6 errors when compiling a cheese plate Bashny.Net

Well-composed cheese plate is not only a delicious snack, but the real star of any party that can tell us about the willingness of the owner to receive guests perhaps more than any other food.

And in order to consider all nuances and to make "the" perfect cheese plate, you need to avoid the most common mistakes that are most often made in this important affair.



1. Create your own cheese plate of Course, the conversation with the seller of cheese somewhere in France can be daunting due to the abundance of unfamiliar technical terms. Especially sellers love to pay attention to the taste of cheese and country of origin, which for the novice cheese gourmet can mean nothing. However, this lover, my business person should address any questions about the collection of cheese plates and get competent advice of a professional. For example, it is useful to clarify how many people will be at the party, whether a business meeting or a friendly get-together, whether you tastes someone.



2. Use flavored cheese Experts believe that cheese plate is not a place for bright flavored cheeses as condiments and unusual cheese flavors will be to draw attention to themselves, creating the taste of chaos instead of harmony. The success of a cheese plate is that between good cheese and taste perception will not be any obstacles in the form of herbs, flowers, berries and other ingredients, so self-cheeses should be reserved for Breakfast or snack, where they will adorn.



3. Serve it with too many types of cheese You decide to impress your guests and made a plate of cheese dreams, by submitting it at 11-12 types of cheese? Wait, so doing more is not necessary. In fact, for proper cheese plate should be no more than 4-5 different types — this is more than enough to be satisfied and to appreciate the taste of each variety. Choose cheese for dish possible on the basis of textural diversity, blending together soft, hard and semi-hard varieties. Another option combinations may be a form of milk from which cheese is made – suitable cow, sheep or goat cheese and cheese from a mixture of different types of milk.



4. Store cheese in the refrigerator of Course, the freshness of products has always played a paramount importance — very few people would want to poison such a beautiful looking cheese slices. However, experts note that in fact, cheese is the workpiece and there is no need to store in the fridge Mature hard cheeses. Of course, if desired the cheese can be continue to be stored in the refrigerator, but before serving, it is better to get out of the cold at least one hour and allowed to warm to room temperature. It is believed that this way the cheese reveals its flavors and becomes less sharp, more "flexible" to the taste.



5. Sloppy cut cheese Take cutting very carefully, a beautiful cutting of the correct form is not only beautify, but also the right "will present" cheese. Cut the cheese on a separate cutting Board and then lay it on a tray, to reduce the amount of cheese crumbs. For soft and/or crumbly cheeses use string slicing so the pieces will stick to the knife and deform. Cheese, served in one piece or diced, can produce the wrong impression, so give preference to triangles and slices that you can eat a couple of bites.



6. Pour cheese sauce This is not worth doing, even if the cranberry jam has turned out excellent. This applies not only to the sweet additives, but any other sauces and chutneys. The fact that the competent cheese plate needs to solo cheese that you can try alone or with the addition of sweet or salty sauces, crackers, figs, grapes, slices of bread, pickled cucumbers, sausage or pate. Give its guests the opportunity to choose which flavors they want to mix. However, don't overdo this and put it on a plate of poholodeli — first of all it should be presented cheeses.



Source: kitchenmag.ru/posts/shest-oshibok-pri-sostavlenii-syrnoy-tarelki