Andy Montoya
Semi-soft cheeses, such as Bel Paese, Brick, and young Gouda, have a smooth interior and high moisture content. To serve semi-soft cheese, it is recommended to take the cheese out of the refrigerator one to two hours before eating, as the flavors bloom at room temperature. When serving, semi-soft cheeses should be left in wedges or large chunks, and each cheese should have its own knife to prevent flavor mixing. A cheese board can be made with a variety of cheeses, but strong cheeses should not be placed next to milder ones, and cheeses should be arranged in the order they are to be tasted. Sides that go well with semi-soft cheeses include seasonal fruit, dried fruit, nuts, cured meats, chutney, or mustard.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft cheeses have a smooth interior and high moisture content. |
| Temperature | Semi-soft cheese should be served at room temperature. Take the cheese out of the refrigerator 1-2 hours before serving. |
| Presentation | Serve on a plate or a cheese board with a separate knife for each cheese. |
| Accompaniments | Seasonal fruit, dried fruit, nuts, cured meats, crackers, sweet or savory preserves, chutney, or mustard. |
| Storage | Semi-soft cheese should be wrapped in wax paper and then loosely wrapped in plastic wrap before being placed in the fridge. |
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What You'll Learn
- Serve semi-soft cheese on a cheese board with cured meats and nuts
- Pair semi-soft cheese with a cocktail, beer, or wine
- Remove cheese from the fridge 1-2 hours before serving
- Use different knives for different cheeses to avoid mixing flavours
- Serve semi-soft cheese with seasonal fruit, dried fruit, or chutney
Serve semi-soft cheese on a cheese board with cured meats and nuts
When serving semi-soft cheese on a cheese board with cured meats and nuts, there are a few things to keep in mind. Firstly, it is recommended to take the cheese out of the refrigerator one to two hours before serving, as the flavours "bloom" at room temperature. This is especially important for semi-soft cheeses, as they have a high moisture content, and their flavours will be enhanced when they are not served cold.
When it comes to the presentation on the cheese board, consider the size and shape of the cheese. Wedges or large chunks of semi-soft cheese should be served as they are, while small rounds should remain whole. Arrange the cheeses in the order they should be tasted, with the strongest flavours coming last. Place the semi-soft cheese on the board alongside the cured meats and nuts, keeping in mind that strong cheeses should not be placed next to milder ones. You can also add other sides such as seasonal or dried fruit, chutney, or mustard, which pair well with certain cheeses.
Each cheese should have its own serving utensil, and a separate knife should be provided for each cheese to avoid mixing flavours. A marble cheese board, wooden cheeseboard, granite tile, or slate are all classic options for serving.
When it comes to drinks, there are several options that pair well with semi-soft cheese and cured meats. Beer is a popular choice, as its freshness, carbonation, and complex taste notes complement the cheese platter. White wine is also a classic pairing with cheese, as its freshness, perfumed notes, and combination of sweetness and acidity suit many cheeses. If you prefer red wine, consider a bold choice such as a dark stout or a fruity and sweet variety to match the intensity of the cheese and cured meats. For a festive touch, sparkling wines like champagne and prosecco are excellent choices that also pair well with cheese.
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Pair semi-soft cheese with a cocktail, beer, or wine
When it comes to pairing semi-soft cheeses with drinks, there are a few options to consider, including cocktails, beer, and wine. Each drink can bring out different flavours in the cheese, and vice versa.
For a refreshing cocktail pairing, consider a classic gin and tonic. The crisp, botanical notes of gin can complement the creamy and tangy flavours often found in semi-soft cheeses. The tonic adds a touch of bitterness and carbonation, creating a refreshing combination.
If you're looking for a beer to pair with your semi-soft cheese, there are a few styles that work particularly well. Sour beers, such as a Gose or a Berliner Weisse, offer a refreshing contrast to the cheese's richness with their tartness and acidity. Fruit beers, such as a cherry or raspberry lambic, can also be an excellent choice, adding a touch of sweetness and enhancing the fruity notes that some semi-soft cheeses possess. For a classic option, a crisp blonde ale pairs well with milder, creamy cheeses, as the light maltiness and gentle hops showcase the cheese's flavours without overwhelming them.
When it comes to wine, white wine is often considered a better match for cheese than red. A light, fresh white wine with perfumed notes and a balance of sweetness and acidity can complement the range of flavours found in semi-soft cheeses. For example, a fruity white wine can enhance the sweetness of a semi-soft cheese like Fontina Val D'aosta. However, some semi-soft cheeses, such as Ami du Chambertin, were created specifically to pair with the local red wines of their region. These cheeses can develop a beautiful harmony with a bold, red wine.
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Remove cheese from the fridge 1-2 hours before serving
To ensure your semi-soft cheese is served at its best, it's recommended to remove it from the fridge 1-2 hours before serving. This is because the flavours "really bloom" when cheese is at room temperature. In fact, exposure to air can diminish flavours by diffusing the aromas in the cheese, so it's important not to leave it out for too long.
It's also worth noting that cheese should be served fresh, as freezing it obliterates the flavour, smell and texture. Once the cheese comes out of the freezer, you'll be left with an unpleasant, dry version of what you had before.
When serving cheese, it's best to leave the rind on, even the downy-white rind of soft cheeses. The only exceptions to this rule are some hard cheeses like Gouda and Emmental, which can have an additional coat of wax, plastic or paraffin on the outside. This coating should be peeled away and discarded to expose the edible rind.
Cheese should be served with its own utensil, and each cheese should have its own knife to avoid mixing flavours. A marble cheese board is a classic serving option, but you could also use a wooden board, granite tile, slate or a footed cake plate.
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Use different knives for different cheeses to avoid mixing flavours
When serving semi-soft cheese, it is important to use the right tools for the job. The cheese knife you use will depend on the type of cheese you are serving. Using different knives for different cheeses is essential to avoid mixing flavours and to ensure that you enjoy all aspects of your cheese.
Soft cheeses, such as Gorgonzola Dolce, Stinking Bishop, Brillat-Savarin, and Taleggio, are best cut with a slim blade knife. This type of knife has a very small surface area, preventing soft cheeses from sticking to the blade. It is typically offset from the handle to allow for cutting all the way through the cheese without having to lift it up.
For harder cheeses, a spade or hard cheese knife is a good option. These can resemble small cleavers or garden spades with a pointed bottom. A parmesan knife is another example of a hard cheese knife, perfect for breaking off chunks of hard and dry cheeses.
If you're serving a variety of cheeses, it's best to use a different knife for each type to avoid cross-contamination and to ensure a pure flavour experience. This is especially important when serving cheeses with very distinct flavours, such as Roquefort and Brie, to ensure that the flavours do not mix.
In addition to the knives mentioned above, there are a few other specialised cheese knives worth considering. A flat cheese knife, or chisel knife, is used to cut slices of aged cheese by holding the blade vertically and pushing downward. A narrow plane cheese knife, or trapezium knife, is similar to the flat cheese knife but has a more rectangular shape and two sharp sides. An etched or hollow knife, sometimes called a skeleton knife, has large holes or hollow spaces in the blade to avoid sticking and is a versatile option for most cheeses.
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Serve semi-soft cheese with seasonal fruit, dried fruit, or chutney
Soft-ripened cheeses are versatile and can be combined with almost anything. When serving semi-soft cheese, seasonal fruit, dried fruit, or chutney can be excellent pairings.
For seasonal fruit, figs, blackberries, grapes, pear, or quince can be wonderful choices. These fruits provide a sweet and succulent contrast to the savoury, rich flavours of the cheese. You could also try more tropical fruits such as pineapple or passion fruit, or even citrus fruits for a tangy twist.
Dried fruits such as raisins or apricots can also be a delightful addition to a cheese platter, offering a chewy texture alongside the creaminess of the semi-soft cheese.
Chutney, a condiment made from fruits, vinegar, and spices, can be the perfect partner for semi-soft cheese. The sweetness and tanginess of chutney can beautifully complement the creaminess of the cheese. A well-crafted chutney can enhance the flavours of the cheese and provide a delightful sensory experience.
When creating a cheese platter, it's essential to consider the balance of flavours and textures. The contrast between the sweetness of fruits or chutney and the savouriness of cheese can create a delightful culinary experience. So, don't be afraid to experiment with different combinations and trust your taste buds to guide you in crafting the perfect pairing.
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Frequently asked questions
Semi-soft cheeses should be served at room temperature to unlock their full flavour, aroma and texture profile. Take the cheese out of the fridge one to two hours before serving.
Some semi-soft cheeses include Bel Paese, Brick, young Gouda, and young Cheddar.
Sides that go well with semi-soft cheeses include seasonal fruit, dried fruit, nuts, cured meats, chutney, and mustard. For drinks, consider a dark stout, a gin and tonic, or a fruity and sweet white wine.
