May 16 2019

How To Serve Cheese

The basic rule is that cheese is served without foil and without packaging, and the outer layer is not removed. The pieces of cheese are lined up on a large plate in the direction of movement of the arrows of the clock.
If you have more than one species of this milk product, always start from the ones with a weaker aroma, to the ones with the strongest taste, which are the last ones. If you store the cheese in the refrigerator, it is best to remove it at least an hour before serving, so that the aroma can come to full expression.
If you serve camemeber, rockfruit, goat cheese or some other hard cheese, in such a case you can combine with walnuts, bulbs, grapes and radishes.


You should know that the consumption of cheese should not be exaggerated. If you serve it as a main meal, 200g is quite enough. On the other hand, if you respect the French and Italian traditions and the cheese you serve after the meal, it is enough to serve about 60-80 grams.
Cheese in small packings wrapped with stanniol, slurry paper or aluminum foil, in quantities up to 100 grams is not usually cut into smaller pieces. The servant before the guest's table, using a fork and a knife, opens the packaging, puts the cheese together with the package in a plate and serves the client. If there are several types of cheeses on the cart, which are to be cut, then there are also many types of knives with which they will be made, because with the same knife you can not cut different types of cheeses that are different by firmness, smell and taste. Cut cheese plates and place them under a glass or plastic "bell", especially if exposed to the guests. Cheese must not be frozen, because there is a change in its structure, which impairs quality.

While cutting soft and greasy cheese, cheese rich in moss and cheese, which in consistency is similar to it, should be cut with a warmed knife, because otherwise cheese will fall, break and hard to cut.
Guests expect young and fresh cheese to be young and fresh, the mature to be mature, not unheard-of or over-ripe, hard and tasteless. It has been proven that mature cheese helps digest food. Cheese rich in moss, blue and white, should not be recommended to guests who have difficulty digesting food, and you should use more bread and butter.
The so-called "block" serving of cheese is when cheese is cut before the guest and when he decides on the size of the piece himself.

The cheese needs to serve several types of bread, it would be advisable to be an integral kind of bread, whole grain of rye, corn, barley or wheat. Some types of semi-fat or lean cheese can also be served as cold stew, in their original (original) form or processed as cream cheese, pancakes, etc.
Cheese can serve as an independent meal, as part of breakfast, lunch or dinner. Cheese should be offered in the most interesting way, nicely presented to the guests, so that they can easily decide what kind of cheese they want. Guests can get to know the different types of cheese in several ways:
place the cheese in a prominent place on the table;
place the cheese in a striking place on the auxiliary mass - geridon;
offer cheese to the guests on the carrying cart;
offer it through the list of dishes, menu - à la carte and daily menu.
Guests are kindly invited to offer more kinds of cheeses. In some catering facilities abroad, 10 to 15 types of cheeses are offered to guests. If the guest takes the cheese as a cold starter, it is recommended to recommend young, less fatty cheese, with spicy taste, in the amount of 50 to 100 grams. A chef who loves a hot chef's cheese can be offered some semi-hard or hard chewed cheese.
A chef who loves cheese at the end of the meal to supplement what was not enough in the menu, by quantity or energy value, is recommended for mature and fatty cheese. The guest who wishes after the meal to continue enjoying the wine, is offered fat or extra fat, ripe cheese.
After which part of the meal is served cheese, depends on the customs and tradition of the people. The French and the Italians eat cheese after the last salty meal, and before the dessert, and consider it to be the most practical, since they can continue to drink the wine they drank and the previous meal. The Germans and the English, however, want cheese to be their last meal from the meal, so that they can continue to talk and socialize afterwards, without ordering the next meal.


From the cutlery, with the cheese, a fork and a knife are worn. If the cheese is served with butter, then there should be a knife. On the choice of cheese, as well as its serving and eating, the acquired regional habits have a significant influence.