Say Cheese!

I've been told in France that wine and cheese are like PB&J, cupcakes & frosting, glitter & the color pink--without one, the other would not exist. Thus, my trip toward Vinetality would never be fulfilled if I were to neglect learning how to put together a proper cheese plate.

After concluding an extensive study here in Paris, involving a sample set of likely 100+ cheese plates, I have come to the following conclusions:

A well done cheese plate reflects balance and variety. At least 3 cheese are included, each from different types of milk (cow, goat, sheep). Options are:

1. A hard cheese such as Emmantaler or Swiss cheese
2. A flowery mild cheese, such as brie or camembert
3. A blue or roquefort cheese
4. A goat cheese

The cheese should be center stage. Whereas Americans include nuts, dried fruit and a huge bunches of grapes, the cheese plates I've encountered in France are largely unadorned. (One post-dinner plate was served with a little jar of honey.) As far as a palette for the cheese, there is not a cracker to be found in France. Rather, Parisians keept it simple by spreading their cheese on crusty slices of baguette.

Presentation is paramount. Each cheese should be placed around the platter in the best order to taste it. Usually, the cheese which is the strongest in flavor is last. Regardless of which cheese, garnishments or bread is served, in France everything must look--in the words of Borat--very nice. While I'm sad that I must throw out my Wal-mart 'dinner party' plastic ware when I get home, I am confident that the quality of my entertaining will improve.

Any wine will do. Each cheese should taste different enough to call for its own wine. However, that takes the pressure off because the cheese plate could be enjoyed with a variety of different wines (or beers, or ciders). Here in Ile-de-France, I have tasted two knockout pairings:

1. A savory appetizer cheese plate, paired with a chardonnay champagne (or sparkling wine)
2. A post-dinner plate, paired an egregiously sweet wine

Of course this post will be updated with any conclusions I am able to draw from my continuing research. But, in the meantime, Bon Appetite!