Patrick Oconnell
Cheese is often served at the end of a meal in some cultures, deviating from the usual sweet dessert course. In European dining, the cheese course is typically served after the main course, either before or in place of dessert. For instance, in France, cheese is served after the main course but before dessert, while in the UK, it is served at the end of the meal with a glass of port. Cheese is alkali, which neutralises the acids in the food and drinks consumed, helping to combat acid erosion in the teeth.
| Characteristics | Values |
|---|---|
| Countries where cheese is served at the end of a meal | France, Britain, Europe |
| Countries where cheese is served before a meal | Portugal, Spain, America |
| Accompaniments | Bread, crackers, fruit, nuts, chocolate, after-dinner drink |
| Alkali nature of cheese | Neutralises acids left by food, helps combat acid erosion in teeth |
| Number of cheeses served | Odd numbers like three, five, or seven |
| Presentation | Whole, in a line or circle from mildest to strongest |
| Wine pairings | Red wines, fruity and lighter reds, dry white wines, champagne, dessert wine |
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What You'll Learn
- Cheese is alkali, which neutralises acids in food and drink, helping to combat acid erosion of teeth
- In Europe, cheese is served after the main course, often in lieu of dessert
- In France, cheese is served after the main course but before dessert, with bread
- In the US, cheese is generally served as an appetiser or mixed into the main dish
- In the UK, cheese is served at the end of the meal with a glass of port
Cheese is alkali, which neutralises acids in food and drink, helping to combat acid erosion of teeth
Cheese is alkaline, which neutralises acids in food and drink, helping to combat acid erosion of teeth. This is one of the reasons why cheese is often served at the end of a meal. While it is commonly served as a dessert course in France, in Britain, it is served at the end of the meal with a glass of port. In the United States, people are experimenting with serving cheese after a meal, deviating from the usual sweet dessert. In some countries, cheese is served at the end of a meal along with grapes or some sort of fruit.
Cheese is also served at the beginning of a meal in some cultures. In Portugal and Spain, for instance, it is quite standard to eat cheese before a meal, especially with hard, salty cheeses. In France, cheese is often served before dessert and with bread. In the United States, some people serve cheese as an appetiser, while others serve it as the only course at a party or winery.
A cheese platter typically includes a selection of cheeses, such as aged gouda, fontina, goat cheese, brie, pecorino, and havarti, presented whole and arranged from mildest to strongest. It is often accompanied by fruit, nuts, bread, crackers, honeys, jams, and dried fruits. Red wines pair well with most cheeses, except for those with strong, overpowering flavours, in which case a fruity, lighter red wine or champagne is recommended.
Cheese is a versatile food that can be enjoyed at any time of the day, whether as a breakfast, lunch, or supper item. It is a delightful way to start or end a meal, offering a unique taste experience and contributing to a well-rounded, balanced diet.
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In Europe, cheese is served after the main course, often in lieu of dessert
In Europe, cheese is often served after the main course, sometimes in lieu of dessert. This is a deviation from the usual sweet dessert served in some countries like the United States. In France, for example, cheese is often served after the main course but before dessert, and it is usually accompanied by bread instead of crackers. The French take their cheese seriously, and it is often presented whole and in odd numbers like three, five, or seven.
In European dining, the cheese course is typically served after the main course. This tradition may have arisen because cheese, being alkali, neutralises the acids left by the food we have consumed. Thus, eating cheese after a meal can help combat acid erosion in the teeth.
In Britain, cheese is also served at the end of the meal, often with a glass of port. In Lancashire, a lump of cheese is traditionally served with apple pie. In other parts of the UK, cheese is sometimes incorporated into the pastry of sweet dishes.
While cheese is often served after the main course in Europe, there are exceptions. In Portugal and Spain, for example, it is quite standard to eat cheese at the start of a meal, especially with hard, salty cheeses.
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In France, cheese is served after the main course but before dessert, with bread
In France, cheese is often served after the main course but before dessert, and with bread instead of crackers. This tradition is not limited to France, as it is also common in other countries like Britain, where cheese is served at the end of a meal with a glass of port. In Portugal and Spain, it is standard to have cheese at the beginning of a meal, especially with hard and salty cheeses.
There are various ways to serve cheese as part of a meal. Some people serve it as an appetizer or as an after-dinner snack. Others include it in a charcuterie board for gatherings that do not include a sit-down meal. Cheese can also be served as a third meal, not a course, or as a dessert, accompanied by fruits, nuts, bread, honeys, jams, chocolate, and after-dinner drinks.
Cheese is a versatile food that can be enjoyed at any time of the day, as some people enjoy it for breakfast, lunch, or supper. It can be served in odd numbers, such as three, five, or seven, and presented whole, with the mildest to the strongest cheese in a line or circle. Red wines pair well with most cheeses, except those with strong, overpowering flavours, which go better with fruity, lighter reds or dry white wines. Champagne is another option.
Cheese is a beloved food for many, and its inclusion in a meal, whether at the beginning, during, or end, is a delightful treat for cheese enthusiasts.
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In the US, cheese is generally served as an appetiser or mixed into the main dish
In European dining, the cheese course is served after the main course. In France, for example, cheese is often served after the main course but before dessert and with bread. A meal without cheese is likened to "a beautiful woman with only one eye". In the UK, salad is generally eaten with the main course, but in the US, it is eaten as a starter, similar to how cheese is served.
Cheese is alkali, which neutralises the acids left by food and drinks such as Pepsi, cakes, and biscuits. Eating cheese after these foods can help prevent acid erosion in the teeth. However, in the US, the emphasis is not on serving cheese as a separate course but rather as part of a charcuterie board or mixed into the main dish.
American cheese, a heavily processed food, was invented in Switzerland to reduce cheese waste. In 1916, Canadian-American entrepreneur James Kraft perfected and patented the technique in the US. Raw-milk cheeses, on the other hand, must be aged a minimum of 60 days to be sold in the US.
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In the UK, cheese is served at the end of the meal with a glass of port
In the UK, it is customary to serve cheese at the end of a meal, often accompanied by a glass of port. This tradition is not unique to the UK, with other countries such as France also partaking in the custom of ending a meal with cheese. However, the British are said to have a wider variety of cheeses than the French, with 350 more different varieties.
Cheese is often served as a final course in restaurants, alongside dessert selections. It is typically paired with bread, fruit, nuts, and sometimes chocolate. In Britain, it is common to serve a wedge of cheese after pudding or dessert. One source suggests that a lump of cheese is traditionally served with apple pie in Lancashire, and this tradition has carried over to other parts of the UK.
Port, a fortified wine named after its place of origin, Oporto in Portugal, is a popular drink choice to accompany cheese. The Methuen Treaties of 1703, which brought Portugal into the Grand Alliance during the War of the Spanish Succession, contributed to the accessibility of Portuguese wines in England. Port is a heavy, sweet wine that pairs well with certain cheeses.
The pairing of port and cheese is a well-loved tradition, especially during the festive season. The complexity and diversity of port wines and cheeses allow for a wide range of flavour combinations. For example, aged pecorino, aged Cheddar, Lincolnshire Poacher, and intense blue cheeses like Stilton or Roquefort go well with the deep, juicy fruit and balsamic notes of Vintage Port. Softer, creamier cheeses like Brie, Camembert, and young Chrotin are complemented by a young White Port.
In conclusion, the UK's tradition of serving cheese at the end of a meal with a glass of port is a delightful way to conclude a special meal. It offers a range of flavour combinations and is a comforting ritual, especially during the festive season.
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Frequently asked questions
Cheese is often served at the end of a meal as a dessert course, especially in European dining.
No, it depends on the country. For example, in Portugal and Spain, it is customary to serve cheese at the start of a meal, especially with hard, salty cheeses. In the US, cheese is often served as an appetizer or while socialising before a meal.
The French, who are known for their cheese-making since the Middle Ages, serve cheese after the main course but before dessert, with bread instead of crackers. The cheese should be served whole and in odd numbers, such as three, five or seven, ranging from mildest to strongest in flavour.
Popular cheeses to serve at the end of a meal include aged Gouda, fontina, goat cheese, Brie, pecorino and Havarti.
Fruit, nuts, bread, chocolate, and an after-dinner drink can complement the cheese served at the end of a meal. Red wines pair well with most cheeses, unless the cheese has a strong, overpowering flavour, in which case a fruity, lighter red wine is preferable.
