February 16, 2016

for the love of cheese


Tips for serving cheese:

1. Pick your favourite board. You can create a visual intrest for your guests with a nice centrepiece. A selection of grapes is always a good idea for a cheeseboard.

2. Then you can choose your cheeses. There is a huge variety on soft ,creamy, hard ,salty, sweet go ahead and pick your favourites you can never go ‘wrong’ when it comes to cheese. Most of the times serving tree is a good amount.

3. If you are serving your board before dinner choose lighter cheeses such as a herb-coated goat cheese or mozzarella. In case you want to serve it after dinner you can go one or two ways. Serve just one rich and creamy cheese or go for full flavour cheeses like cheddar, gouda or blue cheeses.

4. Choose one cheese made with each type of milk -cow, goat and sheep’s milk or with different textures. Go for a soft and creamy cheese such as Brie, a firmer style cheese such as Cheddar  and a hard grating-style cheese like Parmigiano-Reggiano.


5. You can pair cheese with chutneys, olives, nuts, honey dried fruit, crackers and bread. The types of breads that contain walnuts, dries fruits or olives are always a great choice.

6. Be sure to serve them at room temperature by taking them out of the fridge at least one hour ahead of time.

7. When trying to match wine with cheese as a general guideline, go by the texture and taste of the cheese rather then the smell. A soft and creamy cheese is equally good with a sweet, soft wine as it is with tangy acidic wine whereas strong or salty cheeses normally go best with an acidic wine.Remember the more mature and salty the cheese, the more aggresive the taste when it is eaten with wine.


Baked Camembert
250g Camembert
1clove garlic
a few tips fresh rosemary
olive oil
1 small handful dried cranberries
1 small handful mixed nuts
pretzels and bread skewers

Method : 
Preheat the oven to 180 °C. Take out the paper that the cheese is covered with and put back in the box. Now score around the top and cut a little bit of the top layer of the skin. Finelly grate a peeled clove of garlic and poke into the cheese a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes until gorgeous and oozy in the middle. Finely chop a small handful of dried cranberries and mixed nuts and put them in a bowl. Now you can take some bread skewers and pretzels, dunk them in the oozy cheese and dip them in the cranberry and nuts.

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Ricotta balls with harissa onions
80g ricotta shaped into small balls
10g chives finely chopped
1 tsp harissa paste
1tsp olive oil
4 banana shallots,halved
20g pistachios,chopped to serve

Make the ricotta into small balls and keep in the fridge to firm up for 20minutes. Preheat the oven to 200 °C and put the chives into a shallow bowl. Take the firm ricotta balls and coat them in the chives. In a bowl combine the harissa and olive oil,then add the shallots and toss to coat. Arrange the shallots in a baking dish and roast in the oven for 25 minutes until sticky and soft. Serve the ricotta balls on some olive crackers with the onions and sprinkle over the pistachios to finish.

cheese6 cheese7

Baked ricotta
250g ricotta
4tbsp olive oil
2 garlic cloves
zest of half lemon

In a little bowl add the olive oil, thyme leaves, garlic slices, lemon zest, chilli and a pinch of salt. Rub the ricotta with the olive oil mixture. Bake in the oven for 15minutes at 180°C and serve.

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Marinated feta
1 block of Greek feta
1 bunch thyme
1 bunch oregano
1 chilli
1 clove garlic
zest of 1 lemon
olive oil

 Divide ingredients between two small mason jars. Seal and refrigerate. As it sits in the fridge is getting better and better.

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Soft Cream cheese on chips
truffle parmesan
candied hazelnuts
lemon zest
baby watercress
beans chips
lentil chips

Serve the cheeses on top of the chips sprinkle with the hazelnuts and lemon zest and dress with a bit of baby watercress.

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Rarebit bread with carrot soup
225g grated Cheddar cheese
2 teaspoons Worcestershire sauce
1 teaspoon mustard
3 tablespoons beer
slices of bread
carrot soup to serve

Mix the cheese , Worcestershire sauce, mustard, beer and pepper in a food processor until well combined. Lightly toast the slices of bread then spread the rarebit mixture on one side and cook in the oven for a few minutes until browned and bubbling. Perfect topping for your soup.


recipes, execution and cheese tips by Elisavet Deleha, photography Gertrude Gary Milk 

Did you miss last week’s post? Read about our Healthy Vegetable Pizzas and more here !

(post created especially for teapot.gr)

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