Cheese Selection
A curated selection of cheeses, often paired with wine recommendations.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The art of cheesemaking dates back thousands of years, with evidence of cheese production found in ancient civilizations. Different regions developed unique techniques and traditions based on local climates, available resources (milk types), and cultural preferences. Cheese selections, as curated assortments, likely emerged with the growth of gastronomy and appreciation for regional specialties, especially in Europe.
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Cheese selections are deeply embedded in European cultures, often served as part of a meal or as an accompaniment to wine. They represent regional identity and culinary heritage.
French Cheese Culture
France boasts hundreds of different cheeses, each with its own AOC (Appellation d'Origine Contrôlée) designation, guaranteeing its origin and production methods. Cheese is an integral part of French cuisine and is often enjoyed after the main course, before dessert.
Italian Cheese Culture
Italy also has a rich cheese tradition, with cheeses like Parmigiano-Reggiano, Mozzarella, and Gorgonzola being world-renowned. Cheese is used extensively in pasta dishes, pizzas, and as a table cheese.
British Cheese Culture
The UK produces a variety of cheeses, including Cheddar, Stilton, and Wensleydale. Cheese is often served with crackers or bread and accompanied by chutney or fruit.
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A cheese selection offers a diverse range of flavors, from mild and creamy to sharp and pungent, savory and sweet.
The specific flavors depend on the cheeses included. Examples: Brie (mild, buttery, mushroomy); Cheddar (sharp, tangy, nutty); Gorgonzola (pungent, salty, creamy); Goat cheese (tangy, earthy, grassy); Gruyere (nutty, complex, slightly sweet); Parmesan (salty, umami, hard). Textures can range from soft and spreadable to firm and crumbly.
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Cheese Selection Variety
Aim for a variety of textures (soft, semi-hard, hard) and milk types (cow, goat, sheep). Include cheeses with different flavor intensities, from mild to strong.
Serving Temperature
Serve cheese at room temperature to allow the flavors to fully develop. Take the cheese out of the refrigerator about 30-60 minutes before serving.
Wine Pairing
Pair cheeses with complementary wines. For example, soft cheeses like Brie pair well with light-bodied white wines, while hard cheeses like Cheddar pair well with full-bodied red wines. Blue cheeses often go well with sweet wines.
Accompaniments
Offer a variety of accompaniments such as crackers, bread, fruits (grapes, apples, pears), nuts, honey, and jams to complement the cheese flavors.
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