey.
4. Robiola (robiola)
A cheese with a fairly delicate and mild taste. When purchasing, pay attention to the date: it is preferable to serve it on the second or tenth day after preparation. This cheese consists of three types of milk: cow, goat and sheep. It is recommended to enjoy this taste with semi-sweet red wine and a small piece of bread.
5. Asiago (Asiago)
Young cheese, aged for only 60 days, goes well with red wines and traditional dishes such as gnocchi and polenta. More mature cheese, from 11 to 16 months, is perfect for pasta and risotto. And white wine and fruit will show his character from a new side.
6. Gorgonzola (gorgonzola)
But this cheese is not for everyone - it is made from cow's milk and has a very piquant and unusual taste. A pungent odor is one of the distinctive features of this cheese. Pairs well with strong, sweet and dry wines.
7. Fiore sardo (fiore sardo)
Note to those who are planning a trip to the island of Sardinia. It is logical that the “flower of Sardinia” is produced only here. The cheese takes its name from an ancient method of preparation: they used a wooden mold with a flower carved at the bottom. It owes its special aroma and mild taste to olive oil and vinegar, where it is dipped at the end of the ripening period. It is recommended to accompany this cheese with fruit, jam or honey.
8. Caciocavallo (caciocavallo)
And this cheese is for those who are heading towards Sicily. There are two types of this cheese of different aging: the first is soft, aged for 45 days, and the second is semi-hard, aged for up to six months.
9. Pecorino (pecorino)
Solid sheep cheese two-year aging. Pairs with grapes and various jams. If you are in Rome and order Carbonara pasta, make sure that it is served with Pecorino Romano cheese. Treat yourself to something that true Romans appreciate and pleasantly surprise the waiter with his knowledge of the matter.
10. Ricotta (ricotta)
Perhaps one of the favorites of the residents of sunny Italy. Low-fat, the most delicate cheese, rich in mineral salts and vitamins. Well absorbed and often used by housewives in home kitchen and not only. This fresh cheese made from buffalo or cow's milk will suit everyone's taste.
Speaking about hard cheeses, we should highlight several countries that have been producing well-known and most popular varieties for a long time. The most revered and fragrant hard cheeses came to us from Italy - the “king of cheeses” Parmigiano Reggiano; grainy, slightly less salty Grana Padano; spicy and salty, with a strong Pecorino flavor. The Swiss are no less spiritual and “sanovite” durum varieties, such as Gruyere, extra-hard Sbrynz, exquisite Tête de Moine, as well as Dutch ones - Gouda, Edamer and Maasdam. From the family of French hard cheeses, we can distinguish Mimolette, Comte and, perhaps, the most famous of the French hard cheeses - Cantal (diet fans especially appreciate it for low calorie content). In the UK, the most prominent representative of this category is, of course, Cheddar. Spanish hard cheeses, for example, El Pastor, Manchego, salty-sharp Mahon and Idiazabal, according to experts, are so far clearly underestimated by Russian gourmets and are inferior in popularity to all the other above-mentioned representatives of the glorious “hard” cheese family.
It is worth noting that the concept of “hard” in the case of cheeses is very relative. This sturgeon can only be of one freshness, and the hardness of the cheese depends on how long it has been aged. For example, the same Parmigiano Reggiano has several “incarnations”. Young, one-year-old Parmesan is labeled Parmigiano Reggiano fresco, two-year-old Parmesan is labeled Parmigiano Reggiano vecchio, and the most valuable, three-year-old, super-aged Parmigiano Reggiano stravecchio. And this story is typical for most hard cheeses.
If a hard cheese is aged, then you can expect a richer, saltier and sharper taste, a denser consistency and a higher cost.
Hard cheese can be so hard that it cannot be cut with a regular knife, or it can be firm and elastic so that it can be easily cut into thin layers with a sharp knife. “In Russia, both hard and semi-hard varieties of cheese are often called hard cheeses, which in principle is not a mistake,” said the head of the cheese production department at Wimm-Bill-Dann. — The main difference between hard and semi-hard cheeses is the ripening period, since the amount of moisture remaining in the cheese is inversely proportional to its ripening period. For example, the popular Dutch variety Gouda, depending on the ripening period, can be classified as either hard or semi-hard cheese. Meanwhile, semi-hard cheeses are the most popular among ordinary consumers: the most purchased cheese in the world, as you know, is Maasdam.”
Of course, each manufacturer carefully guards the proprietary secrets and secrets of making hard cheese, but there is a basic formula for the production of this product. " Classic process production consists of several stages. First, the milk is subjected to the action of rennet at a temperature of about 30 ºС, subsequently the mixture of cheese grains and whey is subjected to a second heating, increasing the temperature to 54-56 ºС. Then the cheese mass is salted, pressed in the form of bars (or in another arbitrary form) and sent for maturation, which occurs at a temperature of 6-8 ºС. The ripening period can range from 4 months to two years, depending on the desired degree of maturity,” said the production director of the Karat company.
The technological exception is Parmigiano Reggiano. This cheese comes from the Italian province of Emilia, where the town of Parma is located. In 1934, a consortium for the production of Parmigiano Reggiano was founded there, which now includes more than five hundred cheese producers. As the owners of pastures in the Emilia region note, the grass layer there has been formed over centuries and consists of 70 types of grass. It is in these fields that the cows graze, whose milk is then used to make Parmigiano Reggiano. Parmigiano Reggiano, or “Parmesan” as it is called in Russia, differs from other varieties of hard cheese in that it is not pressed, but is produced using self-pressing technology - the cheese head is simply turned over periodically. And after two years of ripening, all the best and highest quality cheeses from all production facilities combined are transported to a special storage facility - there they ripen for another year. At the last “super-aged” stage, the ripening is monitored by people called “Parma listeners”:
They tap each cheese head with a special silver hammer and listen to the sound it makes.
If the sound is not loud enough, the cheese is rejected and sent to the store with appropriate labeling and some discount.
In most Russian stores (large supermarkets) the selection of hard cheeses is quite wide: Gouda, Parmesan, Edamer, Maasdam, Emmental, Cheddar are the common varieties there. But the popularity of hard cheeses has played a cruel joke on them: very often all these names have nothing to do with real original Swiss, Italian, Dutch or English cheese. The situation is more favorable in fashionable, expensive grocery stores, where original varieties of “native” cheeses from Europe are sold and you can find very interesting options for both fresh and aged varieties.
There is a main sign that will help distinguish the original product from its various replicas and copies.
“The first thing that definitely indicates quality is the DOP mark, which should be a burnt mark on the rind of the cheese.
This mark was specifically adopted to protect consumers and producers food products from counterfeits, and means that a product with this name can only be produced in a territory specified by law and according to a certain recipe,” says Sergey Knyazev.
When it comes to Parmesan cheese, a striking detail indicating its naturalness is the Parmigiano Reggiano stamp, which covers the entire surface of the cheese head.
Also, when choosing hard cheese, you need to look at the cut (if the head has already begun). The tone should be uniform: from ivory to light yellow (or even the color of baked milk in the case of extra-aged cheeses). The exception is the French Mimolette, which has a bright yellow hue, as well as cheeses with various flavorings - herbs and spices. The cuts must be dry: if droplets of moisture appear on them, it means that you are looking at a low-quality product, the production of which did not follow the correct technology.
Now a little about how and with what to eat hard cheese correctly. According to Vlad Piskunov, author of books about food and famous culinary blogger, in the “cheese” countries - Italy, France and Spain -
Hard cheeses are most often served at the table at the end of a meal, either instead of dessert or before it.
Piskunov advises drinking hard cheeses with thick red wines and avoiding combinations with white ones. “It is better to serve cheeses with slightly chilled red wine or even warm ports or sherry,” he advises.
There are cheeses that are recommended for breakfast: they lack the refinement of taste to become part of an evening cheese plate. These cheeses include, for example, Gouda and Emmental, which, compared to their more refined “hard” counterparts, have a fairly neutral and straightforward taste.
We must not forget that hard cheeses actively act as a decisive ingredient in many dishes. With the help of cheese, it is easy to give any food a special subtle touch, as well as convey the specifics of the cuisine of a certain country.
About the combination of grated Parmigiano Reggiano and pasta Unless the lazy one knows, this is a “classic of the genre.” Hard cheeses are widely used to prepare gratins - all kinds of casseroles. This tradition comes from France, where Gruyere or cheeses like Gruyere are most often used to create a baked crust. “This is a very aromatic, tart cheese with a specific smell - not every Russian person dares to use it,” says Vlad Piskunov. “It adds a very savory taste and aroma to any dish.”
To prepare a real American burger or American fruit salad Cheddar is best. Despite the fact that the birthplace of this cheese is England, it has already become to a much greater extent an integral part of American culture. In addition, cheddar managed to migrate to Mexico, where it is used in the preparation of any traditional flatbread.
The main thing when preparing a dish is to strictly follow the classic recommendations and not replace one variety with another.
“There are no hard cheeses at all. Despite a certain commonality of production technology, they are all different in taste, aroma and consistency, that is, they are not interchangeable. If in classic recipe some dish is indicated italian cheese Pecorino, then it should not be replaced with Parmesan, although it is also Italian and also hard, the result will be different,” says the famous gastronomic journalist and author of gastronomic guides Anatoly Gendin.
Before serving, it will not be possible to cut dry hard cheese: it will begin to crumble a lot. “For example, if we are talking about Parmesan, as we usually call it, then it is supplied to stores in large pucks - 5 kg or more. From such pucks, the cheese is picked out in kinks with a special knife resembling a spatula, says Vlad Piskunov. - And if cheese is used in some dishes, then, as a rule, two cutting methods are used. Firstly, you can grate it on a special fine grater for dry cheeses. This will give the cheese structure an airiness. The second way is to cut special knife. This knife is similar to a paring knife. He cuts the cheese into thin, thin shavings, which are usually then sprinkled on the Caesar salad.”
In order to properly cut cheese at home, without special knives, it is worth remembering two simple rules.
First, the area of the crust on each piece should be approximately equal; and secondly, the taste of most cheeses is better revealed if the cheese is cut into “cubes” rather than into thin slices.
And of course, remember the main rule: to understand and love cheese, you need to try it, taste it and try it again.
RULES FOR EATING CHEESE....When an inexperienced person sees a rich cheese plate, he does not know how to approach it or what knife to cut it with different varieties and how to eat them wisely afterwards. It's really simple! If you know the basic rules of etiquette, you can not only enjoy elite cheeses beautifully, but also easily organize a home cheese tasting.
Restaurant rules
Learning how to properly taste cheeses in a restaurant is very simple. When a waiter approaches you with an extensive selection on a tray, tell him which varieties you want to try. He will separate small pieces and transfer them to your dish. If the cheese plate is already served on the table, you can transfer the product you like to your own bowl or ask the waiter to do this. The main thing is not to try to choose the most attractive and tasty part. The fact is that many cheeses have a rind and a core that differ in color and taste, so it is impolite to take one for yourself. By the way, pick up a piece from a common plate not with your fork, but with a special utensil that usually lies nearby. This can be a special fork or a cheese knife with two teeth at the end and through cavities evenly spaced on the blade (air “pockets” are formed in them during cutting, so the soft cheese does not wrinkle and easily lags behind the knife). If there are several devices (each intended for a specific variety), do not mix them up so that the cheese flavors do not mix.
Don't grab with your hands!
You cannot pick up cheese with your hands, eat it from a shared knife, hook it with a dessert spoon, or do other stupid things. According to the rules of etiquette, the delicacy requires a fork and knife. In extreme cases, it is not forbidden to use only a fork. The only exceptions are Chechil (his unraveled braids are eaten with his hands) and processed cheeses- they are spread with a butter knife onto a bun that lies on a bread plate.
Cheese plate
If you decide to serve a cheese plate at home, try to put it together wisely. Firstly, for the dish you need to choose several varieties that are dissimilar in taste. Secondly, the texture and color of the delicacies should be different. Thirdly, try not to repeat the shapes of the cheeses on the plate: let them be small pyramids, slices, slices, triangles, and so on.
The layout of the pieces also matters. They should be placed on a large round dish, wooden or marble board in a clockwise direction so that guests can start with the lightest and end with the most piquant. Let mozzarella or Adyghe be the first, then neutral reblochon, delicate camembert or brie, followed by sharper gruyere, sheep pecorino, and complete the composition with the most tart one - Roquefort or deliciously smelling livaro. If you want to serve fruit and bread with the cheeses, place them on other plates so that they do not distract attention from the main treat.
Subtleties of slicing
In order to serve cheese correctly, you need to understand the intricacies of cutting it and purchase the necessary equipment for this.
Ultra-hard cheeses aged for many years(parmigiano rigiano, grana served, old amsterdamer) do not cut with a regular knife - they will turn into crumbs. Therefore, they are picked out in large pieces using a special short blade with a heart-shaped blade (it’s called “for Parmesan”) or cut with a Norwegian spatula knife, which acts like a vegetable peeler: it cuts the cheese very thinly, as if removing shavings.
Pressed hard cheeses(cheddar, mimolette, gouda, Russian, Dutch) cut into slices. If you bought a round head, first divide it in half, and then cut thin triangles from it, like from a cake.
Square and rectangular cheesesdivided into several parts, and then each into slices of the required thickness. It is most convenient to do this with a knife with a large blade. And not earlier than half an hour before the guests arrive, otherwise the cheese will become covered with an unpleasant crust.
For semi-hard cheesescylindrical shapes require a special screw device that will cut them into beautiful chips. If you don’t have such a device in your kitchen arsenal, first divide the head crosswise into round segments, and then treat each of them in the same way as with a whole cheese head - cut into triangular pieces.
Soft cheeses with mold rind(brie, camembert, livaro) you should not try to divide into portioned slices, because they have very delicate flesh that will quickly spread over the plate. It will be better if the guests themselves cut off as much cheese as they need, using a special knife with holes in the blade and two teeth at the end. Naturally, if the head is large, place on the table not a whole circle, but one large triangular segment.
Blue cheeses(Roquefort, Gorgonzola, Dor Blue) are the most fragile, so they are recommended to be served on a wooden tray with a special string - it will cut them very carefully.
Round small goat cheeses
Serve, divided into halves. Pyramid cheeses are cut crosswise, and then each quarter is cut in half again (we get the same triangle!).
Fresh and pickled cheeses. Mozzarella is served in whole clumps or in the form of slices, which are more convenient to cut with a classic cheese knife with holes in the blade. Fresh cottage cheese type of ricotta is usually divided using a large spoon. Feta and cheese are crushed with a knife with a thin narrow blade and a handle located above it.
