Have you ever wondered what goes into creating a cheese platter? Then wait no longer: in this short film, we'll reveal the best tips and tricks for the perfect cheese platter :
All facts at a glance:
- In our opinion, a cheese board looks best when it consists of an odd number of cheeses. 5 is the perfect number in our opinion, but 3 or 7 are also fine. It also looks nicer when you use fewer, larger pieces than lots of small ones.
- We always make sure that all the important types of cheese are represented, i.e. a hard cheese, a white cheese, a red cheese, a blue cheese and a goat cheese.
- Accordingly, our perfect cheese platter consists of the following varieties:
- Comté , a nutty mountain cheese made from raw cow's milk that everyone enjoys.
- The classic among white mold cheeses: Camembert de Normandie . Alternatives include the more elegant Chaource or a slice of Brie.
- the Époisses , as a red-smeared man.
- Roquefort , our absolute favorite among blue cheeses. It's also made from sheep's milk, so this type of milk is also represented.
- Sainte-Maure de Touraine is a representative of the ash-cured goat cheese. The black, ash-cured rind adds a lovely splash of color to the cheeseboard, and the cheese is a lovely mild counterpoint to stronger cheeses like Camembert and Époisses. Alternatives include Selles-sur-Cher or Valençay .
- Since not all guests will know how to slice the cheese correctly, it's recommended to pre-cut a few sample pieces, each with the heart and rind (see video). However, you should never pre-cut the entire cheese, otherwise it will dry out or fall apart.
- And one more very important tip: Cheese tastes best and develops its full flavor when it's at room temperature. Therefore, it's crucial to take the cheese out of the refrigerator well in advance. Depending on the outside or room temperature, about an hour in advance.
And now have fun putting together your individual cheese platter and, of course, tasting it!
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Pricked up your appetite? Check out our full range of cheeses here!
