In the world there is a wide variety of cheeses, all characterized by different flavors, textures and shapes that require a specific method of consumption in order to better appreciate their taste. This article offers suggestions on how to eat cheese in order to fully savor the notes that characterize it. It also illustrates some methods to combine it with various types of wines and foods, as well as some etiquette tips regarding the methods of consumption to be followed both in formal and informal contexts.
Steps
Method 1 of 4: Know the Basics
Step 1. Eat the cheese at room temperature to enhance its flavor and texture
Remove the cheese from the refrigerator about an hour before serving or eating it, but leave it in its wrapper to prevent it from drying out. Keep in mind that in warmer places, the cheese reaches room temperature first, so take it out a little later to prevent it from heating up and starting to melt or run.
- Hard cheeses, such as Cheddar, should be taken out of the fridge an hour or an hour and a half before being served / eaten.
- Soft creamy cheeses, such as brie, should be removed from the fridge 2 or 3 hours before being served / eaten.
- Fresh cheeses, such as cottage cheese, should be removed from the fridge 30 minutes before being served / eaten.
Step 2. Peel or cut the rind of hard cheeses
The crust usually has a hard and waxy texture. Here are some examples of cheeses that must be peeled or from which the rind must be cut: Cheddar, gruyere and pecorino romano.
Step 3. Don't be afraid to eat the rind of soft creamy cheeses
This type of peel is usually soft and white. Camembert and brie are two examples of cheeses characterized by an edible rind.
Step 4. Try to smell the cheese discreetly before eating it
Avoid doing this in an overly blatant way. The sense of smell plays a very important role in cheese tasting, as it can actually help intensify its flavor.
Step 5. Use bread and crackers in moderation
Use them primarily to cleanse the palate. When cheese is spread on bread or crackers, its flavor undergoes alterations. If you want to fully appreciate the unique taste of cheese, eat it alone.
Step 6. If the cheese is being served on a cutting board, eat it from the most delicate to the most firm
In general, creamy and soft cheeses have a more delicate taste than hard cheeses. If you cannot distinguish between the various types of cheese, ask the landlord for clarification.
- If you start the tasting by eating a cheese with a strong taste, the taste buds will be pervaded by its flavor. Consequently, you risk not perceiving the taste of the more delicate cheeses served later.
- Make sure you use a different knife for each type of cheese, so you don't mix the different flavors.
Method 2 of 4: Combine Cheese with Wine
Step 1. Find out how to combine cheese with wine
Wine goes perfectly with cheese and helps to enhance its flavor. However, certain types of wines work best with certain types of cheeses. This section offers tips and ideas on how to best match them.
Step 2. Soft and fresh cheeses should be paired with sparkling white wines
You can also pair them with a dry aperitif wine, a dry Rosé, a sparkling wine or a light red wine with a low tannin content. Avoid red wines rich in tannins, such as Bordeaux, Bordeaux blends, Cabernet-Sauvignon and Malbec.
- Here are some examples of fresh soft cheeses: brie, Brillat-Savarin, Bûcheron, burrata, camembert, chèvre, Crottin, feta, halloumi, mozzarella and ricotta.
- Here are some wines that go well with soft and fresh cheeses: Albariño, Beaujolais, cava, Chablis, Chardonnay (not barricaded), champagne, Chenin Blanc, sherry fino, Gewürztraminer, Grüner Veltliner, Lambrusco, Moscato, Pinot grigio, Rosé Provençal, Riesling (dry or sweet), Sauvignon Blanc and white port.
Step 3. Semi-hard and medium-aged cheeses should be paired with medium-bodied wines
You can also pair them with fruity red wines and vintage sparkling wines. We also recommend the aperitif wines characterized by a mixture of acidic notes, fruity notes and tannins.
- Here are some examples of semi-hard and medium-aged cheeses: edam, Emmental, gruyere, havarti, Jarlsberg, Manchego, Monterey Jack, Tomme d'Alsace, young Cheddar.
- Here are some wines that go well with semi-hard and medium-aged cheeses: Amontillado sherry, Barbera, Beaujolais, champagne, Chardonnay, Dolcetto, Gewürztraminer, Merlot, Pinot blanc, Pinot noir, Burgundy red, Riesling (semi-dry), port tawny (not aged), white Bordeaux, white Burgundy, white blends of the Rhone, Viognier, vintage port and Zinfandel.
Step 4. Hard aged cheeses should be paired with full-bodied white wines
Tannic red wines and oxidative ones are equally recommended. These wines help offset the intense taste of the cheese, which often resembles the flavor of dried fruit.
- Here are some examples of hard aged cheeses: Aged Cheddar, Asiago, Cheshire, Comté, Aged Gouda, Aged Gruyere, Manchego, Parmigiano Reggiano and Pecorino.
- Here are some wines that go well with aged hard cheeses: aged Burgundy or Bordeaux white, Barbaresco, Barolo, Cabernet-Sauvignon, blends of California reds, Madeira, Nebbiolo, Oloroso sherry, Petite Sirah, Burgundy red, Bordeaux red, port red, Rhone red blends, Sauternes, sweet Riesling, Tawny port, Rhone white blends, Viognier, Vin Jaune, vintage champagne and Zinfandel.
Step 5. Blue and salty cheeses should be paired with sweet wines
This pairing helps create a delightful contrast that brings out the best notes of the wine and cheese. Blue cheeses are easily recognizable thanks to their blue veins and salty taste.
- Here are some examples of blue cheeses: Bleu d'Auvergne, Cambozola, gorgonzola, Roquefort and Stilton.
- Here are some wines that go well with blue cheeses: Banyuls, Oloroso sherry, Porto rosso, Recioto, Sauternes, Porto Tawny and Tokaji.
Step 6. Cheeses with a pungent smell should be paired with light-bodied wines
Characterized by a pungent smell, cheeses such as Époisses, Morbier and Taleggio require an aromatic wine to create a good balance. Try pairing these cheeses with one of the following wines: Gewürztraminer, Pinot noir, Riesling, Burgundy red or Sauternes.
Step 7. Find out how to pair wines with cheese platters
If you prepare a dish with a mixture of cheeses, it can be difficult to choose a wine that goes well with the various flavors. You can select any of the following wines, which go well with both mixed cheese platters and most cheeses in general:
- Alsatian Gewürztraminer;
- Champagne;
- Riesling, especially the semi-dry;
- Sparkling wines, from sweet to dry.
Method 3 of 4: Combine Cheeses with Other Foods
Step 1. Try pairing cheese with fruit, but avoid citrus
Most cheeses go well with sweet foods. If you plan to eat or serve cheese, accompany it with 2 or 3 types of fruit:
- Pair hard cheeses with dried fruit, such as apricots, cherries and figs;
- Pair fresh cheeses with fresh fruit, such as apples, dates, figs, apricots and plums.
Step 2. Try adding some dried fruit, which helps bring out the sweet notes of the cheese
Almost any type of dried fruit goes well with cheese. Toasted almonds, hazelnuts, and pecans are some of the most popular.
Step 3. Try eating or serving a variety of cheeses
Cheese does not necessarily go with fresh fruit, dried fruit or wine only. Indeed, it is possible to combine different types of cheeses with each other. If you plan to eat or serve cheese, try combining 3 or 5 different types, characterized by varied textures and tastes. Just remember to eat the mild-tasting cheeses first, gradually moving on to the stronger ones. For example, you could try the following combination:
- A soft and creamy cheese like brie;
- A pressed cheese with notes reminiscent of dried fruit such as Comté;
- A dry, hard and aged goat cheese.
Step 4. Try baking the brie in the oven with some honey
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with wax paper. Place a wedge or round brie on the parchment paper and sprinkle with honey. If you wish, you can add other ingredients as well, such as cranberries or dried figs, rosemary, thyme, or walnuts / pecans. Bake the cheese until softened, then serve immediately with some crackers.
- Brie wedges bake for 5 or 7 minutes.
- The round brie should be baked for 8 or 10 minutes.
- Keep in mind that some ovens are more powerful than others, so it is possible that they will cook the cheese for more or less time than it should.
Step 5. Try flavoring a dish with grated cheese or cut into strips
Adding a handful of grated or shredded cheese can enrich the texture of a dish and make it even tastier. Here are some ideas to get you started:
- Scrambled eggs and omelettes;
- Baked potatoes and mashed potatoes;
- French fries (with Cheddar and bacon bites)
- Tortilla chips (uses a mix of Mexican cheeses by adding sour cream and Mexican salsa);
- Salads (Caesar salad goes well with Parmesan).
Method 4 of 4: Tasting the Cheese at a Formal or Informal Event
Step 1. Consider the degree of formality of the event and the texture of the cheese
The rules vary depending on the event you attend. The way the cheese is served also makes a difference. This section offers tips to help you avoid making mistakes.
Step 2. Learn about the rules of etiquette that mark the development of formal events
On these occasions, saucers are usually served to guests. These saucers have a very specific function. When you decide to try some cheeses, take a plate from the pile and arrange the ones you have chosen.
Step 3. Spread the soft cheese over the crackers with a knife
Eat the crackers with your hands, but avoid touching the cheese. This is essential for a formal event.
Step 4. Move the hard cheeses from the tray to your plate using a toothpick
Cheese can be eaten directly with a fork. Alternatively, lay it on a cracker, then eat it with your hands. This is very important for a formal event.
If you see crackers or fruit next to the cheese, don't hesitate to grab a handful and arrange it on your plate
Step 5. If the cheese is served sliced to accompany a dish, such as a quiche or pie, eat it with a fork
If it is an informal event, it is possible that the cheese will be served with the rest of the dish. Just eat it with a fork, while avoiding using your hands.
Step 6. Eat cheese with your hands only if it is an informal event
If it has been cut into cubes and skewered with toothpicks, grab it with your hands. If it has been sliced, move it to a cracker, then eat it with your hands.
Advice
- Buy cheese from a specialty store or a well-stocked supermarket department. Specialty cheese shops often offer the opportunity to sample several before purchasing, which can be useful for excluding less-liked flavors.
- Although cheese should be eaten at room temperature, it is best to keep it in the refrigerator to prevent it from going rancid. When it's time to eat it, take it out of the fridge and wait for it to come to room temperature.
- Plan ahead to buy the cheese. If you are going to serve it at a party, choose various flavors and textures.
- In some countries, such as France, cheese is often served after dinner. In these cases the diners finish drinking the wine of the meal accompanying it with the cheese.
Warnings
- Each type of cheese contains a specific amount of milk. Keep this in mind if you have lactose intolerance. You can also try cheese made from goat's or sheep's milk instead of cow's, as it generally contains less lactose.
- Do not store cheese in plastic wrap. Cheese needs to breathe and "sweat". Instead, opt for waxed paper or, better yet, a specific cheese bag. You can buy this product online or in a homeware store.
