Andy Montoya
There are many ways to serve cheese, and the method often depends on the type of cheese being served. For example, aged cheeses like cheddar should be broken into pieces using a knife as a lever to preserve tyrosine crystals, while softer cheeses can be cut with a spreader. Cheese is best served at room temperature, and experts recommend taking it out of the refrigerator at least 30 minutes before serving. In terms of presentation, cheese can be served on a platter or a cheese board, with a variety of crackers, breads, and fruits like grapes or apricots on the side. In Europe, cheese is typically served after the main course, either before or instead of dessert, while in the US, it is often served with drinks before dinner.
| Characteristics | Values |
|---|---|
| Temperature | Room temperature |
| Serving Utensils | Cheese knife, spreader, knife, fork |
| Cheese Board | Marble, wooden, granite tile, slate, footed cake plate |
| Cheese Type | Fresh, aged, mild, strong, soft, hard |
| Cheese Quantity | 2-5 types |
| Sides | Crackers, bread, salad, honey, preserves, fresh fruit, dried fruit, nuts, cured meats |
| Cutting Technique | Break aged cheese into pieces with a knife |
| Rind | Leave the rind on |
| Storage | Do not freeze, use cheese paper, sealed plastic bag, or cling film |
| Serving Order | Before or after dinner varies by country |
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What You'll Learn
Cheese should be served at room temperature
Cheese is best served at room temperature. Taking cheese out of the refrigerator at least 30 minutes before serving allows it to reach its best flavour and texture. This is true for all types of cheese, from fresh goat's cheese to aged Parmigiano Reggiano. Freezing cheese should be avoided, as it obliterates flavour, smell, and texture.
When serving cheese, it is important to leave the rind on, as this is where most of the flavour and texture lie. Hard cheeses like Gouda and Emmental are exceptions to this rule, as they can have an additional coat of wax, plastic, or paraffin on the outside, which should be peeled away. Each cheese should have its own knife to prevent flavour crossover.
Cheese can be served in a variety of ways, from wedges to slices, and can be arranged on a platter or a cheese board. A dark background is recommended to make the cheese stand out, and it is best to leave space around the cheese to make it easier for guests to cut and serve themselves.
In terms of timing, cheese can be served before or after dinner, depending on cultural norms and personal preference. In the United States, cheese is often served with drinks before dinner, while in Europe, it is typically served after the main course, either before or instead of dessert. In France, the cheese course is often accompanied by a small salad or fresh fruit, honey, or preserves, and is paired with the same wine that was served with the main course.
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Use a different knife for each cheese
When serving cheese, it is important to use a different knife for each variety. This is because using the same knife for multiple cheeses will mix their flavours. For example, the strong smell and taste of Roquefort could overpower the milder flavours of Brie or Camembert.
To avoid this, you can use a spreader for soft cheeses and a sharp knife for hard cheeses. A special cheese knife is also an option, as it has a sharp edge and is tipped with two prongs that can be used to spear a piece of cheese that has just been cut.
Another thing to consider is that aged cheeses, such as cheddar, should not be sliced at all. Instead, you can use the tip of a knife as a lever to break off small chunks and preserve the crystals of tyrosine, which give the cheese its hallmark crumbly texture and delightful salty crunch.
It is also important to note that cheese should be served at room temperature to ensure the best flavour and texture. This allows the cheese to breathe and prevents it from drying out and deteriorating.
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Cheese should be served on a contrasting background
When serving cheese, it is important to consider the colour of the serving plate. Most cheeses are light-coloured, so a dark background is ideal for creating contrast and making the cheese stand out. A marble cheese-round is a classic choice, but other options include a wooden cheeseboard, granite tile, slate, or a footed cake plate. Essentially, any flat surface that fits the cheese will do!
To enhance the visual appeal, arrange wedges or large chunks of cheese as they are, while small rounds should be left whole. Avoid placing strong-flavoured cheeses next to milder ones, and always provide a separate knife for each cheese to prevent flavour crossover. A special cheese knife, with a sharp edge and two prongs, is perfect for cutting and spearing cheese.
Cheese should be brought to room temperature before serving to unlock its full flavour and texture. Hard and semi-soft cheeses are best cut at an angle so that all guests can enjoy the complex flavours and textures. Leaving the rind on is generally recommended, as it enhances the sensory experience. However, some hard cheeses like Gouda and Emmental have an additional coat of wax, plastic, or paraffin that should be peeled away to expose the edible rind.
When creating a cheese board, consider your guests' preferences. For adventurous eaters, offer a selection of rich cheeses like Roquefort or Limburger. If your guests prefer milder options, Brie, Camembert, St Andre, and Manchego are excellent choices. Accompany the cheeses with seasonal fruit, dried fruit, nuts, crackers, and cured meats for a well-rounded sensory experience.
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Don't cut off the 'nose' or end of the cheese
When serving cheese, it is important to remember not to cut off the "nose" or end of the cheese. The "nose" of the cheese is the part that contains the most flavour and texture. If you cut off the nose, your guests will not be able to enjoy the full complexity of the cheese.
Instead of cutting off the nose, it is recommended to cut hard and semi-soft cheeses on an angle. This allows everyone to enjoy the different flavours and textures of the cheese. Serving cheese whole is also preferable, as it stays fresher when cut right off the piece. However, for larger parties, you may need to pre-cut some slices to make the process easier for your guests.
Another important tip to remember is to use a separate knife for each type of cheese. Using the same knife for multiple cheeses can mix the flavours. Additionally, when serving leftover cheese, trim away the outermost layer to expose the fresher centre. Exposure to air can diminish the flavours of the cheese by diffusing its aromas.
When creating a cheese board, it is recommended to select an assortment of cheeses, from fresh to aged, and mild to strong. You can also include different types of crackers, breads, fruits, and cured meats to complement the cheeses. However, avoid placing strong cheeses next to milder ones, and arrange the cheeses in the order they should be tasted.
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Cheese can be served before or after dinner
The serving of cheese before or after dinner varies by country and personal preference. In the United States, cheese is often served with drinks before dinner. In Europe, cheese is typically served after the main course, followed by dessert. This sequence is reflected in the French saying "sweet follows salty".
In England, there are differing customs. In some settings, cheese is served after the main course and before dessert, while in others, it is served after the main course and dessert, accompanied by an after-dinner drink such as port wine.
When serving cheese, it is recommended to bring it to room temperature to enhance its flavour and texture. Using a marble cheeseboard, wooden board, granite tile, or slate can add contrast and make the cheese more visually appealing. Each cheese should have its own knife to prevent flavour crossover, and it is customary to leave the rind on, providing a fresh cut on the angle for guests to enjoy.
Cheese can be served whole or in wedges, depending on its size and shape. A variety of cheeses, from mild to strong and soft to hard, can be offered, along with complementary crackers, breads, fruits, and cured meats.
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Frequently asked questions
Cheese should be served at room temperature for the best flavour and texture. Take it out of the fridge at least 30 minutes before serving.
Aged cheeses should be broken into pieces using the tip of a knife as a lever to preserve the crystals of tyrosine. Hard and semi-soft cheeses are best cut at an angle so that everyone can enjoy the nose or end of the cheese, which has the most flavour and texture.
Cheese can be served on a platter, a marble cheese-round, a wooden cheeseboard, a granite tile, a slate, or a footed cake plate. The colour of the serving plate should contrast with the colour of the cheese.
Cheese can be served with crackers, bread, seasonal fruit, dried fruit, nuts, cured meats, or a small salad. In France, the cheese course is often accompanied by wine, honey, preserves, or fresh fruit.
In the US, cheese is usually served with drinks before dinner. In Europe, cheese is served after the main course, before dessert. In England, cheese is served after the main course and then comes dessert.
