Know your cheeses and what they go with
6 December, 2019
‘No, not a centrepiece with baby cheeses Kim!’
‘I said, a centrepiece with Baby Jesus!’
Want to know more about cheese (aka. ‘choise’) than Kath’s daughter Kim? Well, ‘look at moi’ because we’ve got the lowdown on what cheeses go best with what. Your Christmas grazing board will be the talk of Christmas day with these mouth-watering pairing tips and tricks.
Hard Cheeses
Hard cheeses are bitey, bold and sharp in flavour. Parmigiano-Reggiano is Italy’s Queen of cheeses with its intense and full bodied flavours, it pairs well with champagne, sparkling wine, walnuts and fresh pear slices. Pecorino is made using fresh sheep milk and is slightly milder in taste which works really well with white wines, honey and fresh figs. Tip: Save the hard rinds and add them into stews or bolognese when cooking for a decadent extra layer of flavour!
Semi-Hard Cheeses
Semi-Hard cheeses are usually firm, dense and slightly springy due to the way in which they’re made which consist of compressing curds into a solid form and then draining them of any remaining whey. Ever popular Cheddar is matured anywhere between 2 months to 2 years and the age of the cheese will affect its taste. It’s best paired with dry red wine and roasted nuts. Gruyere is another favourite with its flaky texture and fruity tones with an earthy finish. Pair Gruyere with berries, grapes and fresh pair.
Soft, Creamy Cheeses
‘Sweet dreams are made of cheese, who am I to dis-a-Brie’. Soft cheeses are creamy, delicious and have a pale soft rind of white mould which encases the gooey goodness within. Brie is paired well it fruity red wines as well as sparkling wines and is divine slathered on crusty bread or water crackers with a spread of quince paste to finish.
Blue Mould Cheeses
Don’t be put off by the blue tinge, these slightly stinky cheeses taste way better than they smell! Blue Costello pairs beautifully with red wines, grapes and honey as does Gorgonzola and Danish Blue.
Platter Presentation
Keep it rustic, remove packaging and start plating up your platter. Pretty it up with natural elements to decorate such as small pine cones, small flowers and even twigs and leaves or keep things traditionally festive with adding in a tuft or two of tinsel and some little ornaments. Have the right utensils – cheese knives and the like – think small cutlery for cutting and spreading (big knives and forks are a no no as they’re awkward to serve such delicate foods) Get creative – pop your olives, dips and spreads in interesting containers like bone china teacups or small clay bowls.
