What cheese for an aperitif?

Choose a hard cheese like Ossau-Iraty AOP Istara for its fruity notes, or Tomme de brebis Lou Pérac for a melting and delicate taste! And if you prefer an out-of-the-ordinary cheese aperitif, you can also opt for Mimolette Vielle Boule d’Or thin fries!

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– Soft cheeses: brie, camembert, gournet. These are fairly fatty cheeses that spread easily on bread or crackers.
– Loose cheeses: blue, gorgonzola, goat. …
– Hard and semi-hard cheeses: Gouda, Cheddar, Dubliner, Gruyère, Sheep Cheese.

In this regard, what kind of cheese for an aperitif?

Comté AOP, Gruyère IGP, Saint Nectaire AOP, Tomme de fromage: Raw or boiled, soft or strong on the palate, cheeses are the perfect accompaniment to a successful aperitif because the cheese platter represents warmth and warmth to share with family or friends.

What is the accompaniment to the meat plate?

For a sweet taste, you can choose fruits such as apples, berries, or dried fruit, as they are a great accompaniment to cold cuts and cheese. You can also serve marmalade and honey as sweet condiments to your tasting tray.

Also, what kind of cheese for the sausage plate?

– Soft cheeses: brie, camembert, gournet. These are fairly fatty cheeses that spread easily on bread or crackers.
– Loose cheeses: blue, gorgonzola, goat. …
– Hard and semi-hard cheeses: Gouda, Cheddar, Dubliner, Gruyère, Sheep Cheese.

What to accompany a cheese meal?

Cheese still has a special place on our table in France, to enjoy it you need a slice of good, fresh, crispy bread, a slice of pear or apple, or why not a sweet treat like marmalade.

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What cheese for an aperitif?

For a sophisticated and fun aperitif, try mixing major cheese families, such as Bleu de brebis Lou Pérac for blue-veined cheese, Ossau-Iraty AOP Istara for pressed cheese, and Brie de Meaux AOP André. Collet for soft cheese with a pale crust.

What cheese is for lunch?

Hard cheeses: Comte, Beaufort, Abondance, Tom de Savoie, Cheddar… Blue or blue veined cheeses: Fourmes d’Ambert, Roquefort, Bleu d’Auvergne, Gorgonzola… Soft cheeses with flowering rinds: Camembert, Brie, Shores… Soft washed rind cheeses: Münster, Patashuff, Washrin Mont d’Or… August 18, 2016

What cheese is for dessert?

– Hard cheese: Conte, for example. …
– blue: Roquefort, Stilton;
– Soft cheeses with a flowering rind: Camembert, Shores;
– Soft cheese with washed rind: Herve, Wissant sand;

How to present a meat dish?

How to present a sausage plate for raclette?

For a sweet taste, you can choose fruits such as apples, berries, or dried fruit, as they are a great accompaniment to cold cuts and cheese. You can also serve marmalade and honey as sweet condiments to your tasting tray.

How to present a cheese plate?

Fresh Fruits: Always leave an assortment of fresh fruits such as cheese platter, grapes, apples, figs… go great with cheese! Truffles: Place thin slices of black truffles in the heart of a brie de mou or melun, enjoy! December 17, 2018

What goes with a cheese platter?

But they can be accompanied by many other things… “In addition to the staples of bread and crackers of all kinds, cheese can be served with, among other things, jams, onion confit, olive tapenades, chutneys or pepper jelly,” says Serge Beliveau.

How to decorate a cheese board?

How to cook assorted cheese and sausages?

Also cut cheeses into different shapes, some can be left whole blocks, crumble them, cut into triangles, put soft cheese (fresh sheep) in a bowl and drizzle with olive oil and herbs… the possibilities are endless. Get creative and mix them up! October 27, 2020

How to make a beautiful cheese plate?

– Hard cheese: Conte, for example. …
– blue: Roquefort, Stilton;
– Soft cheeses with a flowering rind: Camembert, Shores;
– Soft cheese with washed rind: Herve, Wissant sand;

How to accompany the cheese?

But they can be accompanied by many other things… “In addition to the staples of bread and crackers of all kinds, cheese can be served with, among other things, jams, onion confit, olive tapenades, chutneys or pepper jelly,” says Serge Beliveau.

What cheese with sausage?

As for white wine, especially if it’s dry, it’s a win-win that pairs just as elegantly with charcuterie as it does with soft or hard cheeses. No risk of bad taste with blue cheese as you would with fresh goat cheese!

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