Besides cheeses, the cheese plate traditionally contains fresh grapes, figs, pears, apples, dried apricots, different nuts, slices of fresh baguette or crispy salty crackers, green and black olives.
Honey and cheese are atraditional combination for the cheese plate. The more expressive the cheese taste is, the darker the honey should be, and inversely, the tenderer the cheese is, the lighter honey you take.
Ifsoft cheeses such asBrie orCamembert are put onthe plate, they should becut inadvance and kept atroom temperature for 30 min. toenhance their taste.
4–6 slices ofeach sort ofcheese per person isanoptimal quantity for the cheese plate.
Besides wine, you may also serve bear, gin and tonic, cider orcoffee with the cheese plate. Cheeses with pronounced taste are usually combined with stronger drinks while cheeses with mild flavor gobetter with light ones.
Too much ofagood thing isgood for nothing. The right quantity ofcheese onthe cheese plate is3–5 sorts, not more. Itwill let your guests enjoy anoriginal bouquet ofeach ofthem.
Cheese rules for all occasions
Soft cheeses such asBrie, Camembert, Dorblu should bewrapped infoil and not bekept more than 3 days.
Suluguni and Chechil should bekept wrapped infood packing paper nolonger than aweek.
Fondue isnever made only from one sort ofcheese. Asarule, 2 ormore sorts ofsemi-hard cheeses are mixed. The classical recipe offondue isamixture ofGruyèreand Emmental. Among our cheeses Rosiiskyi and Zvenygorodskyi from Zveny Gora are the best for fondue.
Semi-hard cheeses, such as Ukrainian, Dutch, Zvenigorodsky, are best stored in a plastic container so that they do not absorb the smells of other products from the refrigerator.
Bryndza and Feta should bekept inbrine— 2 tablespoons ofsalt per liter ofwater. The limiting storage period is2 weeks.
Semi-hard cheeses such asRosiiskyi, Gollandskyi and Zvenygorodskyi are better kept inplastic containers toprevent them from absorbing the odors ofother products inthe refrigerator.
Keep Mozzarella and Ricotta only inthe shop package with brine nomore than 3 days.
Fondue is not made from one type of cheese. As a rule, two or more semi-hard varieties are mixed for this dish. The classic fondue recipe is a mixture of Gruyère and Emmental cheeses. Of the cheeses of TM Zveni Gora, Ukrainian and Zvenigorodsky are suitable for fondue.
Are you an active sportsman? So, your best kind of cheese is natural curd cheese with high fat content. It contains a bigger quantity of protein necessary for muscle building.
Interesting facts about cheese
Hard cheese savors are formed byleaven that isbythe type ofgerms itcontains. There are alot ofvarious leavens incheese-making, that’swhy the sorts ofcheese are hard tocount.
There isnoproduct with bigger calcium content than cheese, except for sesame orpoppy seeds.
Cheeses inbig wheels originate from Holland. The Dutch were the first toproduce cheeses inthis very form, because itwas good for commercial transportation.
Ittakes 10 lofmilk tomake 1 kgofhard cheese.
Ifthe chees-makers ofthe same qualification produce the same sort ofcheese according tothe same recipe, but from milk ofdifferent regions, the taste ofthe cheese will also bedifferent.
Acheese-rolling championship takes place inBritain every year. Acheese wheel isrolling down the hill and the aim ofthe participants istocatch it. He, who manages todoit, takes the cheese asaprize.
Tirosemiofelists are people, who are collecting cheese labels.
Some sorts ofcheese are traditionally dyed. English Cheddar isdyed with annatto seeds. The cheaper sorts ofcheese are dyed with calendula leaves orcarrot juice.
Some banks ofthe Italian region Emilia-Romagna accept cheese Parmesan ascollateral.
Hard cheeses such asParmesan and Cheddar destroy harmful bacteria inmouth cavity, refresh your breath and improve digestion.