Charles de Gaulle, in 1962:
“One can not govern a country which offers 246 varieties of cheese.”
Churchill during the German occupation:
“A country capable of giving the world 360 cheeses cannot die.”
In reality, France boasts over 1,000 varieties of cheese, a testament to the creativity of French culture. As a serious food enthusiast, I naturally hoped to find an impressive story behind the tradition of serving a cheese platter before or even as a dessert in French culture—or at least that’s what I imagined I would find. Pragmatically, though, I discovered that the French adopted this method of serving for purely physiological reasons: after a seven-course meal, something was needed to aid digestion.
The Italians found espresso, which beautifully crowns a true feast—the French found the cheese platter (which they turned into an institution) and dessert wine. And I tend to agree with them. There’s nothing quite like lingering over a “glass of conversation” at the end of a lavish meal, surrounded by friends and loved ones, sipping Bacchus’ nectar and indulging in fine cheeses, nuts, and various fruits.
But how do we go about creating the perfect cheese platter for a special evening or a successful gathering? Find out below!
There are a few simple guidelines to follow when “building” a cheese platter. Since it’s sometimes served as a substitute for dessert, the most important element is, of course, the cheese, and there must be variety. From hard cheeses to very soft ones, it’s ideal to cover the full spectrum.
For a medium-sized platter suitable for a regular dinner, about four types of cheese should suffice. The focus isn’t on quantity but, as always, on quality, as well as a variety of textures and flavors. A winning combination might include a creamy cheese like brie or camembert + a type of goat cheese + a “hard” cheese such as gruyère, parmesan, or pecorino + a blue cheese like roquefort.
Good accompaniments for cheese are slices of baguette or unsalted crackers, which help cleanse the palate between flavors and prepare it for a new cheese or the wine paired with the platter.
A touch of sweetness should not be missing from the traditional cheese platter, and natural sweetness is often the most preferred. From grapes to figs, plums, apricots, pears, or apples—fruits that have, through habit, been paired with cheeses over time—these choices perfectly complement the salty flavors of the cheeses. If the desired fruits aren’t available fresh in season, they can be substituted with dried or candied versions.
Since the entire platter should be a true play of flavors and textures, we can’t forget the crunchy element, which is typically represented by walnuts, hazelnuts, or almonds. Nuts and cheeses are always a happy pairing, so, at least for me, no cheese platter is complete without them.
Of course, just as important for the success of a cheese platter is the surface on which it’s served. It should highlight the cheeses aesthetically, visually enhancing them while creating harmony among all the components.
You can certainly choose from the elements listed above those you like best or those you think your guests will enjoy most. Strict rules, experts say, don’t really exist—just some guidelines to help put together a delicious cheese platter.
In the end, let your taste and culinary intuition guide you, because what truly matters is to fully savor the pleasure that the cheese platter, delightful wine, and good company bring. And, if you wish, to repeat the experience whenever you have the chance.
Comentarios