Thursday, November 13, 2014

Cheese, selected product

Cheese, selected product

Cheese is unquestionably one of my favourite ingredients. As a healthy diet freak, I often tend to go for the fresh and cured cheeses, especially those of cow’s milk, goat and sheep, buffalo mozzarella and cottage cheese. However, I sometimes don’t resist a good, buttery cheese, blue cheese and so many other Portuguese and foreign cheeses that are commonly regarded as exquisite everywhere.

As such, I thought about leaving you with some comments regarding cheese, for whoever is interested in knowing about the endless varieties of the product.

Cheese is usually served in the later stages of meals (before or after dessert). It is extremely important to become acquainted with choosing the best and most appropriate cheese varieties and respective accompanying products. It is also crucial to have a proportionate diversity of colours and formats to make it more appealing to the eye and the stomach.

If possible, use knives specifically designed for cheese.
When choosing the ingredients to prepare a cheese table, please bear and mind that the flavours must be subtle enough not to overrun the very flavours of the cheese.

For example:

Fresh and crusty bread, with a neutral flavour

Season fruits, but avoid those of a more acid flavours (lemon, pineapple, kiwi) or very sweet for that matter, with peach, apple and grape being the most adequate

Dry fruits, such as - raisin, apricot, plum and fig, walnut, almond and hazelnut - combine very well with cheese.

Surprise your guests with a varied table of different cheese, trying to highlight that in spite of its active smell, sometimes not the most attractive one, still holds an authentic flavour.

Learn to taste a cheese and let yourself go of traditional knowledge and bad habits that industrially produced so often trapped our flavours in.

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