Patrick Oconnell
Cheese has been served on wooden boards for centuries, and the material is still a popular choice today. However, some people argue that cheese should not be served on wood due to its porous nature, which can cause it to absorb flavours and odours, potentially impacting the taste of the cheese. Despite this, some people continue to use wooden boards for their sturdiness and aesthetic appeal.
| Characteristics | Values |
|---|---|
| Cheese serving board options | Wood, slate, glass, resin, marble |
| Pros of wooden boards | Sturdy, come in a variety of sizes, make a good presentation, traditional, can absorb excess moisture from cheese |
| Cons of wooden boards | Porous, prone to absorbing odors, can be hard to clean, can impart unwanted flavors to cheese |
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What You'll Learn
Wooden boards are porous, absorbing flavours and odours
Wooden boards are porous, which means they absorb flavours and odours. This can be a problem when it comes to serving cheese, as you don't want your cheese to take on the taste or smell of whatever was previously chopped on the board. For example, if you've been chopping garlic or onions, your cheese might end up tasting like them.
Similarly, a wooden board will absorb the flavours of strong-tasting cheeses and pass those flavours on to the next thing you chop on it. Even after washing and drying, a wooden board can retain residual aromas that might not be pleasant. This can be a particular issue when serving guests, as you don't want to turn them off with off-putting smells and tastes.
The porosity of wood is also the reason why it's a popular choice for ageing cheese. The wood absorbs excess moisture from the cheese, acting as a reservoir and returning moisture to the cheese when the air is dry. This helps to regulate humidity levels, which is important for proper mould development.
While some people appreciate the unique character that wooden boards impart to cheese, others prefer to use non-porous materials like slate, glass, or resin. These materials are easier to clean and less likely to affect the flavour of the cheese.
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Wood is the traditional option, but slate is now popular
Wood has been the traditional surface for ageing and serving cheese for centuries. The advantages of using wood are its porosity and natural character. The porosity of the wood allows it to act as a moisture reservoir, absorbing excess moisture from the cheese and returning it when needed. Wood is also a suitable place for unique microbes to establish themselves, aiding in the development of surface moulds for many types of cheese.
However, the same porosity that makes wood ideal for ageing cheese can also be a drawback when it comes to serving cheese. Wooden boards can absorb flavours and odours easily, which can affect the taste of the cheese and be unpleasant for those consuming it. This has led to a growing popularity of alternative materials for cheese boards, such as slate.
Slate cheese boards have gained popularity due to their non-porous nature, making them easier to clean and less likely to absorb odours. The dark colour of slate also provides a visually appealing contrast to the cheeses served on it, and some even come with chalk for labelling cheeses directly on the slate. While slate may not have the same traditional appeal as wood, it offers a modern and elegant solution for serving cheese without the risk of unpleasant odours.
In addition to slate, other materials such as glass, resin, and marble are also gaining traction as alternatives to wooden cheese boards. Each material offers unique advantages, such as the ability to place glass boards in the dishwasher or the natural beauty and elegance of marble. Ultimately, while wood may be the traditional option, the increasing popularity of alternative materials like slate provides consumers with a range of choices to suit their specific needs and preferences.
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Wood is sturdy and attractive, but hard to clean
Wood is a popular choice for serving cheese, as it is sturdy and attractive. It comes in a variety of sizes and makes a great presentation for cheese. However, wood is hard to clean due to its porous nature. It absorbs flavours and odours easily, and these smells can linger even after the board has been washed and dried. This can affect the taste of the cheese, and be unpleasant for guests.
Wooden boards have been used for centuries to age and transport cheese. The porosity of the wood allows it to absorb excess moisture from the cheese and regulate humidity. It also provides a surface for unique microbes and moulds to develop, which is important for the ageing process.
However, the same porous nature that makes wood ideal for ageing cheese can also be its downfall when it comes to serving. The wood absorbs the odours of strong-smelling foods, such as garlic and onions, and can transfer these smells and flavours to the cheese. Even after cleaning, residual aromas may remain.
While some people may not mind the cheese funk that lingers on wooden boards, it can be off-putting to guests. Alternative materials such as slate, glass, resin, and marble are easier to clean and less likely to absorb odours, while still providing an attractive presentation for cheese.
To mitigate the issue of odour absorption, some people designate a single wooden board specifically for cheese. Certain types of wood, such as teak, cherry, maple, and walnut, are also less porous and harder, making them better suited for cheese service.
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Pine is used to dry cheese, absorbing excess moisture
Wood has been used as an ageing surface for cheese for centuries. Pine, in particular, is used for drying cheese because it absorbs excess moisture from the cheese. This is due to the porosity of the wood. The wooden boards also act as a moisture reservoir, returning the moisture to the cheese when the humidity is low.
Pine boards are also used because they do not have too many knots or resin spots, which can stain the cheese surface. The boards are usually 3/4" thick and are scaled according to the size and weight of the cheese. The spacing between the shelves is designed to leave space between the rows of cheese and the wall, as air circulation is important.
While pine is commonly used for drying cheese, other types of wood such as ash are also used in combination with pine. The choice of wood for ageing cheese is important as the wood can absorb the flavours and odours of the cheese, which can affect the taste of the cheese.
Some people prefer to use non-porous materials such as slate, glass, or marble for serving cheese as they are easier to clean and less likely to absorb odours. However, wood remains a popular choice for cheese boards due to its sturdiness and aesthetic appeal.
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Wood is used to age cheese, providing unique microbes
Wood has been used to age cheese for centuries. The advantages of using wood are its porosity and its natural character. The porosity of the wood allows it to act as a moisture reservoir, absorbing excess moisture from the cheese and returning it when the humidity is low. This is particularly true of pine, which is often used for drying cheese.
Wood also provides a place for unique microbes to establish themselves, creating the distinctive surface moulds of many types of cheese. These microbes contribute to the flavour and safety of the cheese. For example, some of the coryneforms, harboured in the wood, naturally compete with and fend off the growth of Listeria, which tends to grow in washed rind cheese. Other microbes, such as lactobacilli, are added to cheese to encourage flavour development and the growth of crystals.
Wooden boards are also used to help air circulate beneath the cheese. Some boards have cut grooves across the grain to allow for even more air circulation. However, the porosity of wooden boards can also be a disadvantage, as they can absorb the odours of food and are prone to staining from resin spots and knots in the wood. This can lead to an unpleasant smell or discolouration of the cheese.
To avoid these issues, some cheesemakers opt to use non-porous materials such as slate or glass for their cheese boards. These materials are easier to clean and less likely to absorb odours or stains. However, wood remains a popular choice for ageing cheese due to its ability to regulate moisture and provide a home for beneficial microbes.
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Frequently asked questions
Wood has been used as an aging surface for cheese for centuries. The advantages of using wood are its porosity and natural character. Wood acts as a moisture reservoir, absorbing excess moisture and returning it to the cheese when needed.
Wood is porous and prone to absorbing the odors of whatever is placed on it. These smells can linger, which can be unpleasant.
Some alternatives to wood that are easier to clean include slate, glass, resin, and marble.
Yes, certain types of wood are non-porous and harder, including teak, cherry, maple, and walnut.
