Randy Chandler
There are differing opinions on whether a cheese plate should be served before or after the main meal. In France, cheese is often served after the main course but before dessert, with bread instead of crackers. In England, cheese is typically served after the main course and dessert, accompanied by a glass of port. In Portugal and Spain, it is standard to serve cheese at the start of a meal, especially with hard, salty cheeses. Ultimately, the timing of serving cheese may depend on personal preference and cultural norms, and there is no definitive rule for when cheese should be enjoyed.
| Characteristics | Values |
|---|---|
| Countries where cheese is served before the main meal | Portugal, Spain, France |
| Countries where cheese is served after the main meal | UK, France, US |
| Cheese served with | Bread, crackers, fruits, nuts, chocolate, wine |
| Number of cheese variants | 3 or 5 |
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What You'll Learn
Cheese plate as a dessert substitute
There are varying opinions on when to serve a cheese plate, with different countries and cultures adopting different approaches. In France, for example, cheese is typically served after the main course but before dessert, accompanied by bread instead of crackers. This custom has also been adopted in formal settings in Portugal. In England, cheese is often served after the main course alongside dessert, with a glass of port. In the United States, serving cheese after a meal is considered an experiment, deviating from the usual sweet dessert course.
Cheese plates can be an excellent substitute for dessert, offering a savoury option to balance a meal. When crafting a cheese plate as a dessert substitute, there are several elements to consider, including the type and number of cheeses, accompaniments, and presentation.
Firstly, the type and number of cheeses are essential. A good rule of thumb is to select an odd number of cheeses, such as three, five, or seven, and vary the types of cheese to provide a range of flavours and textures. Include a mix of mild and strong, soft and hard cheeses to cater to different tastes. Some popular options for cheese plates include Gouda, Brie, goat cheese, Camembert, Manchego, and Havarti.
Secondly, accompaniments can enhance the cheese plate experience. Fruit, such as grapes, apples, cranberries, or apricots, adds a touch of sweetness and freshness to the plate. Nuts, such as walnuts, pecans, or almonds, provide a crunchy contrast to the creamy cheeses. Bread or crackers are also essential, with some preferring to serve only a sparse amount of bread or crackers to maintain the focus on the cheese.
Lastly, presentation is key. Bring the cheeses to room temperature before serving to allow the flavours to shine. Each cheese should have its own knife to prevent flavour crossover, and it is good to provide both a knife and a fork for your guests. When arranging the cheeses, consider placing them on a board or platter in a line or circle, progressing from mildest to strongest.
A cheese plate as a dessert substitute offers a delightful way to conclude a meal, satisfying guests' savoury cravings and providing a unique alternative to traditional sweet desserts.
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Cheese before the main meal
There are varying opinions on whether cheese should be served before or after the main meal. While some people believe that cheese should be served after the main course, there are cultures and individuals who enjoy cheese as an appetizer or before the main meal. Here are some perspectives on why cheese may be served before the main course:
Cultural Traditions
In some countries and cultural contexts, it is customary to serve cheese before the main meal. For example, in Portugal and Spain, it is quite standard to start a meal with cheese, particularly hard and salty varieties. Similarly, in South America, appetizers or charcuterie boards that may include cheese are often served while dinner is being prepared.
Appetizer or Pre-Dinner Snack
Cheese can be served as an appetizer or a pre-dinner snack, especially when paired with other foods like crackers, dips, fruits, or bread. This can be a nice way to whet guests' appetites before the main course is served.
Personal Preference and Experimentation
Some individuals and hosts may prefer to serve cheese before the main meal simply because they enjoy it that way. Cheese is a versatile food that can be enjoyed at any time of the day or as a separate meal. People may also experiment with serving cheese before the main course to deviate from traditional meal structures.
Part of a Multi-Course Meal
In certain types of multi-course meals, cheese can be served as one of the earlier courses. For instance, in a French-inspired seven-course meal, a cheese board may be presented before dessert. This follows the traditional French meal structure, where cheese is served after the main course and before the final dessert course.
Accompaniment to Drinks
Cheese is often served alongside drinks, especially in informal settings. For instance, in France, brasseries may serve cheese or charcuterie platters to accompany drinks. Similarly, at parties or wineries, cheese may be the only course served alongside drinks.
Ultimately, the decision to serve cheese before or after the main meal is a matter of personal preference, cultural context, and the structure of the meal. While some cultures traditionally serve cheese after the main course, there are also valid reasons to offer cheese to guests before they sit down for the main meal.
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Cheese after the main meal
Cheese is a delightful addition to any meal and can be served at any time—as an appetizer, a snack, a meal in itself, or as a dessert. However, the tradition of serving a cheese plate after the main meal is particularly well-known.
In Europe, especially in France, cheese is typically served after the main course and before dessert. This practice has been a part of French culture since the Middle Ages, evolving from an unofficial meal-ender to a savoury course before a sweet dessert. In the 20th century, the French separated sweet from savoury, with cheese taking its own course after the main dish and before the final dessert course. This tradition is also observed in England, where a good after-dinner drink, such as port wine, is said to pair well with the cheese.
When serving a cheese plate after the main meal, there are a few things to keep in mind. Firstly, bring the cheeses to room temperature before serving to allow the flavours to shine. Secondly, consider the number and variety of cheeses; typically, an odd number of cheeses such as three, five, or seven is ideal, with a mix of mild, strong, soft, and hard cheeses to suit different tastes. It is also customary to serve the cheese whole, cutting hard and semi-soft cheeses on an angle so that guests can enjoy the complex flavours and textures.
To accompany the cheese, you can offer bread, crackers, fruit, nuts, and perhaps some chocolate or an after-dinner drink. When selecting bread, a baguette or sourdough bread pairs well with most cheeses, while crackers should be chosen to complement the cheeses on offer. Fresh or dried fruits such as grapes, cranberries, apricots, or dates add a sweet contrast to the savoury cheeses. Nuts like walnuts, pecans, or almonds provide a satisfying crunch to the overall experience.
Whether served as a standalone course or alongside dessert, a cheese plate after the main meal is a delightful way to conclude a dining experience, offering a savoury treat to be savoured and shared.
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Cheese and wine pairings
The placement of a cheese course within a meal varies across cultures. In France, cheese is often served after the main course but before dessert, whereas in England, cheese is served after the main course and dessert. In Portugal and Spain, it is standard to eat cheese at the start of a meal.
Regardless of when it is served, cheese is often accompanied by wine. Cheese and wine are one of the classic culinary pairings, and the French have been pairing the two for centuries. The tradition of pairing wine and cheese may even date back to Tudor and Stuart banquets.
There are several guidelines to follow when pairing cheese and wine:
- Full-bodied wines go well with mature, hard cheeses.
- Lighter wines go well with younger, creamier cheeses.
- The stronger the wine, the stronger the cheese.
- Light-bodied reds and crisp, light whites go well with young, soft cheeses like mozzarella, goat's cheese, and Cheshire.
- Red wines tend to have more tannins, which interact with the fats in cheese, creating a "creaming" effect that suppresses the wine's astringency and allows other flavours to shine through.
- White wines offer a crisp, refreshing accompaniment to cheese, and this pairing is especially good in spring and summer.
- Rioja and Manchego
- Roquefort and Sauternes
- Goat's cheese and Sauvignon Blanc from the Loire
- Albariño and Manchego from Galicia, Spain
- Parmesan and Prosecco
- Pinot Noir and young cheddar
- Beaujolais and creamier soft cheeses like Brie, Swiss cheeses, Camembert, and Cheshire
- Cabernet Sauvignon, Grenache, Syrah, and mature cheddar
- Full-bodied reds like Cabernet Sauvignon, Malbec, and Shiraz with punchy, mature cheeses like Cheddar
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Cheese serving tips
There are differing opinions on when to serve cheese, depending on the culture and formality of the meal. Here are some tips on how to serve cheese, drawing from various traditions:
Before, During, or After the Main Course?
Cheese can be served before, during, or after the main course, depending on the tradition you follow. In France, cheese is traditionally served after the main course and before dessert, sometimes with bread instead of crackers. This practice has also been adopted in formal settings in Portugal. However, in England, cheese is often served after the main course and accompanied by dessert, like apple pie, or a glass of port wine.
Selecting the Cheese
When selecting the cheese, it is recommended to choose between two and five different types of cheese and serve them on separate cheese boards that can be circulated around the table. Consider your guests' preferences and offer a mix of familiar and adventurous options. If you want to keep it simple, a single good type of cheese can also be sufficient.
Preparing the Cheese
Bring the cheese to room temperature before serving to allow the flavors to shine. When presenting the cheese, it is ideal to keep it whole and intact, especially the "nose" or end of the cheese, which is considered the tastiest part. For larger parties, you may pre-slice the cheese to make it easier for guests to serve themselves. Each cheese should have its own knife to prevent flavor crossover. Arrange the cheeses from mildest to strongest, and from softest to hardest, to create a nice progression of flavors and textures.
Accompaniments
Cheese pairs well with fruits like grapes, dried apricots, dates, cranberries, or nuts like walnuts, pecans, or almonds. These accompaniments add a nice crunch and balance the flavors of the cheese. When serving with bread or crackers, choose options that complement the cheeses and consider serving them sparingly so as not to overwhelm the cheese.
Beverage Pairings
Red wines pair well with most cheeses unless the cheese has a strong, overpowering flavor. In that case, opt for a fruity, lighter red wine, a dry white wine, or even Champagne. If serving cheese after the main course, a fortified wine like port is a good choice.
In conclusion, whether served as an appetizer, during the main course, or as a dessert, cheese is a versatile and delicious addition to any meal. Feel free to experiment with different cheeses and accompaniments to create a unique and enjoyable experience for your guests.
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Frequently asked questions
In French culture, cheese is often served after the main course but before dessert. In England, or in posh English settings, the cheese is served after the main course and dessert.
Cheese can be served with bread or crackers, fruit, nuts, and wine.
Yes, in Portugal and Spain, cheese is served at the start of a meal. In France, cheese is served with drinks before dinner.
