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Cheese and more
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Red or white wine ?

Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.

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The Cheeseboard

A cheeseboard evokes a festive atmosphere. Perfect for small improvised dinners during the week or holiday meals, with family or friends, where everyone cheers around the table !

To compose a cheeseboard it is wise to adapt the cheeses to taste of your guests, type of food, and of course, seasonality. Indeed, like fruits and vegetables, cheeses have their season. For example goat cheese should be avoided in winter because there is a low goat milk at this time of year.

 

 

Variety of cheeses

The secret of a good cheeseboard ? Variety with a fair balance between sweet and full bodied cheeses.
It is not necessary to provide a variety of cheeses : four to five cheeses will do nicely if they are well chosen :

  • Fresh cheeses : Mozzarella fresh, Goat cheese…
  • Ripened soft cheeses : Camembert, brie ....
  • Ripened hard cheeses : Cantal, Saint Nectaire, Tomme de Savoie ...
  • Ripened pressed cooked cheeses : Comté, Emmental, Pressed goat, Beaufort,…
  • Ripened Goat and sheep cheeses : Sainte Maure de Touraine, Ossau Iraty,….
  • Blue-veined cheese (blue) : Roquefort, Fourme d’Ambert, ...

Only one cheese but not lonely

A unique and whole cheese can be a good solution, like a Brie with an assortment of fruits, nuts and other ingredients to discover new flavors. It is original and beautiful at the same time.
In October, you can propose a Mont d’Or served with a spoon (ideal for 6 people).

A cheesy menu

You can also create a meal with only cheeses.
It is best to start with mild tasting cheese and go progressively to stronger ones.
You can offer successively and in the order below, a board of each family, having 3 to 5 varieties of cheeses :

  • Ripened goat cheeses : Chabichou, Valençay, Ste Maure de Touraine
  • Soft cheeses : Brie de Meaux, Camembert, Coulommiers, Brie de Melun, Dreux sheet) ;
  •  Pressed cheeses : Comté, Beaufort, Ossau, Cantal, Saint Nectaire​Soft and full bodied cheeses : Munster, Livarot Rollot, Maroilles, Epoisses
  • Blue cheeses : Fourme d’Ambert, Bleu des Causses, Roquefort

A beautiful decoration

The presentation of the cheeseboard is very important. So be creative without excess.

Here are some ideas for accompaniments :
Bread : Bread is the indispensable partner of cheese. Allow three to four slices or pieces of bread per person. Baguette, whole wheat bread, walnut or raisin bread... there is plenty of choice !


Fruits : black and white grapes, fresh figs, ...
Dried fruits : date plums, figs, raisins, dried apricots, ...
Flavor enhancers : mustard, paprika, pine nuts or toasted pumpkin seeds. Some hard cheeses are even tastier with honey, fig jam, pear syrup or fruit chutney.
Nuts : walnuts, hazelnuts, cashews, almonds, dried coconut, ...
Vegetables : they offer a refreshing break between two different cheeses. Cucumber and radishes reduces the flavours of full-bodied blues, while a very thin slice fennel neutralizes the taste of traditional ripened goat cheese.

Expertise

Goat cheese history

The cheeses’ map

The art of cheese cutting

Cheese and food pairings

Healthy Cheese

Cheese and drinks pairings

What cheese in what season ?