Wine And Cheese: Best Curds For Your Curlers

A girolle, also known as a cheese curler, is a handy tool for cheese lovers, turning a wheel of cheese into delicate, wispy curls that are both visually appealing and delicious. The girolle was invented in 1982 in Switzerland to serve Tête de Moine cheese in a new way. The cheese curls produced by this tool are perfect for topping Italian pasta or fresh salad, and they also pair well with crisp wines and champagne. When it comes to wine and cheese pairings, while it is a complex topic, a few basic guidelines can help. One key factor to consider is the age and intensity of both the wine and cheese, as older, richer cheeses tend to pair better with wines that have more body and complexity. In addition, the texture, saltiness, and pungency of the cheese, as well as the structure and sweetness of the wine, play a role in creating harmonious pairings. For example, salty cheeses like blue cheese or feta go well with sweet wines, while creamy cheeses such as Camembert are complemented by the bubbles in sparkling wines like Champagne.

What is a girolle?

A girolle, also known as a cheese curler, is a device used to create decorative cheese curls. It consists of a base with a rotating blade and a handle, and was invented in 1982 by Nicolas Crevoisier in Switzerland. The girolle was designed specifically for Tête de Moine cheese, a Swiss variety with a firm texture, but it can also be used with other semi-hard to hard cheeses such as aged gouda, gruyère, and parmesan.

The process of using a girolle involves placing a wheel of cheese on the base and securing it with a central spike. The user then turns the handle, which rotates the blade and shaves off thin, elegant curls of cheese. These curls naturally form into rosette shapes and can be used as a garnish or served on a platter. The girolle adds a touch of flair to any cheese presentation and is especially popular at parties, where guests can create their own curls and enjoy the interactive experience.

In addition to its practical use, the girolle has an interesting historical background. The invention of the girolle was inspired by the traditional serving method of Tête de Moine cheese, which involves scraping thin layers from the top of the cheese wheel to form small flower shapes called rosettes. This technique is said to enhance the flavour and aroma of the cheese. The girolle revolutionised the way people served and enjoyed hard cheeses, making it easier and more entertaining.

The design of the girolle is simple yet elegant, and its unique mechanism creates delicate cheese curls that melt in the mouth. The base is typically made of maple wood, chosen for its durability and food-safe properties, while the blade and other metal parts are made of stainless steel for easy cleaning and resistance to rust. The girolle is easy to assemble and disassemble, making it convenient for storage and serving.

Overall, the girolle is a fascinating gadget that combines functionality and aesthetics, taking cheese presentation to the next level. It is a testament to the Swiss ingenuity in engineering and their love for cheese, offering a unique way to enjoy and savour this beloved dairy product.

How do you use a girolle?

A girolle, also known as a cheese curler, is a handy tool that turns a wheel of cheese into beautiful, delicate curls. It has a simple design with a rotating base and a scraping blade that creates thin, elegant cheese curls. Here's a step-by-step guide on how to use a girolle:

• Preparation: The girolle works best with firm cheeses like Tête de Moine, a Swiss favourite. Cold cheese curls better, so it's recommended to refrigerate the cheese at about 7°C (44°F) before use. Start by removing any rind from the top of the cheese wheel.
• Assembly: Place the cheese on the girolle's base and push it down firmly onto the central spike. For larger wheels, cut them in half to ensure a stable base for curling.
• Blade Preparation: Clean the girolle's blade with a bit of oil before use to create smoother curls and prevent sticking.
• Curling: Turn the blade clockwise across the top of the cheese with light pressure to create thin, even curls. Rotate the cheese as needed to maintain a flat surface. The girolle spins the cheese while the blade shaves off perfect rosettes.
• Presentation: Arrange the cheese rosettes in various patterns on a serving plate. They make an attractive centerpiece for appetizers or as a garnish for salads and main dishes.
• Care and Maintenance: Clean your girolle after each use. Wash the base and blade with warm, soapy water and dry with a soft cloth. Never put your girolle in the dishwasher as the high heat can damage the device. Store it in a dry place to prevent rust.

The girolle is a fun and interactive way to serve cheese, and it adds flair to any gathering. It's a unique tool that transforms the way cheese is presented and enhances its flavour.

What cheeses work on a girolle?

The girolle, also known as a cheese curler, is a device that turns a wheel of cheese into thin, delicate curls. The classic cheese for a girolle is Tête de Moine, a Swiss cheese with a firm texture that creates beautiful rosette-shaped curls. The girolle was actually invented in 1982 in Switzerland specifically to serve Tête de Moine in a new way.

Other semi-hard to hard cheeses can also work well, such as aged Gouda, Gruyère, and Parmesan. Softer cheeses are not suitable as they won't hold their shape when curled. The cheese should be cold, around 7°C (44°F), as this will produce better curls.

One alternative to Tête de Moine is Tomme Brulee, a sheep's milk cheese from the Basque region. It is very similar in shape and size to Tête de Moine, and its firmer texture makes it easier to use than Petit Basque, which can become quite soft at room temperature.

Other options include smaller wheels of a pecorino style, such as Pantaleo or Pecorino Toscano. However, keep in mind that these wheels tend to be considerably larger than Tête de Moine, so they may be more of an investment.

How do you cut a Tête de Moine without a girolle?

A girolle, or cheese curler, is a device with a rotating base and a scraping blade that creates thin, elegant curls from a wheel of cheese. It is traditionally used with the Swiss cheese Tête de Moine, which means "Monk's Head" in French. The girolle's shape fits the round Tête de Moine cheese perfectly, and its blade curls the cheese into delicate rosettes.

However, if you don't have a girolle, you can still enjoy Tête de Moine! Here are some alternative methods to create beautiful cheese rosettes:

• Cheese plane or vegetable peeler: Hold the cheese firmly and carefully slide the cheese plane or peeler across the surface of the cheese to create thin, delicate slices. Then, gently curl these slices to form rosettes.
• Sharp knife: Cut thin slices from the edge of the cheese wheel. Once you have several slices, stack them together and roll them into a rosette shape.
• Melon baller: If your Tête de Moine is slightly softened, use a melon baller to press and rotate, creating small cheese balls.

When using these alternative methods, it is important to first chill the cheese. Then, cut off the rind from the top. These methods may not produce the same rosette shape as a girolle, but they will still allow you to enjoy the delicious taste of Tête de Moine.

What other foods can you use a girolle for?

A girolle, also known as a cheese curler, is a fascinating gadget and a must-have for cheese lovers. It is a simple device with a rotating base and a scraping blade that creates thin, elegant curls from a wheel of cheese. While it is traditionally used for firm cheeses like Swiss Tête de Moine, it can also be used for other foods such as chocolate. Here are some alternative uses for a girolle:

Chocolate Curls

The girolle's curling ability is not limited to cheese. It can be used to create elegant chocolate curls, adding a decorative touch to desserts, baked goods, ice cream, and hot beverages. The girolle works best with slightly softened chocolate, and different types of chocolate will yield varied textures and shapes of curls.

Other Cheeses

While the girolle was designed for Tête de Moine, other semi-hard to hard cheeses can also be used. Some options include aged Gouda, Gruyère, Parmesan, Tomme Brulee, and various pecorino styles such as Pantaleo and Pecorino Toscano. Softer cheeses are not suitable as they won't hold their shape when curled.

Salads and Pasta

Cheese curls made with a girolle can be used as a delicious garnish for salads and pasta dishes, adding a tasty and decorative touch to your meal.

Foraging Girolles

The name "girolle" is also used for a type of small mushroom that can be foraged during the summer months. These girolles have a peppery flavour and can be used to add a potent kick to many dishes.

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