Frederic Melton
The placement of the cheese course in a meal varies across different cultures. In England, cheese is typically served after the main course and dessert, especially in more formal settings. This order of courses is said to pair well with an after-dinner drink, such as port wine. However, some English people have adopted the French custom of serving cheese before dessert, although this is not how it would be done in very formal settings. In France, the cheese course is served after the main course and before dessert, and it is considered an important element of the meal.
| Characteristics | Values |
|---|---|
| Number of cheeses | 2-5 |
| Temperature | Room temperature |
| Accompaniments | Bread, fruit, nuts |
| Serving order | After the main course and dessert |
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What You'll Learn
In England, cheese is served after dessert
In England, cheese is traditionally served after dessert, unlike in France where it is served before. This tradition is upheld in posh English settings, where cheese is served after the main course and dessert, accompanied by a good after-dinner drink such as port wine. Serving cheese after dessert allows the complex flavours of the cheese to be appreciated without overwhelming the palate at the start of the meal.
When preparing a cheese course, it is customary to select an odd number of cheeses, typically ranging from three to five different varieties. A mix of textures and flavours is ideal, including at least one soft cheese and one hard cheese. It is also important to serve cheese at room temperature to fully enjoy its flavour and texture. Removing the cheese from the refrigerator a few hours before serving allows the flavours to develop fully.
The presentation of the cheese course is just as important as the taste. Cheese can be pre-sliced or presented whole for guests to cut themselves, using the appropriate cheese knife. It is recommended to begin with the mildest cheese and progress to the strongest flavoured cheese, finishing with blue cheeses. 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.
Accompaniments such as bread, fruit, nuts, or preserves are often served with the cheese course. Bread is considered essential, with a simple baguette or rustic country boule being perfect choices. The cheese platter is traditionally passed around for guests to help themselves, encouraging them to stay around the table a bit longer and creating the perfect excuse for another bottle of wine.
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In France, cheese is served after the main course and before dessert
In France, cheese is typically served after the main course and before dessert. This tradition is born out of the French reverence for cheese, with hundreds of varieties to choose from. Each region of France has its own speciality cheeses, with some bearing the AOC (Appellation d’Origine Contrôlée) or AOP (Appellation d’Origine Protégée) designation, which identifies the region or village of origin and traditional methods of production.
The cheese course is a welcome interlude between the main course and dessert, allowing diners to savour the complex flavours of cheese without overwhelming their palates at the start of the meal. It is also a wonderful way to encourage guests to linger at the table a little longer and is the perfect excuse for another bottle of wine.
When preparing the cheese course, it is customary to select an odd number of cheeses, usually five, seven, or nine, depending on the number of guests. It is also important to offer a mix of textures and flavours, such as a combination of soft and hard cheeses. Three to five cheeses are typically sufficient, providing variety without overwhelming guests. In terms of presentation, cheese can be pre-sliced or presented whole for guests to cut themselves, with each cheese having its own knife to prevent the crossover of flavours.
Cheese should always be served at room temperature to properly enjoy its flavour and texture. It is recommended to remove it from the refrigerator a few hours before serving to allow the flavours to develop fully. The cheese course is often accompanied by bread, fruit, nuts, or preserves to complement the cheeses. In France, a rustic country boule is commonly served with the cheese course, along with some fresh fruit.
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The cheese course is about presentation and taste
In England, the cheese course is often served at the end of the meal, along with dessert. However, in more formal settings, the cheese course is served after the main course and before dessert, similar to French dining customs.
When preparing the cheese course, it is essential to consider both presentation and taste. A beautifully presented cheese course can greatly enhance the dining experience. It is recommended to serve odd numbers of cheeses, typically between three and nine, depending on the number of guests. Serving a mix of textures and flavours is also important, including at least one soft cheese and one hard cheese.
Cheeses can be pre-sliced or presented whole for guests to cut themselves. Each cheese should have its own knife to prevent flavour crossover. When cutting cheese, it is important to preserve the "nose" or end of the cheese, where most of the flavour and texture lie. Hard and semi-soft cheeses are best cut at an angle so that each guest can enjoy the full complexity of flavours and textures.
In terms of temperature, cheese should always be served at room temperature to allow the flavours to develop fully. It is best to remove the cheese from the refrigerator a few hours before serving.
Accompaniments are also key to a successful cheese course. Bread is considered essential, with a simple baguette or rustic country boule being perfect choices. Fresh fruit, such as grapes, dried apricots, dates, or cranberries, can also complement the cheeses. Nuts, such as walnuts, pecans, or almonds, add a nice crunch.
When tasting the cheeses, it is recommended to start with the mildest and progress to the strongest flavours. This usually means beginning with fresh and soft cheeses, moving on to aged and hard varieties, and finishing with blue cheeses.
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Serve 2-5 cheeses on 2 different boards
In England, cheese is typically served after the main course and dessert, especially in more formal settings. However, some English people have adopted the French custom of serving cheese before dessert.
When serving 2-5 cheeses on 2 different boards, here are some tips to consider:
Selecting the Cheeses
Choose a variety of cheeses with different flavours and textures. This could include a mix of soft, semi-soft, firm, and hard cheeses. If you're serving adventurous eaters, you might select stronger cheeses like a rich Roquefort or a Limburger. For a milder option that will still please the crowd, go for Brie, Camembert, St Andre, Manchego, or a good-quality goat cheese. You could also pick a theme for your cheeses, such as "goat's milk" or "Alpine-style".
Amount of Cheese
For a cheese plate appetizer, plan for 2-3 oz. of cheese per person. If you're serving a lot of accompaniments, your guests will likely eat less cheese. For a cheese plate as the main dish, plan for 4-5 oz. of cheese per person. If you're serving a large group, you may want to cut the cheeses into slices ahead of time to make it easier for your guests to serve themselves.
Accompaniments
Bread is essential when serving cheese. A simple baguette or a variety of crackers can complement your cheese selection. Consider adding some fruits like apples, pears, grapes, or dried fruits like apricots, dates, or cranberries. The sweetness of fruit balances the texture and flavours of the cheese. You can also include nuts such as walnuts, pecans, or almonds for a crunchy texture.
Presentation
Use a large, flat board that is big enough to fit everything comfortably. You can use a plain cutting board, a circular wooden cutting board, or a simple serving platter. If using two boards, ensure they are placed comfortably on the table for your guests to access. You can pre-slice the cheeses or present them whole for guests to cut themselves. Always serve cheese at room temperature to allow the flavours to develop fully.
Tasting Order
Encourage your guests to taste the cheeses from mildest to strongest. This usually means starting with fresh and soft cheeses, progressing to aged and hard varieties, and finishing with blue cheeses.
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Cheese should be brought to room temperature before serving
In England, cheese is traditionally served after the main course and dessert, especially in more formal settings. However, some people have adopted the French custom of serving cheese before dessert.
Regardless of when you serve cheese, it should always be brought to room temperature before serving. Cheese straight from the refrigerator is often less flavourful and lacks the rich texture of cheese brought to room temperature. Removing cheese from the refrigerator at least an hour before serving allows the flavours to develop fully.
When serving a cheese course, it is customary to provide a variety of cheeses with different textures and flavours. A mix of soft and hard cheeses is ideal, with around three to five options being sufficient. Each cheese should have its own knife to prevent the flavours from mixing.
The cheese can be pre-sliced or presented whole for guests to cut themselves. It is best to cut hard and semi-soft cheeses on an angle so that each guest can enjoy the "nose" or end of the cheese, which has the richest flavour and texture.
Cheese is often served with bread, crackers, fruits, nuts, or preserves to complement the flavours. Each cheese shape has a proper cutting method; for example, round cheeses should be cut into thin wedges from the centre outward, like a cake.
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Frequently asked questions
In England, the cheese course is typically served after the main course and dessert. However, some choose to follow French etiquette and serve cheese before dessert.
It is recommended to serve cheese at room temperature to appreciate its full flavour and texture. Three to five cheeses are usually sufficient, offering a mix of textures and flavours, such as soft, hard, mild, and strong varieties. Bread, crackers, fruit, and nuts are popular accompaniments to a cheese course.
Serving cheese before dessert is said to encourage guests to remain at the table longer and provides an excuse for another bottle of wine.
