Bushra Griffith
Whether you're a cheese lover or not, serving cheese after dinner is a great way to end a meal. While customs vary across the world, with cheese served before dinner in the US and Italy, in Britain, France, and other parts of Europe, it is often served after the main course. A cheese platter with a variety of cheeses, crackers, bread, fruits, nuts, and wine is a delightful way to finish your meal. So, if you're wondering what cheese to serve after dinner, read on to explore some mouth-watering options.
| Characteristics | Values |
|---|---|
| Number of cheeses | 2-5 |
| Cheese types | Aged gouda, fontina, goat cheese, brie, pecorino, havarti, brillat savarin, rogue river blue, von trapp oma, roquefort, manchego, vacherin fribourgeois, epoisses, European muenster, blue queen, cheddar, parmiggiano reggiano, pecorino toscano, brin d'amour, stilton |
| Accompaniments | Bread, crackers, fruit (fresh berries, grapes, pears, apples, cranberries, apricots, dates, figs, prunes, etc.), nuts (walnuts, pecans, almonds), chocolate, chutney, honey, quince paste, port wine, dessert wine, sherry |
| Cheese tools | Spoon, proper cheese knife, plane, spade |
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What You'll Learn
Serving cheese after dinner varies by country
Whether cheese is served before or after dinner varies by country and culture. In the United States, for instance, cheese is usually served with drinks before dinner. However, in Italy, a large wheel of Parmigiano Reggiano may be served during an aperitivo for guests to chunk out pieces. In Britain, France, and other places, cheese is served as the final course. In France, cheese is served after the main course but before dessert, with bread instead of crackers. The French take their cheese seriously and believe that it should be served in odd numbers, such as three, five, or seven, and presented whole, with the cheeses arranged from mildest to strongest.
In England, cheese is served after the main course and before dessert or pudding. The English revere their famed Stilton, a pungent, crumbly, and complex blue cheese that is often paired with port, a sweet, red dessert wine. In Portugal, quince paste is a favourite accompaniment to cheese, while in Spain, the most popular cheese is Manchego, known for its nutty flavour and versatility.
When serving cheese after dinner, it is important to consider the preferences of your guests. For adventurous eaters, you might choose rich cheeses like Roquefort or Limburger, while milder and more familiar types like Brie, Camembert, or Manchego may be better suited to less adventurous palates. A dessert cheese board can be a fun way to end a meal, combining sweet and savoury elements with wine pairings. When creating a cheese board, it is recommended to choose two to five cheeses and serve them on separate boards that can circulate around the table.
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Cheese can be served with bread, crackers, fruit, nuts, chocolate, or wine
There are many ways to serve cheese after dinner, and it is a common practice in many parts of the world. In Europe, for example, cheese is often served after the main course, either before or instead of dessert. In the United States, cheese is typically served with drinks before dinner, while in Britain, France, and other places, it is served as the final course.
Cheese can be served with a variety of accompaniments, such as bread, crackers, fruit, nuts, chocolate, or wine. Here are some specific suggestions for each:
Bread
Good bread is often served with cheese in France, and it is said to get the appetite into a higher gear. Bread can also be served with cheese in England, where the emphasis is on the unique tastes of the cheese.
Crackers
When serving cheese with crackers, it is important to select crackers that will complement the cheese selections. Richer cheeses like Roquefort or Limburger go well with crackers, while milder cheeses like Brie, Camembert, St Andre, or Manchego are better served with bread.
Fruit
The sweetness of fruit balances the texture and flavors of cheese. Fresh berries, fall fruits, apples, pears, grapes, and dried fruits like apricots, cherries, and dates are all excellent choices to serve with cheese.
Nuts
Any type of nut can be a nice addition to a cheese board. Walnuts, pecans, and almonds provide a satisfying crunch. Nuts can also be served in a bowl on the side.
Chocolate
Chocolate can be a delightful pairing with cheese, especially if the chocolate is on the sweeter side. A small piece of chocolate candy can be added to the plate to round out the flavors.
Wine
Wine and cheese is a classic combination, and there are many types of wine that pair well with different cheeses. A sweet, red dessert wine like port or sherry is a perfect complement to creamy, salty cheeses like the famed English Stilton. Other wine pairings include Layer Cake's 2015 Shiraz, which pairs well with Gouda, especially when served with sweeter fruits. For a different option, try Layer Cake's 2016 Malbec.
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Choose dessert-friendly cheeses that pair with sweeter flavours
When it comes to serving cheese after dinner, it's a good idea to opt for dessert-friendly cheeses that complement sweeter flavours. This can be a great way to extend your dining experience, as the sweetness of a dessert can sometimes feel too cloying and heavy after a savoury meal.
One option is to pair your cheese with fruit. The sweetness of fruit, whether fresh or dried, can balance out the richness of a creamy cheese. For example, the gentle sweetness of mango goes well with cheddar, as does the acidity of blackberries, plums, figs, crisp apples, and pineapples. However, overly sweet or sugary fruits can overpower the flavour of certain cheeses, so it's important to find the right balance.
Nuts are another excellent choice for dessert-friendly cheese pairings. The natural sweetness of pecans, for instance, complements the saltiness of White Oak Cheddar. Farmhouse Reserve's mellow richness is also perfect when served with robust, earthy pistachios. Additionally, consider sweet and salty combinations such as Beehive Seahive with salt and honey, or sweet and nutty pairings like Turrón Blando Mitica with blue cheese or Turrón Duro Mitica with aged Manchego.
If you're looking for something different, you can try pairing your cheese with granola. The crunchy texture and sweet, nutty flavour of granola create an unexpected but delightful pairing with cheese. For a more indulgent option, chocolate can also be a surprising match for cheese, offering a unique combination of sweet and savoury flavours.
When creating your cheese platter, remember that the cheese is the star of the show. Opt for simple accompaniments that enhance the flavour of the cheese rather than overpower it. Choose artisanal crackers or gourmet crackers that are designed to complement unique cheeses. You can also seek advice from a cheesemonger at a specialty store to find the perfect pairings for your dessert-friendly cheeses.
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Cheese should be served at room temperature
There are many types of cheese that can be served after dinner. For instance, Brillat Savarin, a triple creme cheese made from pasteurized cow's milk, is sweet and lactic, and pairs well with honey. Aged gouda, Roquefort, and Rogue River Blue are also great options. When serving cheese after dinner, it is important to remember that it should be served at room temperature.
The ideal room temperature for cheese is 68 to 72 degrees Fahrenheit. Softer cheeses, such as Brie, may need up to an hour or more to reach this temperature, while harder cheeses typically only need 20-30 minutes. It is recommended to remove the cheese from its packaging and let it breathe while it reaches room temperature. Covering it with a clean cloth or inverting a bowl over it can help protect it and keep it from drying out.
Serving cheese at room temperature allows your guests to fully appreciate the flavour and texture of the cheese. It is a simple step that can greatly enhance the dining experience and ensure that your guests get to enjoy the cheese as it was meant to be tasted. So, the next time you plan to serve cheese after dinner, remember to take it out of the fridge ahead of time and let it reach that perfect room temperature.
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Cheese is best cut and eaten with a fork
Whether you're serving cheese before or after dinner varies by country and personal preference. In the US, for example, cheese is usually served with drinks before sitting down for dinner, while in Europe, it is served after the main course and before dessert. In Britain, France, and other destinations, cheese is served as the final course.
If you are serving cheese at the end of a meal, it is best to use a cheese that can be cut and eaten with a fork. Some examples of cheeses that can be served this way are:
- Gouda: This cheese has a sweet and caramelly taste with notes of burnt sugar and sweet, fresh milk. It is best when aged for longer than two years.
- Brie: This cheese is creamy and mild and pairs well with sweeter fruits like berries, figs, and apples.
- Chèvre: This goat cheese is enriched with Jersey cow cream. It is mellow, sweet, and redolent of fermented fruit.
- Manchego: This is the most popular cheese in Spain. It has a superb nutty flavor and the ability to go along with most anything.
- Vacherin Fribourgeois: This Swiss cheese has a subtle flavor.
- European Muenster: This cheese has a creamy, silky, and heady finish.
- Von Trapp Oma: This is a washed-rind raw cow's milk cheese from Vermont. It is mellow, sweet, and reminiscent of fermented fruit.
- Rogue River Blue: This cheese from Oregon is made with raw cow's milk. It is wrapped in grape leaves that have been macerating in pear brandy, giving it a boozy, sweet, and blue flavor.
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Frequently asked questions
There are several cheeses that are commonly served on dessert cheese boards, including goat cheese, ricotta, brie, cheddar, and parm. However, you can also serve sweeter options like super-aged gouda, mountain cheeses, and fresh cheeses, which have notes of caramel, burnt sugar, and sweet, fresh milk.
Fruit, nuts, bread, and wine are all common accompaniments to cheese served after dinner. Chocolate is also an option, though less common.
Some good after-dinner cheeses include Vacherin Fribourgeois, Epoisses, European Muenster, Blue Queen, Brillat Savarin, Aged Gouda, Roquefort, Von Trapp Oma, and Rogue River Blue.
It is best to serve cheese at room temperature, about an hour after removing it from the fridge. You can serve it on a board or plate with a knife and fork, though some people prefer to use just a knife.
