Who was the first to invent several types of cheeses on one plate is unknown. Presumably, one of the French restaurateurs of the early 19th century. Since then, it has been 200 years, and during this time, a rule has been worked out, according to which the cheeses are located on a cheese plate.
How to make a cheese plate
Cheeses are laid out clockwise, the count starts from the most delicate with a delicate aroma. Then the taste palette develops according to the growing and ends, as a rule, with blue cheese.
Rotation depends solely on the taste of cheese. The sharper the cheese the closer to the end of the cheese plate it is located. Cheeses should be laid out freely, so that the smells do not mix.
We make a cheese plate from French cheeses
The first is to lay Camembert. This is a soft cheese with a white crust. Camembert is considered the most famous French cheese in the world.
Homeland of Camembert - Normandy. To make this cheese is taken raw cow milk. The cheese mass is not pressed, so a large amount of whey remains in it. When ripening, the acid whey again dissolves the cheese mass, and the cheese becomes unusually plastic.
Eat this cheese with a crust. White crust is a penicillin mold, which gives the cheese a unique taste of mushrooms. This crust is not only tasty, but also useful. Sometimes camembert is prescribed for gastric diseases as a medicine.
The next cheese is borer. For its manufacture, raw cow's milk is also used. Since the time of the Roman Empire, this cheese is made in the mountains of Savoy.
Extruded cheese of a solid consistency. Despite this, it has a delicate, slightly sweet taste.
Behind the bofor put on a plate of morbier cheese. This is a semi-hard cheese that divides a dark strip in half. This is the echoes of the old peasant technology. To make it, the peasants Franche-Comte took the milk of the evening milk and the morning milk. When the evening meal turned into a cheese mass, it was sprinkled with ashes to prevent dirt from entering the cheese. In the morning they spread the cheese mass of the morning milk directly on the ashes. Thanks to the ash, a delicacy cheese was obtained.
Now in the production of cheese ash is used only in farms. A taste of spicy morsel with fruit tones.
4. Crotene de Chavignol
The next is a representative of goat cheeses Moute de Chavignol. The homeland of this cheese is the Loire Valley, and Chavignol is a village in which for the first time goat cheeses were made in the form of a cylinder.
Chavignol is eaten at different stages of maturity. Cheese, aged no more than 8 days, smells of meadow grass, after 11 days of aging, walnut tones appear, and after 20 days of aging the cheese becomes denser and spicy notes appear in the taste.
5. Furm d'Amber
The blue overver tuyere d'Amber completes the cheese plate. For manufacturing, cow milk is taken.
The peculiarity of this cheese is an unusual plasticity, the taste is sharp with a nutty shade. Its pungent taste is perfectly combined with sweet wine, so it can be served separately.
Under the classic cheese plate, you can serve bright, expressive white wine and a low-wine red wine( wine tannins do not combine with salt).