Cheese Board. How to Serve Cheese


Cheese-Board_cCheese is a very popular appetizer. Lots of people like it. But it can be rather difficult to serve it right and to choose the right type of cheese. For example: what cheese to serve to white and to red wine, what cheese dishes to present to the guests, how to make a beautiful and delicious cheese board and so on. Also we offer you several interesting and delicate recipes of cheese dishes.

Glace au fromage (Cheese Ice Cream)

Ingredients: 1/4 pint milk; 1/4 pint dry white wine; 1 oz flour; 1 oz butter; salt to season; small pinch nutmeg; large pinch pepper; 1 oz finely grated Gruyere or Emmenthal cheese; 1 1/4 oz finely grated Parmesan cheese; 1 raw egg yolk; 2 1/2 fluid oz double cream.

Method: Melt butter in a small, thick pan, add flour and cook over moderate heat until mixture forms a soft ball and leaves sides and base of pan clean. Add dry white wine and, when hot, beat into mixture. Then add milk gradually, beating between each addition. Add nutmeg and pepper and, off the heat, beat in egg yolk and both cheeses. Finally beat in cream, taste, correct seasoning, and freeze.

Presentation and garnish

Glace au Fromage

Method 1: Divide mixture equally between six oiled 3" diameter ramequins or miniature souffle moulds. Cover each with foil and freeze either in freezing compartment of refrigerator or in freezer. Thaw 10 minutes before serving. Sprinkle tops lightly with either grated hard cheese or powdered paprika. Method 2: Place mixture in six oiled individual heart-shaped tins, cover with foil and freeze. Run under hot tap for a moment to unmould. Arrange on individual plates or on a flat serving dish and serve with pretzels, cheese straws or any other cheese-flavoured or salted biscuit.

Method 3: If you have a freezer, pack mixture into small, oiled ornamental mould. Cover with foil, freeze, rinse under hot tap to unmould and place on a decorative dish. Surround with sprigs of washed picked watercress; sprinkle this lightly with salt and pepper. Serve in knife-cut slices, remembering to provide yourself with a jug of boiling water in which to dip the knife before each cut.

Eat with teaspoon.

The Cheese Board

Cover a board with either split straw bottle covers or a coarse straw mat. Assemble small pieces of at least six different types of cheese. Affix a small handwritten label driven through a wooden cocktail stick into each cheese in case your guests do not know which is which and arrange a small knife beside each one. Hand this round and follow it with a tray containing salt, picked watercress, trimmed radishes, well cleaned celery in a jug of iced water and a dish of butter and either cheese or digestive biscuits or if you prefer the French habit, small slantwise cut pieces of the French bread called a flute. For the record very serious eaters and drinkers do not eat butter with cheese; and if ever you are called on to serve a whole Stilton, remember that in Leicestershire a cheese scoop is scowled upon, a knife is used and the slogan from the time of this cheese's origin has been, 'Cut high, cut low, cut level'.


If serving a red wine with your main course, finish the last glass with the cheese immediately afterwards, before the pudding! Alternatively, serve a more lusty claret or Burgundy, but still put the cheese course before the pudding! The finest red wines taste very disagreeable on the palate if left to waste their aroma and flavour in the glasses while you eat a pudding and maybe drink a sweet white wine with it. Indeed after anything sweet, the flavour of all clarets and Burgundies becomes completely distorted.


The strong blue cheeses like Blue Stilton, Roquefort, Bleu Bresse and Gorgonzola bring out the best in red Burgundies and ports. The latter are divided into two main categories: vintage and tawny ports which are the best that most of us can afford to drink today. The technical difference is that with the former a vintage is declared when the grape harvest has been of outstanding quality; it is all of one year, from one vineyard and is matured in bottle after two or three years. The older and finer the vintage, the higher the price. Tawny port is a blend of several years and several vineyards and is matured in the wood before being bottled.

Red Burgundies are much lustier and far more robust than red Bordeaux. They come from three adjacent regions: going south from Dijon, first the Cote de Nuits which contains most of the great red Burgundy vineyards, followed by Beaune and then the Beaujolais district. Therefore, it may be taken for granted on the more modest price level red Beaujolais and cheeses go very happily together. The more mature, the better is the general ruling for Burgundies, whereas the reverse is true of Beaujolais which must be drunk when young and is at its best when it has been in bottle from one to four years, so if anyone tries to sell you an 'old' Beaujolais ... you have been warned!

It is probably superfluous to remind even the youngest of you today that wines which have been warmed under the tap, in front of the fire or in a container of hot water are only fit thereafter for throwing down the sink.

For cold-blooded tasting of wines nothing is better than English Cheddar or Swiss Gruyere or Emmenthal.

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