Cheese and wine: how to properly and elegantly serve to the table

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Cheese is an ideal appetizer, which is suitable for a party, a romantic dinner or for receiving important guests.

In our article, we will tell you how to properly design and what to best combine cheese dishes on the festive table.

Hard cheeses are preferably served after the main course as a snack before or instead of dessert. A wooden board, a porcelain plate, a wicker tray or a flat glass vase are ideal for serving cheeses.

According to the rules of etiquette, cheeses are laid out in the following sequence: from the most delicate to the most spicy. The dish must be served with a special knife for cutting cheese.

How to cut cheese correctly:

• cut round cheeses like a cake;
• oblong ones – into slices about 1 cm thick;
• cut small ones in half;
• emmental type cheeses are cut into large triangular slices.

Cheeses are best combined with nuts, pistachios, grapes, olives, apples, dried apricots, figs and honey. A fresh, crispy baguette and crackers will also make good company.

If you offer cheese to guests with wine, remember: the sharper the cheese, the stronger the drink should be, and vice versa.

Gentle varieties of cheese harmonize well with semi-sweet wine, and more pronounced – with red and dry.