Cut the Cheese

Monday, June 20, 2011

My name is Brandi and I’m addicted to cheese. I’ve always loved cheese, but more recently the serious cheese selection at my local grocery store has my experimenting with new flavors.
If you are a turophile (cheese lover) like me, and have aspirations for hosting a cheese party, here are some tips.

·        Serve the cheese on a cheeseboard with notes for each cheese or slate tiles from the hardware store. You can write the name of the cheese on the slate with chalk.

·         Serve cheese at room temperature

·         Plan on each person attending eating about six ounces of cheese per person

·         Don’t double dip cheese knives – use a clean knife for each cheese

·         Pair the cheese spread with bread and crackers for guests to cleanse their pallets. Oh and of course wine!

·         Start with mild cheese and then move to the bold flavors

·         Remove cheese from the refrigerator at least 30 minutes before serving

Some Wine Pairing Suggestions:

The rule of thumb is that lighter cheese go with lighter wines!

·         Gouda with Zinfandel

·         Gruyere with Chardonnay, Pinot Gris, Gewurztraminer

·         Jarlesberg with Pinot Noir

·         Mozzarella with Pinot Blanc

·         Swiss with Gewurztraminer

·         Brie or Sharp Cheddar with Cabernet Sauvignon

·         Mild Cheddar with Champagne

·         Goat Cheese with Sauvignon Blanc

Oh and my favorite décor for this type of party? Flowers coming out of old wine bottles and clear vases filled with wine corks! Simple and a bit eco-friendly – reuse!

(Adapted from Food & Wine and Market District Cheese Passport Book)