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.