HOW TO SERVE CHEESE
Impress yourself, and then impress your friends!
This is how the pros do it! For cocktail parties and dinner parties, or just you and your friends! Maybe just you and your mate!
PLATE #2 FRENCH PYRENEES CHEESE PLATE
INGREDIENTS:
- One-1 1/2 oz slice (portion) Bethmale chevre OR Bethmale brebis
- Same of Ossau-Iraty
- Same of Moulis chevre OR brebis
- Same of Chabriou OR Basquitou OR Chabrin
- One whole OR two small roasted piquillo chiles
- Scant handful shelled walnuts, preferably Fairway’s AOC Perigord walnuts
- Scant handful Fairway mixed olives of all colors, shapes and sizes
- One whole grilled artichoke
- Crusty bread of your choice, preferably by Fairway’s Sarah Black
PROCEDURE:
Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place walnuts at 3:00 and 9:00; place olives at 6:00. Place piquillos and artichoke in the center of the plate. Serve at room temperature, but within one hour so the cheeses, etc. don’t dry out. Serve with cloth napkins and silverware and your choice of butter, separate.
SUGGESTED BEVERAGE:
You needn’t get fussy; any French red OR white wine you like, if not cold beer OR Pineau des Charentes (iced). French ciders are marvelous, too
