Savory Tv loves cheese as an appetizer. Are you planning a cheese tray for your holiday party, and looking for tips beyond the ordinary as we are? We love this helpful video from cheesemonger and author of The Cheese Primer Steven Jenkins, as he discusses the perfect cheese appetizer plate with Serious Eats, which includes a combination of sheep, goat, and cow cheeses. He recommends staying fairly mild to please all of your guests, and to choose no more than 3 to 4 cheeses, and ensure that all are different from each other in both texture and flavor. Steve says to opt for cheeses that are unique, primitive, or rustic in appearance. In the video, he chooses a few of his favorites, including a Poitu Chevre (goat – France), a Tomme de Cabrioulet (raw goat – France), Torta del Casar (sheep – Spain), Serpa (raw sheep – Portugal), and a Smokey Blue (cow – US) from Oregon’s Rogue Creamery that has been smoked with hazelnut shells.
What is a cheesemonger exactly? Basically a cheese expert. Although not having the strict educational requirements as a sommelier has for wine, cheesemongers often are top experts in their field, and are well respected and appreciated in the culinary world. In our world of chain stores and the sad decline of Mom and Pop, cheese mongers can be tricky to find if you are not in a large metropolitan area. Our best advice is to Google “cheesemonger” (or “cheese shop”) and the name of your city, and to search the message boards at Chow.com. You can also ask your favorite restaurant chef if he has suggestions for a reliable source. The best shops will encourage tasting and help you with wine pairings.
For more cheese suggestions, absolutely check out these great cheese plate tips and recipe ideas from chef Michael Chiarello. Michael recommends soft and aged goat cheeses, Teleme, Parmigiano-Reggiano, Gorgonzola, Camembert, to serve with bread, and offers wine pairing and plating suggestions.
Do you have a favorite cheese that your party guests love? Let us know please in the comments section!