Thursday, July 12, 2012

All about cheese

I was recently in a specialty cheese shop eating through the inventory, when I finally made a (large) purchase.  But when I got home I wanted to make sure that I serve it correctly, I started researching online what was the CORRECT protocol.  I have been doing it wrong for years!  Here is what I learned:

*Always serve your cheeses at room temperature.  As a rule of thumb, take the cheeses out of the fridge about 30-45 minutes before you are going to consume them.

*If serving more than one type of cheese, make sure that you have a separate knife for each cheese.

*As a serving suggestion, fruits and crackers or hard breads make a great serving paring.

*If serving more than one cheese, have a pallet cleanser.... usually water with a touch of lemon or lime in it.

*If you are serving a soft cheese, use unflavored dental floss pulled tight between your fingers.

*If serving Brie, I like to put a small drizzle of honey or currant jelly on the platter for people to drag the cheese through as they pick it up.