How To Assemble A Perfect Cheeseboard

Points to Note:

  1. Please aim to have a good visual appeal and great tasting cheese.
  2. How many cheeses do you want to serve? 4-6 different types should be enough. Don’t crowd the cheeseboard.
  3. How much cheese should you serve? Allow about 2oz (55g) of cheese per guest for a tasting and about 100g (4oz) per guest if the cheese is the bulk of the meal. Please don’t be tempted to put out more than you need.
  4. Make sure you have a good balance of flavours, from mild cheeses like Gouda or Edam to flavoured cheeses like White Stilton with Mango and Ginger and strong cheeses like Roquefort. Serve at least one goat or sheep’s milk cheese, rather than all cows’ milk cheeses.
  5. You may even decide to serve 4-5 types of cheddar, or cheese from a region or country or a variety of flavoured artisan cheeses. Continue reading

Ricotta Cheese

Ricotta is a soft, moist, fragile Italian curd cheese made from whey (left over from making hard cheese). Ricotta means “cooked twice” or “re-cooked” First, the milk is heated during hard cheese production and then the separated whey is collected and re-heated to make ricotta curd cheese.

The whey is heated to near boiling point, with a little vinegar (or sour milk, lemon juice, olive oil) to raise the acidity and cause coagulation. The curds rise to the surface in tiny lumps and are scooped into open-weave baskets or plastic moulds where they are left to drain for 4-6 hours, then they are ready for consumption. A gallon (4.5 litres) of whey will yield only a few ounces of curd, which make up the ricotta cheese. Continue reading

Jarlsberg®

Jarlsberg® myfavouritepastime.com

Origin: Norway

Jarlsberg® was first produced in the 1860s in Jarlsberg and Vestfold county, Norway. It was later revived in the mid-1900s. (World Cheese Book). Jarlsberg® is famous the world over, for its distinctive sweet and nutty taste and its large, round holes. It resembles a Swiss Emmentaler.

Production

It’s produced from the rich milk produced from cows grazing in high summer pastures, (World Cheese Book), in 10kg wheels, but is mostly sold in wedges of various sizes, depending on the retailer.

The cheese curds are cultured with propionibacteria, which breakdown the lactic acid into propionic and acetic acids, and give off carbon dioxide gas. The gas creates bubbles (holes) in the soft and elastic curd. The holes expand, as the cheese ripens.The size of the holes is a good indication of a cheese’s maturity. (The Guardian). Continue reading

White Stilton with Mango and Ginger

My Favourite Ingredients

White Stilton with Mango and Ginger myfavouritepastime.com

White Stilton with Mango and Ginger is a blended cheese which incorporates mango and Australian Buderim ginger to impart a sweet, savoury and tangy, intense flavour to the traditional Stilton cheese.

It’s mainly used as a dessert cheese and is one of the popular white Stilton’s, with fruit.

Ingredients: pasteurized cow’s milk, salt, vegetarian rennet, dairy cultures, sweetened dehydrated mango (mango, sugar, anti-oxidant: citric acid), crystallized ginger (ginger, sugar), flavoring.

Serving Suggestions

  1. Wine: Pair it  with a crisp yet slightly sweet white wine.
  2. Serve on ginger biscuits with crème fraiche for a quick and tasty dessert.

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