How to serve cheese to a cheese snob!

How to serve cheese to a cheese snob

Presentation matters just as much as the provenance of cheese…

If visiting a cheese shop or choosing the cheese course when eating out is a regular thing then how the cheese is bestowed upon you will be important.

Choosing the right board can be the difference between a wow from the guests and something they won’t forget in a hurry or just a mediocre appetizer to graze.

So, the character of the wood and how the board emphasises the history or the heritage of the cheese can really make a difference; a regular piece of double Gloucester placed on a regular chopping wooden board compared to a piece of Double Gloucester on a rustic olive wooden board could be the difference between your guest feeling enthused or completely turned off.

Wood cheese boards.

Wooden cheese boards – A popular choice when serving a cheese course, easy to wipe clean, no scratchy sounds when slicing or cutting the cheese, they’re light and economical.

The down side to wood boards is that although easy to wipe clean, they should be oiled and waxed regularly, as soon as they are not cared for correctly, they begin to smell a little pongy, which means the bacteria have got in and set up camp!

When choosing the wooden board for your cheese, choose a board which doesn’t absorb flavours easily, don’t forget that cheese is rich in fats and oils so once the fat oxidises the smells become less like cheese and more like stale milk.

Which wood for your cheese boards?

 The best wood to use for your cheese boards is bamboo, olive, teak or cherry as they are non-porous. Make sure when purchasing your board that it is not pre-varnished, as the likelihood is the varnish is not food safe, best opt for a naked wood and treat it yourself to a rub of oil or wax.

There are alternatives to wood to use for your cheese, slate is one of them..

 Slate, is again easy to wipe clean, it is versatile, you can use slate boards as regular plates as they are non-porous so they don’t absorb smells or flavours. They can be used as place mats, you can put hot pans on them, they have a sturdy surface which prevents scratches and they are environmentally friendly. However, like wood, slate comes in different categories, kitchen slate is the non-porous type and is the slate which is almost always black in colour, the other type, the coloured variety is porous and is prone to chipping or cracking.

You can even use chalk to write on the board, your guests will be impressed when the name of the cheese is inscribed next to it.

How to clean your cheese snob boards

Wooden cheese boards – wipe clean, a gentle scrub or use the juice of a lemon mixed with salt which exfoliates the surface of the wood to remove any bacteria harbouring in the inevitable fine scratches created using the cheese knife. Oil or wax the board regularly with food saft oil, to preserve the wood and keep the board rustic in appearance.

Slate Cheese boards – wipe clean and once again a gentle scrub with soapy water. Gently rub with oil to bring the lustre back to the slate.

Either board are more than capable of exhibiting your chosen cheese to create the wow factor however, there are many considerations to ensure it is a wow you get and not a ugh!! it is all about the quality of the board, the way you care for your board and most of all how you display your cheese and the accompaniments, which of course, you will have carefully selected!!

If you’re going to be a cheese snob, do it properly!!!







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