Cheese plate
Useful tips to create the perfect cheese plate
Fact 1
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.
Fact 2
Honey and cheese are a traditional 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.
Fact 3
If soft cheeses such as Brie or Camembert are put on the plate, they should be cut in advance and kept at room temperature for 30 min. to enhance their taste.
Fact 4
4–6 slices of each sort of cheese per person is an optimal quantity for the cheese plate.
Fact 5
Besides wine, you may also serve bear, gin and tonic, cider or coffee with the cheese plate. Cheeses with pronounced taste are usually combined with stronger drinks while cheeses with mild flavor go better with light ones.
Fact 6
Too much of a good thing is good for nothing. The right quantity of cheese on the cheese plate is 3–5 sorts, not more. It will let your guests enjoy an original bouquet of each of them.
Cheese rules
Cheese rules for all occasions
Rule 1
Soft cheeses such as Brie, Camembert, Dorblu should be wrapped in foil and not be kept more than 3 days.
Rule 2
Suluguni and Chechil should be kept wrapped in food packing paper no longer than a week.
Rule 3
Fondue is never made only from one sort of cheese. As a rule, 2 or more sorts of
Rule 4
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.
Rule 5
Bryndza and Feta should be kept in brine — 2 tablespoons of salt per liter of water. The limiting storage period is 2 weeks.
Rule 6
Rule 7
Keep Mozzarella and Ricotta only in the shop package with brine no more than 3 days.
Rule 8
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.
Rule 9
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.
Cheese tips
Interesting facts about cheese
Fact 1
Hard cheese savors are formed by leaven that is by the type of germs it contains. There are a lot of various leavens in
Fact 2
There is no product with bigger calcium content than cheese, except for sesame or poppy seeds.
Fact 3
Cheeses in big wheels originate from Holland. The Dutch were the first to produce cheeses in this very form, because it was good for commercial transportation.
Fact 4
It takes 10 l of milk to make 1 kg of hard cheese.
Fact 5
If the
Fact 6
A
Fact 7
Tirosemiofelists are people, who are collecting cheese labels.
Fact 8
Some sorts of cheese are traditionally dyed. English Cheddar is dyed with annatto seeds. The cheaper sorts of cheese are dyed with calendula leaves or carrot juice.
Fact 9
Some banks of the Italian region
Fact 10
Hard cheeses such as Parmesan and Cheddar destroy harmful bacteria in mouth cavity, refresh your breath and improve digestion.
Fact 11
A
