You know you can’t resist that cheese platter calling your name at the party, right? Yeah, I can’t either. Wondering how to make your next cheese platter even better? Sophie has you covered…check it out!
Top tips for making fantastic fromage platters and pairings at home
Sophie Boban-Doering of Fromagerie Sophie shares secrets for choosing cheese that will wow a crowd. August 8, 2018 (San Luis Obispo, Calif.) – Creator and owner of Fromagerie Sophie, Sophie Boban-Doering, is taking the mystery out of creating cheese platters and pairings at home. Sophie wants cheese to be approachable to everyone and has created a go-to guide to help.
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Think about the texture of the cheese selecting ones that are soft, semi-soft, semi-hard, crystally and hard.
Search for a good balance of flavors ranging from strong to mild.
Brighten up the board with dried and/or fresh fruit and nuts, as well as charcuterie for the meat lover and to introduce more textures and flavors.
The recommended serving size is two to 4 ounces per person. This is also dependent on how and when cheese is served. The amount is different if it’s an appetizer, a meal, or to be enjoyed as dessert.
Creating a wine and cheese pairing is like going on a road trip without a GPS. It’s nearly impossible to know what you’re going to experience along the way – and that’s the best part! The journey is to find a pairing where the wine brings something different to the cheese and vice versa. Each should stand out individually and together they should highlight new flavors that weren’t present before.
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The best way to experience this is to sip the wine, have a bite of cheese, take another sip of wine and then see how the flavors develop on the back of the palate. And most importantly, have fun! Here are four tried and true pairings.
- Cabernet Sauvignon pairs great with Regal De Bourgogne a la Moutarde de Meaux. It’s a pasteurized cow’s milk, triple crème cheese coated with mustard seeds that create a cheesecake-like texture and taste.
- A Rhône varietal blend, like GSM, is best with a hard cheese called Beppino Occelli Cusie Foglie di Castagno. It’s pasteurized sheep and cow (or goat and cow) and aged 18-24 months. The cheese wheels are then wrapped in chestnut leaves giving the cheese its unique and exceptional flavor.
- Rosé is a perfect pairing with Langres; a pasteurized cow’s milk that is aged five weeks after it’s washed with marc de Champagne during its ripening period of 15-21 days. It’s delightful.
- Zinfandel is made for Beenleigh Blue, a pasteurized sheep cheese with remarkable aromas suggesting sweetness of nectar and honeysuckle. It’s a mild blue and a crowd favorite.
It’s also important to remember that cheese is a living product so the taste and texture are always changing. Any leftovers can last for a long time if wrapped in parchment or wax paper and then stored in an air-tight container in the refrigerator. The paper is important because it allows the cheese to breathe without collecting moisture. It’s even ok if it starts to grow mold as that’s part of the process. Feel free to cut it out and eat around it.
Cheese samples and educational opportunities are always available at the store located at 1129 Garden Street in San Luis Obispo, California, online at www.fromageriesophie.com or on Instagram and Facebook.
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About Fromagerie Sophie
Fromagerie Sophie is a European-inspired cheese shop with a fabulous selection of cheese from all over the world; as well as artisanal charcuterie, pâtés, and specialty accoutrement. There are typically 60-80 cheeses in the case at any time made according to old world traditions. Fromagerie Sophie is located in downtown San Luis Obispo, California at 1129 Garden Street. Shop hours are Monday through Saturday, 10am to 6pm and Sunday, 12pm to 5pm. Find them online at www.fromageriesophie.com, and follow them on Instagram andFacebook.
CONTACT:
Vanessa Igel
Parker Sanpei
Vanessa@ParkerSanpei.com
805.543.2288
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