Bushra Griffith
The French take their cheese seriously, and for good reason—there are over 400 varieties of French cheese. The French cheese course is a beloved part of French cuisine, and is usually served after the main course and before dessert. The cheese is typically presented whole, with guests cutting and serving themselves. It is accompanied by bread, and the wine from the main course is continued. The cheese course is a wonderful way to bring a variety of flavours to the table, and is a sophisticated addition to any meal.
| Characteristics | Values |
|---|---|
| When is the cheese course served? | After the main course and before dessert |
| How is the cheese served? | Whole or in large chunks for guests to cut themselves |
| What is the serving temperature? | Room temperature |
| What is served with the cheese course? | Bread, fruit, nuts, or preserves |
| What is the correct way to eat cheese with bread? | Cheese is eaten with the hands and not placed on the bread |
| Where is the bread placed? | Directly on the table next to the plate |
| What wine is served with the cheese course? | The wine served with the main course or a dessert wine |
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What You'll Learn
The cheese course is served after the main course
The French take their cheese seriously, and it is an important part of their culture. The cheese course is a wonderful way to bring a lot of varied flavours to the table. In France, the cheese course is served after the main course and before dessert. It can be served as dessert as well.
When serving the cheese course, it is important to remember that the cheese should be at room temperature. Take it out of the refrigerator a few hours before serving to allow the flavours to develop fully. Cheese is usually presented whole or in big chunks, and guests can cut it themselves. Each cheese shape has a proper cutting method. For example, round cheeses should be cut in thin wedges from the centre outward, so that each piece has both the centre and the rind.
Bread is essential when serving cheese. A simple baguette is perfect. Some hosts may include fruit, nuts, or preserves to complement the cheeses. In France, cheese is eaten with bread most of the time. The bread is torn into smaller pieces and enjoyed with the cheese. The bread is placed directly on the table next to the plate, not on the plate with the cheese.
The wine served with the main course is usually continued through the cheese course. If you are opening a new bottle, a Riesling or a cru Beaujolais are good choices.
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It can be served before or as dessert
The French cheese course is a delightful way to bring a variety of fascinating flavours to the table. It is a very important part of French culture, with over 400 different kinds of cheeses made in France. The cheese course always comes after the main course and can be served before dessert or as dessert.
When serving the cheese course, it is customary to either pre-slice the cheeses or present them whole for guests to cut themselves. It is important to serve cheese at room temperature, so remember to remove it from the refrigerator a few hours before serving to allow the flavours to develop fully. Bread is considered essential when serving cheese, and a simple baguette is perfect for this purpose. Some hosts may also include fruit, nuts, or preserves to complement the cheeses.
In terms of presentation, a French cook would typically place the cheese tray in the middle of the table and let everyone serve themselves. If a salad is served with the cheese course, it may be plated for each guest individually. The wine served with the main course is often continued through the cheese course. However, if opening a new bottle, a Riesling or a cru Beaujolais are excellent choices to pair with the cheese.
When it comes to the order of eating the cheeses, French cheese etiquette suggests starting with the mildest and progressing to the strongest. This is because the stronger cheeses can overpower your taste buds, preventing you from fully appreciating the more subtle flavours of the milder cheeses.
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Wine served with the main course is continued through the cheese course
The French take their cheese very seriously, and the cheese course is a wonderful way to bring a lot of fascinating, varied flavours to the table. The cheese course always comes after the main course, and it can be served before dessert or as dessert. In France, the wine you enjoy with your cheese course is most often the wine you've been drinking with your main course. You simply finish the bottle on the table.
The French cheese course is a delightful way to explore a range of interesting flavours and textures. It is a course that celebrates the diversity of cheeses produced in France, of which there are over 400 varieties. The cheese course is typically served after the main course, either as a prelude to dessert or as a substitute for it. This course is an opportunity for guests to indulge in a selection of cheeses, often presented whole or in large chunks, allowing them to cut and savour according to their preferences.
When it comes to wine pairing, the French often continue with the same wine they enjoyed during the main course. This practice ensures a seamless progression of flavours and enhances the overall dining experience. However, if one wishes to open a new bottle, there are alternative wine options to consider. A Riesling, for instance, offers a bright and tangy contrast to the richness of cheeses. For those who prefer red wine, a cru Beaujolais, a lighter-style fruity red, pairs beautifully with cheese.
The French cheese course is not just about the cheese itself but also the ritual and etiquette that accompany it. The cheese is served at room temperature, allowing the flavours to develop fully. It is accompanied by bread, typically a baguette, with fruit, nuts, or preserves as optional complements. The cheese is cut according to its shape, respecting the French tradition of ensuring that each guest receives a fair share of the centre, considered the best part.
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Cheese is served whole or in big chunks
The French cheese course is a delightful way to introduce a variety of intriguing flavours to the table. The cheese course is usually served after the main course, either before or as dessert. The cheese is typically served at room temperature, and bread is considered essential. A simple baguette is a perfect choice to accompany the cheese. Some hosts may also offer fruits, nuts, or preserves to complement the cheeses.
When serving cheese as part of a cheese course, it is best to bring it to room temperature to enhance its flavour and texture. While pre-sliced cheeses are acceptable, the French typically present the cheese whole or in large chunks, allowing guests to cut and help themselves. A French cook is likely to place the cheese tray in the middle of the table for guests to help themselves as much and as often as they like.
If serving a salad with the cheese course, a French cook might plate the salad for everyone first. The wine served with the main course is usually continued through the cheese course. However, if opening a new bottle, a Riesling or a cru Beaujolais are good choices to accompany the cheese.
Cheese is an ancient food whose origins predate recorded history, and the French cheese course is a wonderful way to celebrate the rich history and varied flavours of cheese. The simple presentation of the cheese course in French homes allows the fascinating contrasts of different cheeses to shine through.
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Bread is essential
In France, bread is considered an essential accompaniment to the cheese course. A simple baguette is the perfect choice. It is important to remember that bread is not the main event; it is a sideshow to the cheese. Diners should tear their bread into small pieces to enjoy with the cheese.
Bread is the traditional accompaniment to cheese in France, and it is considered unusual to eat cheese with crackers or giant chunks of bread. In fact, it is considered proper etiquette to place the bread directly on the table next to your plate, rather than on the plate with the cheese. This rule applies whether you are eating in a home or a restaurant.
When eating cheese and bread at a table, it is customary to use a knife to spread the cheese onto the bread, rather than using your hands. It is also important to note that each cheese shape has a proper cutting method. For example, round cheeses should be cut into thin wedges from the centre outward, like slicing a cake, so that each piece has both the centre and the rind.
The cheese course is a beloved part of French culture, and bread plays a crucial role in this tradition. By following these guidelines, one can navigate the cheese course gracefully and enjoy the unique flavours that French cheese has to offer.
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Frequently asked questions
The cheese course is served after the main course and before dessert. It is meant to encourage guests to stay around the table a bit longer and is often paired with another bottle of wine.
Bread is essential. A simple baguette or rustic country boule is perfect. Some hosts may include fruits, nuts, crackers, or preserves to complement the cheeses.
Each cheese shape has a proper cutting method. Round cheeses should be cut in thin wedges from the centre outward, like slicing a cake. Soft cheeses are cut with a butter knife or served with a spoon if very runny. Hard cheeses are cut with a paring or slicing knife.
