How to Choose Cheese for a Dinner Party

How to Choose Cheese for a Dinner Party Female: Cheese. So cheese is the beginning of the meal is very different than cheese at the end of the meal. Just you want a little of a nosh for people to have with their bubbly break the ice, you know get to open the door. And the general rule of thumb if you’ve got a lot of other food to go afterward is just an ounce or two per person to hold on. Same thing with dessert, you would go more robust more you know, blues, stinky cheeses, something at the end of the meal. But you’re starting to see much something a little more delicate, a little more subtle. Susan: Okay. Female: When I do a cheese course I like to keep things in number, odd numbers visually just to keep it interesting but not overwhelming. And I'm giving you a mix of milk scary, got a cow, a goat and a sheep, and different textures. So the first we jokingly -- the ice cream with cheese. It is so creamy and it really has -- it’s actually named after the famous food critic, you are what you eat, in this case butter. Buttered fat with your friends especially with -- so -- is a cow’s milk cheese. Then next up we’ve got -- and I’ll give you a little taste if you like. Susan: Of course. Female: We’ve got -- Susan: Don’t tell the trainer. Female: The trainer is here. So this is the Brillat, that’s the super creamy cheese. Also known as breakfast cheese, paired with blueberries or apples. Susan: Now, on what I’m going to serve this on? Female: Crackers, something simple. You don’t anything to prepare too flavorful because these are delicate cheeses. The mini toast that you look at some -- you have, can look at the mini toast? Or a can-can as excellent nuggets for two bucks. Susan: I have a nuggets for dinner. Female: Oh skip it then. Susan: Too much bread. Female: Get a little dry toaster them. Susan: Okay for all them? Or just for that one? Female: Yes you don’t want too complicated. In fact the third cheese you can often survive on. Susan: You think so? okay. Female: So the next up we have -- which that means like a little mouthful. It’s a goat’s milk cheese. Susan: Spanish, mondo? Female: It’s actually Italian. Susan: Italian, mongo. Female: It’s northern Italian, -- goat’s milk in there in these lovely little round so you can either -- you know I prefer to serve things on a plate or a server like this and like people serve themselves, especially with eight people. You don’t want to pre-plate. Susan: No. Female: It is just not good. Susan: No. Female: So it’s a creamy. Susan: Yeah. Female: But mild for a goat. Susan: Very nice. Female: And then last up, everyone has heard of Manchego. Susan: Right. Female: The famous name of the sandwich, same region, same method, different breed of sheep. So we’ve got Zamorano. It’s also not quite as salty. And Manchego but it’s slightly sweeter, slightly sweeter style. But it’s all from just different breed of sheep, the milk difference. Susan: So it’s Spanish, Italian, French. Female: French. Susan: French, nice. Female: So mix of milks, mix of countries, mix of textures. Susan: Nice. Now, just to back up, just drawn from another point. I don’t really have anything to clench your palate between these wines. Is going to be a problem? Female: Not at all especially -- Susan: Is the food okay? Female: The food is doing the job and the sparkling wine, you really want to palate that to the best one. But because you’re starting delicate to heavy, from the bubbly to the red, you're following a natural progression so you don’t really need a punch. Susan: Okay. Female: To punch your palate or to even lose your glasses. Susan: Okay great. Well thank you. Female: Thank you. Enjoyed it. Susan: Bon appétit! Female: Thank you.