Recipe
European cheeseboard for the menu
Five cheeses, five textures and a tasting order that works. Quantities per guest and how to build it so it does not dry out on the pass.
- Time
- 15 min
- Difficulty
- Easy
- Portions
- 4
Ingredientes
- 120 g Spiga brie
- 120 g Grand Roi camembert
- 100 g Swiss gruyère
- 100 g Provolone dolce DOP Valpadana
- 80 g Gorgonzola DOP dolce
- Sourdough bread
- Fig jam and walnuts
Method
Take the cheeses out of the fridge 45 minutes ahead. Cold, they have no flavour: it is the most common mistake in the dining room.
Cut each one respecting its shape. Soft cheeses in wedges from the centre, the gruyère and the provolone in shards, the gorgonzola in a portion with a spoon beside it.
Lay them clockwise, from mildest to strongest: brie, camembert, provolone, gruyère and gorgonzola.
Keep the gorgonzola apart from the rest with the walnuts or the bread: if it touches the others, it passes its aroma on.
Serve the bread separately and the jam in a small dish, never on the board itself.
A cheeseboard on a menu is decided by two things: that there is contrast of texture and that the tasting order makes sense. Five cheeses is enough; beyond that the guest stops telling them apart.
Quantity per guest. Between 100 and 130 grams in total as a starter, and between 60 and 80 to close the meal.
Rotation. All five have a long shelf life, so the board does not force you to throw product away in a quiet week.
