The European Dairy Association CNIEL and the European Union have run the second edition of the ‘Open Your Taste, Enjoy European Cheese’ campaign.

Hosted by Cheese Master François Bourgon, the workshop demonstrated that the complexity and diversity of cheese can be paired in a multitude of ways for all occasions. Underlining the “infinite pairing possibilities,” the workshop uniquely paired a selection of cheeses with French whiskies.

“Cheese is a culinary facilitator and enhancer, a multi-sensorial ingredient enabling a multitude of culinary opportunities,” Bourgon says.

Cheese…

is made to be shared

Apart for pre-packaged or small portions, cheese is a food that people share. You can cut it, portion it, share it. Cheese is a facilitator, gathering and federating people. It plays an important role in the convivialité (togetherness) of societies thanks to this ‘shareable dimension’.

 

is convenient and easy to taste:

Cheese is a nomad food, you can carry it for short or long trips, always ready to be used. No need to use cutlery, you can eat it with your hands anytime (breakfast, brunch, lunch, appetitive, diner…) anywhere, including in the street!

 

is trendy

Cheese is rich in proteins. It represents a great alternative for vegetarian foodies who seek to reduce their meat consumption. Also, as more and more consumers and foodies look for authentic and eco-friendly products, cheese is a crafted ingredient that requires know how, time and balance to be delicious. More and more cheese masters, craftsmen and experts from Europe are now travelling the world to educate consumers and share their knowledge and passion about these delicious products.

 

Cheese Know-How :

 

Serving Cheese in Style

For optimal flavour, take the after-dinner cheese platter out of the refrigerator an hour before consumption. Cheese should be served at room temperature for the taste and aroma to gradually develop. Like fine wine, if cheese is served cold, both scent and flavour will be diminished. Cheese comes in diverse shapes, and how to cut a cheese is also a very important factor. The purpose is to achieve the greatest tasting pleasure — round or square cheeses should be cut like into triangles like slices of pie; triangular pieces of Brie should be cut from the top to the bottom into bite-size pieces; cylindrical cheeses should be cut into little circles; smaller cheeses can simply be halved.

 

How to Best Keep Cheese:

 

To preserve the original texture of a cheese, and to keep them from losing flavour, simply wrap the cheese tightly in its original packaging, plastic cling wrap or aluminium foil. Pack different cheeses individually for storage, or at least in accordance to the different types of cheese.

 

For more on the campaign see the December 2016 issue of AHCT out soon