Cheese is made from milk, usually from one of these 3 animals: cows, goats or sheep. It is produced by the coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
There are thousands of varieties of cheeses found all over the world. Every culture seems to have their own cheeses. Where there is milk.. there is cheese. The staff at Medbery Marketplace in Roscoe Village is excited to share their knowledge of cheese with you. We offer private cheese tastings for your family, friends or business associates that are entertaining as well as educational.
Use around 5-7 different cheeses. Arrange them on a plate in a clockwise position with the mildest cheese at 12 oclock. Work your way around the plate from mild to sharp, full flavored cheeses. Make sure if the cheese has a rind that you include it in your samples, some rinds are quite tasty while some may have a stronger, tougher texture. Have your guests first look at the cheeses appearance, next feel its texture, then smell the cheese and note the aromas, similar as you do with wines, and finally taste the cheese, breathing in some air through your mouth as you taste will enhance the taste buds sensitivity. Some good foods that go well with a cheese tasting are fresh grapes, figs, almonds or walnuts, and dried fruits such as apricots, dates and cherries. Make sure cheeses are at room temperature.
Be sure to have plenty of napkins for guests to wipe their fingers before the next cheese selection and also provide some plain french bread or wafers and some water to help cleanse the palette after each taste. Ask our Roscoe Village deli staff to assist you in selecting the perfect assortment of cheeses and accompiniments.
To cut a wedge of cheese from a wheel, use a large sharp cook’s knife dipped in hot water and wiped. Score the cheese rind or wax first and then gently rock the knife from front-to-back, applying pressure to evenly cut through the body of the cheese.For serving, whilst cheese knives are very handy to cut and extract a piece of cheese with the prongs on the end of the knife, a sharp knife will also suffice. A butter or pate knife can be used for softer cheeses. Marinated cheeses in oil can be served with a small fork or spoon.Remember to provide a separate cheese knife or utensil for each cheese, and encourage guests not to mix the knives to avoid mixing cheese flavors. Medbery Marketplace and The Village Pantry in Roscoe Village offer a good selection of cheese servers.
Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature. For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator.Arrange them on the serving plate with accompaniments alongside but not touching the cheese. It’s best to use a larger plate that gives guests plenty of room to manoeuvre the cutting of the cheese. For firm cheeses served in wedges, cut a couple of ‘starting slices’ to prompt guests as to the best way to cut the cheese.Cover loosely with a damp tea towel or plastic wrap until serving time.
If you are holding a Cheese and Wine tasting, assemble cheeses on separate plates by style or region, with accompaniments including the recommended matched wine alongside. Arrange them in the order you plan to taste them – from mild flavoured to strong. Space them out on a large table or smaller tables around the room, allowing plenty of space for guests to taste, mingle and discuss! Remember to include some Coshocton County Wine and locally made Pearl Valley Cheese.
Copyright Medbery Market 2010, all rights reserved.