Three different cheeses are needed to make a basic platter. Each need represent a different milk type: cow, goat and sheep. Always keep in mind the flavour and texture.
This platter has three cheeses with different textures, but the flavours are mild to medium.
Gruyere
Made from cow’s milk, Gruyere is named after the town of Gruyere’s in Switzerland. With a hard texture, this cheese has a sweet but slightly salty flavour which varies in age. It is often described as being creamy and nutty when young and becoming more earthy and complex as it ages.
Humboldt Fog
Winning first place awards from the American Cheese Society, Humboldt Fog is made from goat’s milk by Cypress Grove Chevre, California. This cheese is creamy and light with a stronger flavour near the rind. The mould and ash rind are edible but they are fairly tasteless.
Istara
This cheese is made from sheep’s milk in the French Pyrenees. It has a semi soft texture and a slightly sharp, olive flavour.
Presentation and Garnish
Set a cluster of grapes in the centre of the platter and arrange the three cheeses evenly around it. Always aim the rind of the cheese at the centre so people can cut the cheeses easily. Place the crackers on the side of the plate of in a side basket.
Set the cheeses out half an hour before you wish to eat them, so that they are at room temperature. Ideally put out a different serving knife for each cheese.
This platter has three cheeses with different textures, but the flavours are mild to medium.
Gruyere
Made from cow’s milk, Gruyere is named after the town of Gruyere’s in Switzerland. With a hard texture, this cheese has a sweet but slightly salty flavour which varies in age. It is often described as being creamy and nutty when young and becoming more earthy and complex as it ages.
Humboldt Fog
Winning first place awards from the American Cheese Society, Humboldt Fog is made from goat’s milk by Cypress Grove Chevre, California. This cheese is creamy and light with a stronger flavour near the rind. The mould and ash rind are edible but they are fairly tasteless.
Istara
This cheese is made from sheep’s milk in the French Pyrenees. It has a semi soft texture and a slightly sharp, olive flavour.
Presentation and Garnish
Set a cluster of grapes in the centre of the platter and arrange the three cheeses evenly around it. Always aim the rind of the cheese at the centre so people can cut the cheeses easily. Place the crackers on the side of the plate of in a side basket.
Set the cheeses out half an hour before you wish to eat them, so that they are at room temperature. Ideally put out a different serving knife for each cheese.
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