Frederic Melton
The cheese course is a beloved part of French dining culture, but opinions vary on when to serve it. In France, it is typically served after the main course and before dessert. This allows diners to appreciate the cheese's complex flavours without overwhelming their palates at the start of the meal. In the United States, however, cheese is often served with drinks before dinner. In Italy, a large wheel of Parmigiano Reggiano may be offered during an aperitivo. When serving a cheese course, it is essential to bring the cheese to room temperature to allow flavours to develop fully. Bread, fruit, nuts, and preserves are also commonly served alongside the cheeses.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | 2-3 |
| Type of cheese | Cow's milk, sheep's milk, goat's milk |
| Serving utensils | Knife, fork, spoon |
| Accompaniments | Bread, salad, wine |
| Timing | After the main course, before dessert |
| Portion size | Slices as thick as a pinkie finger |
| Number of servings | One |
| Sequence | From weakest to strongest flavour |
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What You'll Learn
The French way
The French are known for their love of cheese, with 96% of French people eating cheese and 47% eating it daily. A meal in France is often incomplete without a cheese course, which is typically served after the main course and before or instead of dessert.
When it comes to the French way of serving a cheese course, there are a few key things to keep in mind. Firstly, the cheese course is meant to be a social and leisurely affair, encouraging guests to linger at the table and enjoy good conversation over delicious cheese. It is considered impolite to serve cheese before a meal, as it may fill up your guests and deter them from enjoying the rest of the meal.
The French typically serve an assortment of cheeses, usually three, with different types of milk and flavours. It is customary to start with a mild cheese and gradually move towards stronger flavours. Common choices include cow's milk cheeses such as Brie de Melun, Brie de Meaux, or Colombier Fermier; sheep's milk cheeses like Ossau-Iraty or Tomme de Brebis; and goat's milk cheeses such as Couronne Marguerite or a soft-ripened goat cheese.
The cheese is often presented on a wooden or marble cheeseboard, with each cheese having its own separate knife. It is essential to ensure that the cheeses are removed from the fridge 30 minutes before serving. The French typically serve cheese with bread, preferably a crunchy French baguette or artisanal breads like Tuscan Boules, sourdough, or country bread. Some sweet accompaniments are also offered, such as fresh fruits, nuts, crackers, honey, or fruit preserves.
When arranging the cheeses on the board, it is important to consider the original shape of the cheese when slicing. For example, if serving a small round of goat cheese, cut a small wedge from the round, ensuring that each guest is served a similar proportion of cheese and rind. If the cheese is already a wedge, slice a thin whole slice from the side rather than cutting off the tip.
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Before dessert
There are differing opinions on when to serve a cheese course. In the United States, it is customary to serve cheese with drinks before sitting down for dinner. However, outside of the US, cheese is rarely served before the main course, except in Italy, where a large wheel of Parmigiano Reggiano may be offered during an aperitivo.
In France, the cheese course is typically served after the main course and before dessert. This practice is known as "sucré must follow salé", meaning that something sweet should follow something salty. Serving the cheese course before dessert allows the fat molecules in the cheese to warm up and develop more flavour. It is also a good way to ensure guests do not fill up on rich, heavy foods before the main course.
When serving a cheese course before dessert, it is important to bring the cheese to room temperature to ensure optimal flavour. Each cheese should be served with its own knife to prevent flavour crossover. It is recommended to serve a variety of mild to strong and soft to hard cheeses. To balance the richness of the cheese, the French often serve it with a small salad. If no dessert is to follow, the cheese course may be accompanied by honey, preserves, or fresh or dried fruit. Nuts are also a nice addition to a cheese board.
In England, the cheese course is traditionally served after dessert, alongside a glass of port or other after-dinner drink. This practice is also observed in restaurants, where cheese is typically offered as an alternative to dessert. Serving the cheese course after dessert allows the meal to end on a sweet note and prevents a heavy cheese taste lingering in the mouth.
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With wine
A cheese course is typically served as part of a long, delicious meal in France, often accompanied by wine. While the United States serves cheese with drinks before dinner, outside of the US, it is rarely served before the main course, except in Italy, where a large wheel of Parmigiano Reggiano may be offered during an aperitivo. In Europe, cheese is served after the main course, followed by dessert. However, in England, the cheese course is served after the main course and before dessert.
When serving a cheese course with wine, it is essential to ensure that the cheese is at room temperature to allow for a richer flavour. Each guest should have their own plate, knife, and fork. The cheese should be cut in a way that gives each diner a representative portion, considering the different textures and flavours of the centre and the rind. For example, a whole, round cheese should be cut into triangular wedges extending from the centre to the edge. Each cheese should have its own knife to prevent flavour crossover.
The French typically pair the cheese course with the wine served during the main course. However, if opening a new bottle, a Riesling is a good choice for its brightness and tang, offering a nice contrast to the richness of the cheeses. A cru Beaujolais, a lighter-style fruity red, is another wine that pairs well with cheese. A few sips of strong, sweet port wine per person can also complement the cheese course.
When selecting cheeses, it is recommended to offer at least one soft and one hard cheese. Brie or Camembert are popular choices for soft cheeses due to their mild and creamy texture. For hard cheese, Gruyere is a favourite for its nutty flavour. In addition to these, a blue or herbed soft cheese can be served. For a more elaborate presentation, a large cheese platter can be brought to the table, and the cheeses can be cut and served tableside. This allows guests to taste a variety of cheeses and creates a unique and interactive dining experience.
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How to cut it
When it comes to cutting cheese, there are a few techniques to ensure you get the perfect slice every time. Here is a step-by-step guide:
For soft cheeses, like brie or camembert, always use a knife with a thin, flexible blade. Start by holding the knife perpendicular to the cheese and gently press the blade into the center of the cheese. Then, using a slight back-and-forth motion, slowly cut through the cheese, maintaining an even pressure. Lift the knife out once you've reached the rind, and you should have a perfect slice. Remember to wipe the blade clean after each cut to avoid dragging bits of cheese through the next slice.
Hard cheeses, such as cheddar or Gruyère, require a different approach. Use a sharp, sturdy knife with a straight edge. Begin by holding the knife at a slight angle to the cheese, with the tip of the blade touching the edge of the cheese. Apply firm, consistent pressure as you push the knife away from you, cutting through the cheese in a smooth, even motion. Turn the block of cheese as needed and continue cutting, creating slices or cubes as desired.
For semi-soft cheeses like blue cheese or Gouda, a thin, flexible blade can be used, but it should be a bit thicker than the one used for soft cheeses. Start by scoring the cheese with the tip of the knife, creating a guide for your slices. Then, using the full blade, gently cut through the cheese, following the scores you've made. This will help ensure even slices and prevent the cheese from crumbling.
When dealing with a very hard cheese, such as Parmesan or Pecorino, a specific type of knife called a 'cheese plane' is often used. This tool has a sharp, thin blade designed to cut through hard cheeses with ease. Simply hold the plane at a slight angle to the cheese and push it forward, allowing the blade to shave off thin, delicate slices. Alternatively, a vegetable peeler can also be used for hard cheeses to create thin, even slices or shavings.
Finally, for crumbly cheeses like feta or Cotija, a sharp, thin knife is ideal. Cut the cheese into slices, and then gently break the slices into smaller pieces with your fingers. This method helps to maintain the shape and structure of the cheese, while still allowing for a neat presentation.
With these cutting techniques, you'll be able to serve a beautifully presented cheese course that your guests will surely enjoy! Remember to practice each cut beforehand to ensure confidence and precision when it matters.
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Cheese etiquette
Cheese is an integral part of French culture, with over 400 varieties of French cheese available. The French way of serving cheese is a wonderful way to bring a lot of fascinating, varied flavours to the table. Here are some tips on the etiquette of serving and consuming cheese:
Timing: In French culture, the cheese course is typically served after the main course and before dessert. It can be served as a standalone course or as a substitute for dessert. However, in some cultures, such as in Portugal and Spain, cheese is served at the start of a meal, often paired with hard, salty cheeses.
Quantity: When serving cheese, it is customary to offer a selection of three different types of cheese, such as a cow's milk cheese, a sheep's milk cheese, and a goat's milk cheese. This provides a nice contrast in flavours and textures. It is also important to consider the quantity served. Guests should generally take no more than two or three morsels of cheese to avoid implying that the host did not serve enough food, especially if dessert is yet to be served.
Cutting and Serving: Knowing how to cut different types of cheese is an important aspect of cheese etiquette. For example, a cylindrical goat's cheese should be cut into coin-shaped rounds, while Brie should be cut with the point intact, rather than down the long side. Cheese is typically served sliced on a plate, accompanied by utensils like a knife and fork. Bread may be offered alongside the cheese, but crackers are generally avoided in French culture.
Wine Pairing: When serving cheese, it is customary to pair it with wine. In French tradition, the wine served with the cheese course is often the same wine that was served with the main course. If opening a new bottle, lighter wines like Riesling or cru Beaujolais are good choices to complement the richness of the cheeses.
Eating Order: When consuming multiple cheeses, it is customary to start with the mildest cheese and progress to the strongest flavour. This allows the palate to experience the full range of flavours without being overwhelmed.
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Frequently asked questions
The cheese course is typically served after the main course and before dessert.
Yes, the cheese course holds a revered position in French dining culture. It is usually served after the main course and can be served as dessert or before dessert.
You can serve the cheese on a platter or individual plates. It is recommended to serve cheese at room temperature with bread, fruits, nuts, or preserves.
It is recommended to serve between two to five types of cheeses with different textures and flavours.
A strong, sweet port wine is typically served with a cheese course. If you are serving wine with the main course, the same wine is often continued through the cheese course.
