Cheese triumphs in cold and informal foods due to its good conservation and ease of transport. At the same time, it is considered a good meal; It provides a high content of phosphorus, calcium, proteins and fats.
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There have been many debates about what is the "perfect moment" of the cheese, whether it should be eaten at the beginning or at the end of the meals or if, in fact, it deserves a solitary enjoyment at any time of the day, accompanied by some breads , some sausages or a salad.
If you choose the second option, that is, to take it on your own, it is convenient to remember the importance of the presentation, since you can enjoy the view first before the other senses.
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A good option to present individually is in the form of a table accompanied by nuts, fresh fruits and jams, various types of bread, fresh vegetables and green leaves.
Walnuts are an appropriate decorative element and can be placed between cheese and cheese, especially if they are nuts and hazelnuts and other fruits such as figs, raisins and chestnuts, these ingredients to improve the taste of mature cheeses.
The mixture of aromatic herbs, -romero, thyme, oregano- seasoned with a little extra virgin olive oil, is very good for fresh or ripe cheeses. You can also incorporate color with cherry tomatoes, celery, carrots, radishes, green leaves such as lettuce, rugula or raw spinach.
The presentation of the cheese board accompanied by fresh fruit is not only a matter of aesthetics, the flavors of figs, grapes and pears are complemented with cheese, and the more acidic the apple, it serves to cleanse the palate between the cheese and Cheese strawberries and raspberries, especially with goat cheese.
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Another suitable accompaniment is bread. Rye bread is combined with goat cheese and smoked; that of walnuts and raisins goes with the cured and blue cheeses; Bread comes with all kinds of cheeses.
The importance of a good cut:
The cutting of the cheeses is of great importance both for the aesthetic and for a better tasting of its aromas and flavors.
Each type of cheese is cut and presented in different ways:
- Cured like Manchego and smoked, cut into wedge shape and then triangular shape.
- The hard ones, like parmesan or pecorino, are broken into pieces or flakes.
- Those of low volume or propagation, are generally presented whole so that each diner serves the desired portion, the same applies to creamy ones like Brie or Camembert.
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If it is tasted with the presentation of the cheese board, the most convenient thing is to show them in order from the cheeses with the least flavor to the strongest and also the most fatty, starting with the ones with the highest content.
You have to choose the right wine. In this sense, you can opt for a white wine, fresh, fruity and acid, for a young red, without forgetting a sparkling wine. They can also be served with light beer and for teetotalers, acid fruit juice such as apple. Always fresh and refreshing to clean the passage in the mouth of the cheese.
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It must be taken into account that the presentation must be immediately before consumption.