Cheesy does it!

You remember how I was telling you that I loved cheese? Well, considering I have become more or less a wine drinker now (less calories people, it has nothing to do with being a snob!), I have decided to put together a wine and cheese pairing for the girls sometime soon.

And while I did some research and spoke to a few sommeliers and Maître Fromagers (yeah I know, see these fancy terms I have learnt!), I came to realise how grossly unaware I was about the different types of cheeses that exist in the market.  By the end of my shopping expedition, not only had I tried and tasted everything from Norwegian Gjetost (yate'-ohst) with its magnificent caramel flavour, to something called the Stinking Bishop (this is a type of hard cheese that is made from cow’s milk. It is washed in an alcoholic drink called “Stinking Bishop” which is made from pears. It has a very strong, ripe flavour and smell, but does taste gorgeous).

Now I have to admit while I tend to lean towards more soft cheeses (think Brie, Camembert, Boursault, Brillat Savarin and the like), I have found favour in some delicious hard cheeses like Gospel Green and Cumin Gouda.

Assembling a cheese platter is actually quite simple. Here is how I thought through it:

• Traditionally, a cheese platter should include a variety of cheese, progressing from the very mild to the more pronounced, but tastes vary. So, it’s important to get your basic mix right. This way, you will satisfy everybody’s palate and there will be at least one variety of cheese that will appeal to everybody.
  
• When you head to the supermarket to buy your cheese, always ensure that you taste everything you buy. For instance, feta is a salty cheese and parmesan is dry. However, unless you taste it, you will not know the difference in the flavours and whether or not it is suitable to be served in a cheese platter.
  
• Usually, hard cheeses form the majority of cheese platter, but there are certain exceptions to the rule. Camembert and brie, both soft cheeses, usually find their way to the palate as they are mild and suit most taste buds.
  
• Most common cheese on a platter should include cheddar, smoked gouda, Swiss blue cheese, emmental, gorgonzola, camembert and brie. After you buy the cheese, ensure that you use a wooden board to assemble them. Avoid using metal as this may alter the flavour due to oxidation.
  
• Always remember that cheese tastes best when served at room temperature. Set knives by the cheese plate, ideally one for each cheese. Cheese markers are a fun way to identify the types of cheese you are serving. Provide napkins and small plates. Also, keep aside different types of bread such as rye, multi-grain and a variety of crackers. Always keep a bowl of pitted olives, prunes and fruits, apart from cold cuts. These serve as the perfect accompaniment to the cheese.
  
• Finally, remember to set out the cheese half an hour before serving to ensure that they attain room temperature. This helps bring out the flavours of the cheese.

Remember, a cheese platter doesn’t have to be after dinner! It makes a sensational lunch accompanied by a mixed salad of greens, fresh fruit, crackers, nuts and bread. And what more do you need than a couple of bottles of wine to get the party started? Hic! I’ll drink to that!