The Cheese Board - Part 1

One of my favorite "appetizers" is the cheese board.  Actually, the cheese board is not just an appetizer, it can be an entree, a palate cleanser between courses or a sophisticated dessert.  There is really no rules to a cheese board, just choose cheeses that appeal to you.  It has been suggested that you should keep a cheese journal to keep track of the various cheeses you have tried and what you thought of them (a perfect complement to the wine journal).  I know that I am often overwhelmed with the choices and I can't remember what kind of cheese I have tried, liked, disliked or what cheese goes with what.  

Any cheese plate should have some nice diversity to it in style, selection, appearance and flavor.  Some say you shouldn't have more than 5 cheeses as it can confuse the palate.  Some prefer to sample different types of cheese by offering a blue, a hard cheese, and a soft cheese.  On the other hand, you could offer three types of the same cheese (i.e. three semi-soft), it allows your guests to try a wide array of cheeses with different tastes and textural properties.  A good rule of thumb is 2 oz. per person.  You should serve the cheese at room temperature so be sure to set it out early, this allows the flavors and aromas to be tasted at their most intense.  

There are eight types of cheese.  

Fresh, semisoft, soft-ripened, surface-ripened, semi-hard, hard, blue and washed rind. 

The hardness or softness of cheese is determined by the amount of moisture present.  Hard cheeses are generally gritty, sharp and salty cheeses used for grating such as Parmigiano Reggiano and Pecorino.  A semi-hard cheese will be somewhat smooth in texture but have small granular particles from aging enzymes in the milk, classic Cheddar and Gouda are the most obvious examples.  Fresh mozarella and Jarlsberg are what could be called semi-soft - their high moisture content keeps them soft and pliable and have a low melting point.  Anything spreadable is a soft cheese; most types of brie are a soft cheese. 

A good cheese plate often has a few accompaniments in order to best appreciate the taste of the cheese. Breads such as flatbreads, toasts, crackers, sliced baguettes, or rye are often used for their simple flavors.  Various fresh and dried fruits such as apricots, plums, pears, figs, dates and apples are always a winner, their sweet or tart flavors contrasting with the salt and cream of the cheese.  Nuts that have been lightly toasted are another popular option as their meaty and woody flavors often reflect the textures and aromas of hard and blue cheeses.  Finally, balsamic vinegar and honey make for many perfect pairings as their strong flavor profiles are able to stand up to the smelliest of cheeses.  I like to also add sausages and various meats to accompany the cheeses.  

One of my favorites for a cheese board is goat cheese.  I find it is a perfect vehicle for other accompaniments.  I love goat cheese, spiced honey and a marscopone almond on a cracker.  MMM-so good.  Goat cheese is also great with fig jelly, marmalade and dried cranberries.   Gouda, havarti with apples also good.  I don't have a very sophisticated palate, but I'm trying to broaden my tastes.  

Don't be afraid to ask the person behind the counter for help.  Taste the various cheeses and ask what goes with what.  One of my favorites combinations was found this way.  I just asked the guy at Bristol Farms what was a good combination to take to a party.  I haven't found a really nice "cheese store" around here yet, but I have found some stores with a big selection. 

Ever wonder how to use those cheese knives and which way is the proper way to cut the cheese on the board?  Why some use a board and others slate or marble? I'll tackle that in my next post.