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A proper cheese course

Gourmand Tips by Burleson Consulting
October 12, 2015

 

In fine restaurants, we now see a push towards the European tradition of Antipasto and the traditional French "cheese course".  To find goodies fast, see my notes on ordering gourmet food online.

 

Generally, a hard cheese plate consists of thinly sliced cheeses, many which are seasoned with dill, peppercorns and mustard seed, etc.  These robust cheeses can have a variety of garnishes including roasted garlic, real Italian olives and sometimes miniature pickles and other tidbits.

 

In general, soft cheeses are served with fruits (thin sliced apples, grapes), and a nice port wine, while the bolder hard cheeses are served with chutneys and other bold sides. 

 

 

When creating a cheese plate it's important to avoid lesser cheeses (anything with the name "cheese food"), and concentrate on the fine imported French cheeses. 

 

A fine Antipasto

 

Antipasto is generally a selection of fine cheeses and meats, often served with a buffalo mozzarella on vine ripened tomatoes with charcoal grilled vegetables and drizzled with an extra virgin olive oil and balsamic vinaigrette.  Garnishes include fresh roasted red peppers, Kalamata olives and artichoke hearts:

 

 

 

A Redneck Antipasto

 

Of course, a fine cheese platter is not limited to those who can afford imported cheeses and you can create a passable cheese plate with local ingredients.  Slim Jim's can pass for salami, spam is reminiscent of the Italian bologna, and Cheese Whiz adds a decorative touch.  Add some julienned pickled eggs are you have the perfect white trash appetizer.

 

 


 

 

 

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