A French cheese connoisseur has provided her final information to all issues cheese, starting from creating the proper grazing board to one of the simplest ways to retailer them.
Cheesemonger Aurore Ghigo, who lives in Sydney, mentioned storing cheese appropriately within the fridge is ‘important’ as a result of it retains them contemporary for so long as doable.
‘One of the simplest ways to retailer your cheese is within the paper packaging that it is wrapped in,’ she informed Day by day Mail Australia.
‘However if you happen to bought a bit on the deli that’s in Glad wrap, you possibly can wrap the cheese in baking paper at residence, after which put it in an hermetic container. Keep away from utilizing plastic wrap as a result of it’s going to make the cheese sweat.’
Aurore mentioned the proper cheeseboard ought to all the time embody an odd variety of totally different cheeses – and organized from the mildest to the strongest.
French cheesemonger Aurore Ghigo (pictured) has provided her final information to all issues cheese, starting from creating the proper grazing board to one of the simplest ways to retailer them
With regards to etiquette guidelines for cheeseboards, Aurore mentioned you must all the time lower off ‘small chunks’ from a complete cheese earlier than serving
‘The essential “French” rule is to all the time embody odd numbers of cheese in your cheeseboards, so three or 5 will work completely,’ she mentioned.
‘Utilizing a mix of textures is all the time tip to remember, you desire a scrumptious combination of exhausting, delicate, and crumbly.’
Aurore – who might be internet hosting a masterclass on the Bon Fromage Pageant of European Cheeses – mentioned the most important mistake folks make is placing two cheeses from the identical household on a board akin to two blues or two white moulds like a brie and a Camembert.
‘Nonetheless, it’s about your private style however for selection, it’s best to place several types of cheese in your board,’ she mentioned.
With regards to etiquette guidelines for cheeseboards, Aurore mentioned you must all the time lower off ‘small chunks’ from a complete cheese earlier than serving.
‘It would enable your company to really feel assured in serving to themselves take a bit,’ she mentioned.
‘Keep away from together with cheeses which can be nonetheless wrapped of their packaging, this additionally goes for dips and crackers. Do not depart them of their authentic wrapper, place them in a clear dish.’
She mentioned it is advisable to embody a unique knife for every sort of cheese.
‘Color the handles like blue for blue cheese and white for brie sorts as we do not need to unfold blue cheese on a scrumptious nutty Comte,’ she mentioned.
‘Place the nostril begin of the cheese in the direction of the skin of the board. It would make it simpler to chop the cheese.’
She mentioned you must by no means wrap cheese in cling wrap because it causes them to sweat (inventory picture)
Aurore mentioned the proper cheeseboard ought to all the time embody an odd variety of totally different cheeses – and organized from the mildest to the strongest
With regards to making a cheeseboard, her 5 go-to cheeses embody Langres, Brillat Savarin, Comte, French Camembert and Bleu D’Auvergne.
‘It’s so powerful to decide on between cheeses, I like delicate cheese, however to please company, I’ll pop at the very least two exhausting cheeses on my cheeseboards,’ she mentioned.
Aurore mentioned she prefers serving cheese with bread or crackers.
‘Having accompaniments in your cheeseboards are important. I all the time add a jam or a paste, it provides a contact of sweetness to the complete board,’ she mentioned.
‘Add several types of crackers like a fig and honey (candy) or olive oil and sea salt (savoury) can assist intensive the style of your jams and pastes.
‘Dried fruits on a cheeseboard is actually an 80s model, nevertheless there may be nothing unsuitable with Australian muscatels and dried figs. Add seasonal contemporary fruit to carry a contact of acidity to your board.’
Aurore added: ‘You possibly can embody as many components as you need, extra components will assist your cheeseboard look lovely and appetising. Bear in mind, we eat with our eyes.’
Bon Fromage Pageant of European Cheeses 2021 will run from Friday, October 22 to Sunday, October 24 for a protracted weekend of world-class tasting and tacky wonders.
The weekend pageant offers cheese lovers entry to a choice of 15 on-line masterclasses hosted by the best foods and drinks consultants.