Patrick Oconnell
Cheese is a beloved food around the world, and it is served at different times depending on the region and culture. In the United States, for example, cheese is typically served with drinks before dinner. However, in Europe, and specifically in France, cheese is often served after the main course and before dessert. The French take their cheese very seriously, and it is commonly served with bread, fruit, nuts, and wine. In other parts of Europe, such as England, cheese may be served after the main course and dessert, especially in more formal settings. Outside of these regions, cheese is also served in various ways, such as part of a charcuterie board or as an appetizer.
| Characteristics | Values |
|---|---|
| Countries where cheese is served for lunch | France, Italy, England, the United States |
| Cheese serving customs | Served before, during, and after meals; as an appetizer, as a meal, or as dessert; with bread, crackers, fruits, nuts, wine, or chocolate |
| Cheese types | Goat, sheep, cow, brie, camembert, gouda, manchego, roquefort, limburger, st Andre, pecorino, havarti, fontina, gruyere, blue cheese, herbed soft cheese |
| Cheese serving tips | Bring cheese to room temperature; cut on an angle; provide a separate knife for each cheese; serve with complementary crackers or bread; accompany with fruits, nuts, and/or chocolate |
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What You'll Learn
- Cheese in the US is often served with drinks before a meal
- In France, Italy and England, cheese is served after the main course
- Cheese is served with bread, crackers, fruit, nuts, chocolate and wine
- Cheese is served sliced, on a plate, with utensils
- A cheese course is served after the entree and before dessert
Cheese in the US is often served with drinks before a meal
In the United States, cheese is often served with drinks before a meal. This custom is rarely seen outside of the US, except in Italy, where a large wheel of Parmigiano Reggiano is served during an aperitivo.
When serving cheese, it is best to bring the cheese to room temperature, as cold cheese straight from the refrigerator does not do justice to its flavour. The "nose" or end of the cheese should not be cut off, as this is where most of the flavour and texture lie. Hard and semi-soft cheeses are best cut at an angle. Each cheese should have its own knife to prevent flavour crossover.
A variety of cheeses should be selected, from mild to strong and soft to hard. A good selection is two to five cheeses, served on two different cheese boards that can circulate around the table. Different crackers and breads should also be offered, with two to three options. More adventurous eaters may enjoy rich Roquefort or Limburger, while milder options include Brie, Camembert, and Manchego.
Cheese is also commonly served after a meal as a dessert, particularly in France, where the saying goes, "sweet follows salty". This is often accompanied by an after-dinner drink such as port wine, which pairs well with the salty cheeses.
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In France, Italy and England, cheese is served after the main course
In France, Italy and England, cheese is typically served after the main course, either before or instead of dessert. In France, the saying goes "sweet follows salty", and cheese is served with bread, fruit, nuts, and sometimes chocolate. The French also pair their cheese with wine, often a sweet port or Champagne. The cheese is usually sliced and served with utensils on a plate, though some people prefer to use just a knife. It is also customary to serve an odd number of cheeses, such as three, five or seven, ranging from mild to strong and soft to hard. In Italy, a large wheel of Parmigiano Reggiano is served during an aperitivo, where guests can cut off chunks of cheese. In England, cheese is served after the main course and dessert, with a good after-dinner drink like port wine.
When serving cheese, it is important to bring the cheese to room temperature to allow the flavours to develop. Each cheese should have its own knife to prevent flavour crossover. It is also preferable to serve the cheese whole, as the "nose" or end of the cheese contains most of the flavour and texture. A cheese course is different from a cheese plate or board, as it is served as part of a meal and is typically followed by dessert. A cheese board, on the other hand, can be served as the only course at a party or winery.
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Cheese is served with bread, crackers, fruit, nuts, chocolate and wine
Cheese is a versatile food that can be enjoyed at any time of the day. In the United States, cheese is often served with drinks before dinner, whereas in Europe, it is typically served after the main course, followed by dessert. However, cheese is also commonly served for lunch, accompanied by a variety of side dishes and drinks.
Cheese is often served with bread, crackers, fruit, nuts, chocolate, and wine. A charcuterie board, which originated in France, typically includes a selection of cured meats, pâtés, cheeses, crackers, or bread. The term "charcuterie board" is specifically used when the board primarily consists of cheese, fruit, and a small amount of meat, as opposed to a "cheese board". Charcuterie boards may also include fresh or dried fruits, olives, nuts, chocolates, and a variety of spreads such as honey or fruit preserves.
When serving cheese, it is recommended to bring it to room temperature to enhance its flavour and texture. It is also suggested to select a variety of cheeses, ranging from mild to strong and soft to hard, to cater to different tastes. To add texture and flavour to the cheese, different types of crackers can be paired with it. For example, multigrain crackers complement aged cheeses like cheddar or Gouda, while rye crisps pair well with stronger cheeses like blue cheese or smoked Gouda. Herbed crackers, such as rosemary or thyme, are ideal for soft cheeses like Camembert or goat cheese.
In addition to crackers, fruit can also be paired with cheese to balance the flavours and textures. Fresh or dried fruits, such as grapes, apricots, dates, cranberries, or chutneys, can be added to a cheese platter. Nuts, such as walnuts, pecans, or almonds, provide a crunchy texture and can be added directly to the board or served on the side.
Chocolate and wine are also commonly paired with cheese. Dark chocolate chunks can be added to a cheese plate, while wines such as Zinfandel, primitive, or other southern Italian reds complement the cheese well.
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Cheese is served sliced, on a plate, with utensils
Cheese is a versatile food that can be enjoyed at any time of the day. In some countries, cheese is commonly served as a part of a lunch course, and the way it is served may vary depending on the culture and customs of the region.
In France, for example, cheese is often regarded as a serious part of the dining experience and is typically served after the main course but before dessert, sometimes with bread instead of crackers. French tradition dictates that cheese should be served in odd numbers, such as three, five, or seven, and presented whole, with the mildest cheeses coming first, followed by stronger-tasting varieties.
In the United States, cheese is usually served with drinks before sitting down for dinner. However, outside of the US, it is uncommon to serve cheese before dinner, except in Italy, where a large wheel of Parmigiano Reggiano may be offered during an aperitivo.
When serving cheese sliced on a plate with utensils, it is essential to bring the cheese to room temperature to enhance its flavour and texture. Each cheese should have its own knife to prevent flavour crossover. It is also important to consider the type of cheese and its texture when slicing. Hard and semi-soft cheeses, for instance, are best cut at an angle to expose the "nose" or end of the cheese, which contains the most flavour and texture.
To elevate the cheese course, it is recommended to serve a selection of crackers, breads, fruits, nuts, and perhaps even a little chocolate on the side. A good after-dinner drink, such as port wine, is also a classic pairing with cheese, especially when served in place of a sweet dessert.
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A cheese course is served after the entree and before dessert
Cheese is a versatile ingredient that can be enjoyed at any time of the day, whether it's breakfast, lunch, or supper. While cheese is often served as an appetizer or snack, in some countries, it is customary to include a cheese course as part of a formal meal. This cheese course is served after the main course or entree and before dessert.
The French, for example, are known for their love of cheese and often include a cheese course in their meals. This course is meant to be savoured and enjoyed on its own, after the main course, and before dessert. It is often accompanied by wine, specifically a sweet, bold port, and sometimes bread. The French tradition dictates that cheese should be served in odd numbers, such as three, five, or seven, and presented whole, with the mildest cheeses coming first, followed by stronger varieties.
In the United States, cheese is usually served with drinks before dinner, whereas in Europe, including France and England, cheese is served after the main course and before dessert. This sequence allows for the enjoyment of a post-dinner drink, such as port wine, which pairs well with the cheese and extends the drinking experience beyond dessert.
When preparing a cheese course, it is essential to bring the cheeses to room temperature to enhance their flavour and texture. A variety of cheeses, ranging from mild to strong and soft to hard, should be offered, such as brie, camembert, gruyere, gouda, fontina, goat cheese, pecorino, and Havarti. Each cheese should have its own knife to prevent flavour crossover. The cheese course is typically served with individual plates and utensils, including a knife and fork, for each guest.
The cheese course can be accompanied by various accoutrements, such as fruits like grapes, dried apricots, and dates, as well as nuts, crackers, or bread. These additions provide a textural contrast and balance the flavours of the cheese. However, the emphasis should remain on the cheese itself, prioritising quality over quantity.
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Frequently asked questions
Cheese is commonly served for lunch in many parts of the world, including Europe, the United States, and Italy. In France, a cheese course is often served as part of a long meal.
A cheese course typically includes a selection of cheeses, ranging from mild to strong and soft to hard. It is usually served after the main course and can be accompanied by bread, fruits, nuts, and wine.
It is recommended to select an array of cheeses with different flavours and textures. A mix of soft and hard cheeses is ideal, such as Brie, Camembert, Gruyere, or Blue Cheese.
It is best to bring the cheeses to room temperature before serving. Each cheese should have its own knife to prevent flavour crossover. It is also important to provide a plate and utensils for each guest, as the cheese course is typically not meant to be eaten with hands.
While cheese is commonly served after the main course, it can also be served before or as an appetizer. In the United States, cheese is often served with drinks before dinner, and in Italy, a large wheel of Parmigiano Reggiano may be offered during an aperitivo.
