Randy Chandler
The French take their cheese very seriously, and a cheese course is a highlight of any French gathering. A cheese course is served as part of a meal, typically on its own, after the main course and before dessert. It is usually presented on a plate, with a knife and fork, and sometimes bread. The cheese is meant to be enjoyed on its own, and appreciated for its unique flavours. When preparing a cheese course, it is important to select a variety of cheeses, including different types, textures, colours, and ages. The finest cheeses are unpasteurised, as this adds to the flavour profile and means the cheese will evolve and mature with age. It is also important to bring the cheese to room temperature before serving, as this enhances its flavour and texture.
| Characteristics | Values |
|---|---|
| Number of cheeses | 2-5, with at least one soft and one hard cheese |
| Serving utensils | Knife and fork |
| Accompaniments | Bread, crackers, nuts, fruits, wine |
| Cheese origin | France, Burgundy, other regions |
| Cheese type | Cow's, sheep's, goat's milk |
| Cheese texture | Soft, semi-soft, semi-firm, firm, blue |
| Cheese colour | Varied |
| Cheese age | Varied |
| Serving temperature | Room temperature |
| Serving style | On a plate, on a board, in wedges or rounds |
| Serving order | Mildest to sharpest |
Explore related products
![Bamboo Cutting Boards for Kitchen [Set of 3] Wood Cutting Board for Chopping Meat, Vegetables, Fruits, Cheese, Knife Friendly Serving Tray with Handles](https://m.media-amazon.com/images/I/81gLwPfpWbL._AC_UL320_.jpg)
What You'll Learn
Serving etiquette
Temperature
Cheese should be served at room temperature to properly enjoy its flavour and texture. Remove the cheese from the refrigerator at least an hour before serving. Cold cheese straight out of the refrigerator will not do any cheese justice as its flavour will not be as deep and rich.
Portions
It is important to ensure that everyone is served the same proportion of cheese and rind. If someone cuts off the tip or "nose" of the cheese, the final guest will be left with just the rind. As a general rule, guests should take slices no thicker than their pinkie finger, and of no more than three cheeses. Guests should only serve themselves once.
Presentation
The cheese course is as much about presentation as it is about taste. It is customary to serve odd numbers of cheese—usually five, seven, or nine cheeses at a time, depending on the number of guests. Cheese can be presented in generous wedges or whole rounds on vintage wooden boards or under antique cheese domes, along with the appropriate cheese knife. Each cheese should have its own knife to prevent the crossover of flavours.
Order of Consumption
Guests should begin with the mildest cheese and work their way through to the strongest. This ensures that the palate is not overwhelmed and can appreciate the nuances of each cheese.
Utensils
Unlike a snacky cheese board, the cheese course requires utensils and is served on a plate. Guests should be provided with a dessert-sized plate, a knife, and a fork. The soft cheese can be enjoyed with a fork and knife or spread onto a piece of bread. The hard cheeses are typically eaten with a fork and knife.
Wine Pairing
The cheese course is typically served with its own wine pairing. Depending on the restaurant or flow of the meal, the wine pairing may be the same one used for dessert. Sweet, bold ports pair exceptionally well with salty cheeses.
Gouda's Glory: Best Ways to Serve This Cheese
You may want to see also
Cheese types
When it comes to the types of cheese to include in your cheese course, there are a few things to consider. Firstly, it's a good idea to offer a variety of cheeses, including different types, textures, colours, and ages. This will not only make your cheese course visually appealing but also provide a range of flavours and textures for your guests to enjoy.
In terms of specific types of cheese, you can choose from cow's, sheep's, and goat's milk cheeses. Some popular French options include Tomme de Brebis (aged sheep's-milk cheese), Couronne Marguerite (ash-covered goat cheese), La Gabarre (a soft, seasonal goat cheese), Tomme de Chèvre (an aged, pressed goat cheese), Colombier Fermier (a soft, round cow's-milk cheese), and Époisses (a pungent, golden cow's-milk cheese from Burgundy). Other French favourites include Saint Marcellin and Saint Félicien (creamy cow's-milk cheeses from the Rhône-Alpes region).
If you're looking for some more general options, you can consider mild to strong and soft to hard cheeses. Some popular choices include Brie, Camembert, St Andre, Manchego, Roquefort, and Limburger. These cheeses can be served with a selection of crackers and breads. Remember to bring your cheeses to room temperature before serving to enhance their flavour and texture.
When serving the cheese, it's important to ensure that everyone is served the same proportion of cheese and rind. For round cheeses, cut a small wedge and remove it with the blade of your knife. For wedges of cheese, cut diagonally across the bottom to ensure that the last person is not left with just the rind. Soft cheeses can be cut with a butter knife or served with a spoon if very runny, while hard cheeses are cut with a paring or slicing knife.
You can also get creative with your cheese course and include options such as homemade ricotta, fondue, baked brie with brown sugar and chopped pecans, or even flaming halloumi (saganaki). These unique offerings are sure to impress your guests and elevate your cheese course.
Cheese Grits: Perfect Pairing Ideas for Your Next Meal
You may want to see also
Timing
When serving a cheese course, it is important to consider the timing. In the United States, cheese is typically served with drinks before dinner. However, outside of the US, cheese is usually served after the main course and before dessert, especially in France and England. This allows the cheese to take centre stage and be appreciated for its unique flavours. Serving cheese after the main course also enables diners to pair it with a different wine, such as port, which complements the salty cheeses well.
When preparing a cheese course, it is recommended to remove the cheese from the refrigerator at least an hour before serving to bring it to room temperature and enhance its flavour and texture. This is an important step to ensure the cheese can be fully enjoyed.
The timing of the cheese course may also depend on the number of courses being served. For a more extended meal, it is suggested to offer three platters of cheese, starting with mild cheeses and progressing to sharper, stronger flavours. This approach allows diners to experience a range of flavours and can be paired with different drinks to enhance the experience.
In terms of presentation, it is customary to serve odd numbers of cheese, typically five, seven, or nine varieties, depending on the number of guests. This ensures that everyone is served the same proportion of cheese and rind, especially when cutting from a whole round of cheese. The cheese course is as much about presentation as it is about taste, so arranging the cheeses attractively on a platter or board is essential.
Cheese Steaks: Perfect Pairing Ideas for a Delicious Meal
You may want to see also
Explore related products
Portioning
When serving a cheese course, the general principle is to cut the cheese so that each diner gets a representative portion. This means ensuring that each slice has the same basic components, such as equal amounts of rind and creamy centre. Most cheeses are round, so it is recommended to cut them into triangular wedges that extend from the centre outwards, like slicing a cake. This way, each slice has both the centre and the rind. If you have a triangular wedge that was pre-cut, always cut along the side, from the pointy centre back to the edge. Do not cut a piece from the tip of the triangle!
The number of cheeses you select is up to you. Some sources suggest that three to five cheeses are sufficient, allowing for variety without overwhelming guests. Others suggest that three is the limit if you wish to focus on the cheeses, while some people are happy to taste five or more. If you are serving a large group, it is recommended to cut slices ahead of time to make the process easier for your guests. Each cheese should have its own knife to prevent flavour crossover.
You can either pre-slice the cheeses or present them whole for guests to cut themselves. If you are presenting the cheese on a platter, a rustic tray made of straw, wood, or wicker looks great. If you want to get creative, you can place each cheese on a leaf and arrange them attractively on the platter. Bring a stack of plates to the table (one for each diner), along with knives and a wet cloth.
When choosing your cheeses, aim for a mix of textures and flavours. It is common to serve at least one soft cheese and one hard cheese. You can also vary the types of milk used, offering a cow's milk cheese, a sheep's milk cheese, and a goat's milk cheese. Consider your guests' preferences—if they are adventurous eaters, you can choose stronger cheeses like Roquefort or Limburger, while milder options like Brie, Camembert, or Manchego may be better suited to less adventurous palates.
Philly Cheesesteak: The Perfect Pairing Guide
You may want to see also
Accompaniments
When it comes to accompaniments for a cheese course, there are several options to consider. Firstly, it is customary to provide each guest with a dessert-sized plate, along with a knife and a fork. While some guests may prefer to use just a knife, it is good to offer both utensils. Soft cheeses can be enjoyed with a fork and knife or spread onto a piece of bread, while hard cheeses are typically eaten with a fork and knife.
Bread is a classic accompaniment to cheese and is often served alongside the cheese course. It is important to note that crackers are not typically served with cheese in France. In addition to bread, a small salad with vinaigrette dressing can be offered to provide a contrast to the rich cheeses. If the cheese course is served before dessert, a small salad is a suitable option.
When selecting cheeses for the course, it is recommended to include a variety of types, such as cow's, sheep's, and goat's milk cheeses, as well as different textures and colours. Odd numbers of cheeses are visually appealing, with five, seven, or nine cheeses being a generous selection. It is customary to begin with the mildest cheese and work towards the strongest flavour.
If the cheese course is served in place of dessert, it can be accompanied by fresh fruit, fruit preserves, or honey. Nuts, such as walnuts, pecans, or almonds, can also be added to the cheese board or served on the side for a crunchy texture. In terms of beverage pairings, wine is a classic choice, with options like Riesling, cru Beaujolais, or Champagne complementing the cheeses well.
Meat and Broccoli Cheese Soup: Perfect Pairing Ideas
You may want to see also
Frequently asked questions
A cheese course is served as part of a meal, typically after the main course and before dessert. Unlike a cheese board, a cheese course is served on a plate with utensils and meant to be eaten with a fork and knife.
Bring your cheeses to room temperature before serving to properly enjoy their flavour and texture.
It is recommended to have 200 to 250 grams of cheese per guest, with two to three types of cheese per course.
It is customary to serve odd numbers of cheeses, usually five, seven, or nine, depending on the number of guests. Each cheese should have its own knife to prevent flavour crossover. Always serve the mildest cheese first and finish with the sharpest.
Depending on the restaurant, the cheese course may be served with its own wine pairing or the same wine served during the meal. Sweet, bold ports are often served with cheese as the saltiness of the cheese complements the wine.
