Randy Chandler
Fromage is the French word for cheese, and the French take their cheese very seriously. In France, cheese is usually served after the main course and before dessert. It is considered impolite to eat cheese with your hands; instead, you should use a knife and bread. When cutting a whole cheese, it is important to leave a decent serving for the next person. A cheese course typically includes a selection of cheeses, often paired with fruits, nuts, jams, and
| Characteristics | Values |
|---|---|
| Time of serving | After the main dish and before dessert |
| Number of cheese types | Odd numbers like 5, 7, or 9 |
| Cheese types | Cow's, sheep's, and goat's milk |
| Cheese textures | Soft, aged, pressed, creamy |
| Cheese colors | White, golden |
| Cheese shapes | Round, triangle |
| Cheese serving tools | Knives, spoons |
| Accompaniments | Fruits, nuts, jams, bread, crackers, wine |
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What You'll Learn
How to cut and store French cheese
France is known for its wide variety of cheeses, with over 300 types of cheese produced in the country. The technique for cutting a French cheese depends on its shape and texture. Cutting a French cheese properly is about leaving a decent serving for the next person and ensuring the best way to keep the cheese after.
Cutting French Cheese
Round French cheeses, such as Camembert, are typically cut like a pie or a cake, into triangular portions. Start by cutting slices from the centre, parallel to the rind, and then cut the heel in the other direction or into a fan shape. For a round cheese, you can also cut it in half, then cut that half in half again, creating a square. From there, cut parallel slices, moving towards the rind.
Square French cheeses, such as Pont-l’Eveque and Maroilles, are cut like a pie, starting with a diagonal cut at the core and moving outward towards the rind, creating thicker triangle slices.
French blue cheese, such as Bleu d’Auvergne, Ambert, and Roquefort, is often presented in a wedge cake-like slice. Cut this cheese into parallel slices, starting on the core side in a diagonal. Cylindrical blue cheeses are cut like a pie, the same way as round soft cheeses.
French log cheese, such as Sainte-Maure de Touraine, is cut into parallel slices, starting by cutting off one of the rind ends and then making equal slices until the other end is reached.
Blue cheese in a cylindrical shape must be sliced and then cut like a Camembert. Blue cheese cut into wedges is placed flat and cut into a fan shape from the centre of the thin part. It can also be broken up or shaved into shavings.
Tête de Moine is shaved into the shape of a rosette using a special cheese cutter.
For soft or goat's cheeses, use a tool that forms tongs with another knife to delicately lift the cheese and place it on a plate without breaking it.
Storing French Cheese
French cheese experts advise against storing cheese in the fridge as it stops its maturation. However, if you do not have access to a cold cellar, the fridge will have to do. Store the cheese in the vegetable drawer at the bottom of the fridge, which is the coldest and most humid part. Soft rind cheeses, such as Camembert and Brie, and washed rind cheeses, such as Munster and Livarot, can be kept out of the fridge for 2-3 days if left in their packaging.
When storing cheese, it is important to wrap each cheese individually to retain its flavour. The best place to keep cheese is a dark, cool, and aired place. Keep cheeses in their original packaging or wrap them in greaseproof or paraffin paper, or even a cloth. Pressed cheeses are best kept in aluminium foil. Avoid using airtight containers or packaging as this can cause dehydration and a loss of aroma. Do not store cheese near strongly-scented foods, as the cheese can absorb the odour.
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When to serve cheese during a meal
There are differing opinions on when to serve cheese during a meal. In the United States, cheese is usually served with drinks before dinner. In Italy, a similar approach is taken, with cheese served during an aperitivo. In Europe, however, cheese is typically served after the main course and before dessert. This is especially true in France, where the saying goes "sucré must follow salé" (sweet follows salty). In England, or in posh English settings, cheese is served after the main course and after dessert.
When serving cheese at the start of a meal, a couple of cheeses are recommended. Gruyere, a hard cheese with a sweet nutty flavor, pairs well with champagne or sparkling wine. Soft goat cheese served at room temperature goes well with light wines such as Pinot Grigio, Chablis, or an un-oaked Chardonnay.
When serving cheese after the main course, it is recommended to select an array of varieties, from mild to strong and soft to hard. Two to five cheeses can be served on one or two cheese boards, along with a selection of crackers and breads. Fruits, nuts, and chutneys can also accompany the cheese, but the emphasis should be on the cheese itself. When serving cheese at the end of a meal, a 2-year-old Cheddar pairs well with both white and red wines, while Gouda, a more aged cheese, goes well with a rich Cabernet Sauvignon.
Regardless of when the cheese is served, it is important to bring it to room temperature before serving. Cold cheese straight from the refrigerator does not do justice to its flavor. Each cheese should have its own knife to prevent the crossover of flavors. When serving a cheese platter, it is preferable to serve the cheese whole, as it is fresher when cut right off the piece. However, for larger parties, it may be more practical to pre-slice the cheese for guests.
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Cheese and bread pairings
Bread and cheese is a popular food combination worldwide, with endless variations and new pairings to try. Here are some ideas for cheese and bread pairings:
Sourdough bread is a tangy, springy bread that pairs well with sharp, aged cheddar cheese. For the ultimate sandwich, grill the bread with butter until crispy and the cheese is melted. Sourdough also pairs well with marinated feta, with the tangy bread balancing out the richness of the cheese.
A baguette is a classic French bread that pairs beautifully with creamy, soft-rind cheeses such as Brie, Camembert, and Chèvre. The crunchy exterior of the baguette contrasts well with the soft texture of these cheeses. For an extra flavour boost, try a wholegrain baguette.
Rye bread has a bold flavour that complements Swiss cheese, creating a savoury and nutty taste. European rye bread, or pain de seigle, is also a good match for blue cheeses like Roquefort and Gorgonzola.
Cinnamon raisin bread is a sweet and slightly earthy bread that goes well with fresh goat cheese. The combination of sweet and tangy is refreshing and satisfying.
Bread with seeds and nuts, such as hazelnut and walnut bread, is a good match for 'fruit' cheeses like Beaufort, Comté, and Tomme des Pyrénées. These breads can also pair well with smooth Alpine cheeses like Comte or Gruyere.
Ciabatta bread is soft and chewy, making it a perfect match for the intense flavour of Parmesan cheese. The nutty flavour of whole wheat bread also complements the smokiness of Gouda cheese, making it ideal for a grilled cheese sandwich.
While these are some classic pairings, the most important tip is to experiment and serve what you like best. Bread and cheese are versatile ingredients that lend themselves to endless combinations, so have fun and trust your taste buds!
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Cheese and wine pairings
Cheese and wine are one of the classic culinary pairings, and the French have been doing it for centuries. There is some science behind why they work so well together. Cheese is a fatty food, while wine is astringent, and the fats in the cheese balance the acidity in the wine. The lipids in the cheese interact and bond with the grape tannins in the wine, suppressing astringency and bitterness, and allowing other flavours in the wine to come through. This is known as the 'creaming' effect.
There are some general guidelines to follow when pairing cheese and wine. Full-bodied wines go well with mature hard cheeses, while lighter wines are better with younger, creamier cheeses. The stronger the wine, the stronger the cheese. For example, a powerful red wine with intense flavours goes well with a strong, stinky cheese, whereas a light red is better with a creamier, softer cheese. Light-bodied reds and crisp, light whites are good with young, soft cheeses like mozzarella, goat's cheese, and Cheshire. Hard cheeses can also be served with medium-bodied reds or whites.
Some specific examples of pairings include Rioja and Manchego, Roquefort and Sauternes, goat's cheese and Sauvignon Blanc from the Loire, Albariño and Manchego, and Parmesan and Prosecco. Red wines generally go well with bold, hearty, and aged cheeses like Cheddar or Red Leicester, especially if the wine is lighter, like Beaujolais. If you are drinking a full-bodied red, like a Cabernet Sauvignon, Grenache, Shiraz, or Malbec, a mature Cheddar or salty Parmesan is a good option, as the saltiness of the cheese brings out the earthier flavours of the wine.
When serving cheese, it is important to remember that the French consider it an important part of the meal, served after the main dish and before dessert. It is usually served in portions, but sometimes whole, and it is cut into triangle-shaped pieces. It is also important to serve cheese at room temperature, so remove it from the refrigerator at least an hour before serving.
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How to cut a single serving of French cheese
French cheese is usually offered as a carefully planned selection, known as "un plateau de fromage". It is typically served after the main course and before dessert. The cheese is usually presented whole or in large chunks, and it is up to the individual to cut their own serving.
When cutting a single serving of French cheese, it is important to leave a decent serving for the next person and to maintain the shape of the cheese. It is considered rude to cut a large piece and take more than your fair share of the centre, which is often considered the best part. It is also important to use a separate knife for each type of cheese, as the flavours can mix. If there is only one knife, you can use a piece of bread to wipe it clean before moving on to the next cheese.
The technique for cutting a single serving of French cheese depends on the shape of the cheese. Round cheeses, such as Camembert, should be cut into pie slices or triangle portions, starting from the centre and moving outwards towards the rind. It is not desirable to leave all the rind until the end, so you should cut the "nose" of the cheese at an angle, rather than parallel to the rind.
For log-shaped cheeses, start by cutting off one of the rind ends, and then make equal slices until you reach the other end. For larger wheels of cheese, cut a smaller, rectangular portion with rind on all sides except the core, so it fits on a cheese tray. Then cut slices from side to side (rind to rind) so that each slice has some of the soft centre and rind. When you reach the halfway point, change direction and cut in a pie formation from the core to the rind.
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Frequently asked questions
In France, cheese is typically served after the main course and before dessert. It may also be served before dinner at an apéro or party.
In France, cheese is usually presented whole or in large chunks, and it is considered polite to cut a large piece and then cut that in half to share with your neighbour or leave for the next person. When serving yourself from a cheeseboard, use a knife to cut a portion and place it on a small piece of bread, then balance the cheese and bread together and eat at the same time.
For a traditional French cheeseboard, or plateau de fromage, select a variety of cheeses with different types, textures, colours, and ages. You can pair cheese with fruits, nuts, jams, and bread. Wine is also a typical accompaniment.
