Say cheese!!, Part 2

I believe that cheese part one edition has given you a basic idea about what are “cheese”, “buying” and “storage” tips. Now, it’s time to include cheese in your dinner-party course. Fromages (Cheese) is served as an individual course in “French classical Menu” after the main course and before dessert or after the dessert and before coffee. When the cheese board is served as a dinner-party course among many there may be just one or two different types. The more usual approach to the basic dinner-party cheese board is to include an example each of hard, blue and semi-soft cheese. Ensure that there is enough of each cheese for every guest to have a modest sample; buy more than one of a small cheese if necessary.

Few guidelines to present cheese!

Wooden or marble boards are traditional but china platters and glass or china cake stands work extremely well.
Remove cheese from the refrigerator several hours before hand and leave it in a cool room. Unwrap any pre-packed cheese and cover them loosely.
Always have separate knives for hard,soft blue and goat’s cheese.

Allow enough space on the board or base for cutting.
Do not clutter a board with grapes if it already contains several cheese; it is better to serve the fruits separately.

Accompaniments
Every food is served with their distinguished accompaniments. Crackers should be plain. Oatcakes, water biscuits and Melba toast are excellent. Do not include salted and flavoured biscuits as accompaniments.

Crusty brad with plenty of substantial, soft crumb should be offered as well as biscuits. When offering cheese as the main food for a meal or buffet, choose a good selection of breads that are light in flavour but substantial in texture.

Serve bowls of watercress or rocket (arugula) springs with the cheese. A light green salad can clear the palate.

Celery sticks and pieces of fennel.
Fresh figs, apples, pears, grapes, fresh dates and apricots go well with all cheeses. Can also include nuts in the shell or shelled.
When serving cheese as a main course , black or green olives , or sweet ripe tomatoes may be offered.
Chutney , pickles , relishes and salsas are delicious with a main-course cheese board. Sweet-sour flavours are particularly successful.
Offer an excellent oil with the cheese-walnut, hazelnut , macadamia or olive oils may be trickled on a plate as a condiment for cheese.