Fandango Catering and Events Offers 9 Tips for Hosting a Cheese Tasting

A cheese tasting is one of the easiest parties you can host because there's no cooking involved.  Cheese tastings are great for busy people who want to entertain stylishly but don't want to or have time to cook.  You can buy the cheeses, accompaniments, and beverages a day or two before or even the day of your gathering. 

Here are our 9 best tips for hosting a cheese tasting party.

Choose a tray--Silver, glass, porcelain, or wicker are good choices to show off cheeses, or a wooden or marble cheese board.  These last two aren't necessary and we wouldn't buy either if we weren't going to use them again for other things.  Line trays with doilies, edible leaves such as large lettuce or greens leaves, or buy special paper cheese leaves if you're feeling luxe.

Stick to 4 choices max--With any more than that people's palates can't really taste the differences between the cheeses.

Vary shapes and colors--Wedges with logs and rounds and pale with dark orange or gold or blue.  Or cheese coated in herbs or paprika or with a wine rind.

Vary textures--Contrast moist, creamy cheeses with dryer and/or more firm ones.

Try cheeses from the the three main types--If you're guests are adventurous, try cow's milk, sheep's milk, and goat's milk cheeses

Cheese must be room temperature--Cheese loses flavor if it's cold, so take cheese out of the refrigerator 2 hours before your party.

Accompany cheeses with one or more of the following:
*Round country loaves, baguettes (we like sourdough baguettes), ciabatta rolls, or a chewy whole grain or raisin bread
*Fresh seasonal fruit (also make sure you take the fruit out of the fridge at least 1 hour before your party)
*Green salad--make it simple so the cheeses shine and use walnut or hazelnut oil for the dressing (don't serve a very pungent dressing or vinaigrette or you'll interfere with the tasting of the cheeses), and you can also include fruit in the green salad if you and your group like this

Serve wine(s)--A medium-bodied Pinot Noir or Cabernet Sauvignon is a good all-purpose choice, as are Spanish sherries, both sweet and dry.  Very pungent cheeses are often better with craft beers than with wine, or also go well with Gewurztraminer wine.  For an all-purpose white, try a crisp white such as Sauvignon Blanc or Sancerre.  If you have more time and are so inclined to choose a selection of wines or beers paired to the cheeses, for a nice pairing chart see The Nibble (http://www.thenibble.com/ ), "Matching Cheese with Wine and Beer Pairing Chart."

Don't set the cheeses out uncut--As host, make the first cut in each cheese for your guests or they might be shy about cutting into them

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/