Holiday season is upon us and if you’re entertaining, a charcuterie board or cheese platter is always a good idea. Pulling together a fancy cheese platter is easier than it looks and the perfect way to serve up pre-dinner nibbles or as a dessert. Morgane Foucaud, founder of fine food deli La Petite Boutique shares her tips for building a tasty, varied cheese board.
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Go out and experience great cheese platters
A cheese board is simple enough to assemble yourself at home, but going out to experience how restaurants do it is a great source of inspiration. Morgane recommends some of her favourite places: “Saint Pierre has a beautiful cheese cart with a selection of cheeses that changes every week; Audace on Dickson Road serves a delicious warm Saint Felicien, and Big Fat Mama in Sentosa offers a 20-type cheese buffet on Thursdays.”
A cheese board is simple enough to assemble yourself at home, but going out to experience how restaurants do it is a great source of inspiration. Morgane recommends some of her favourite places: “Saint Pierre has a beautiful cheese cart with a selection of cheeses that changes every week; Audace on Dickson Road serves a delicious warm Saint Felicien, and Big Fat Mama in Sentosa offers a 20-type cheese buffet on Thursdays.”
Visit a cheese specialty shop to taste and purchase
The appreciation of fromage is gaining traction in Singapore and last month, the Centre National Interprofessionnel de l’Economie Laitière (CNIEL) ran an island-wide campaign promoting European cheese, making it even more accessible with in-store promotions at FairPrice supermarkets from October 2017 to April 2018. Even so, it is worth your time to visit a specialty cheese shop because the proof of the pudding is in the eating.
The appreciation of fromage is gaining traction in Singapore and last month, the Centre National Interprofessionnel de l’Economie Laitière (CNIEL) ran an island-wide campaign promoting European cheese, making it even more accessible with in-store promotions at FairPrice supermarkets from October 2017 to April 2018. Even so, it is worth your time to visit a specialty cheese shop because the proof of the pudding is in the eating.
An experienced cheesemonger like Morgane would be able to make recommendations and explain the provenance of the cheese as you sample and select your favourites.
Purchase some crowd-pleasers—but be adventurous too
“With no hesitation, our Truffle Brie is the most popular cheese in our shop and online,” says Morgane. “It is a perfectly ripe brie de Meaux sandwiched with truffle peels and mascarpone. I am often positively surprised by Singaporeans’ curiosity and openness when it comes to cheese: some like the Epoisses – a washed-rind cheese from Burgundy that can have a strong pungent taste when fully ripe, or Roquefort Carles – a blue-veined cheese made with natural penicillium roqueforti that stimulates the immune system and some, prefer to go for a milder Spanish Manchego or Swiss Gruyère.”
Purchase some crowd-pleasers—but be adventurous too
“With no hesitation, our Truffle Brie is the most popular cheese in our shop and online,” says Morgane. “It is a perfectly ripe brie de Meaux sandwiched with truffle peels and mascarpone. I am often positively surprised by Singaporeans’ curiosity and openness when it comes to cheese: some like the Epoisses – a washed-rind cheese from Burgundy that can have a strong pungent taste when fully ripe, or Roquefort Carles – a blue-veined cheese made with natural penicillium roqueforti that stimulates the immune system and some, prefer to go for a milder Spanish Manchego or Swiss Gruyère.”
When in doubt, pick a crowd-pleaser like the Truffle Brie (pictured right) and get recommendations for some more interesting varieties.
It doesn’t matter when you serve a cheese board, just prepare it an hour before
Cheese platters make for a versatile food item to serve when entertaining. It’s easy for guests to help themselves while you play host or make last minute preparations in the kitchen. “Singaporeans - like most British or German people - prefer to eat their cheese as a starter or with the aperitif, whereas French people would finish their meal with a cheese platter,” says Morgane. “But always remember to remove the cheese from the refrigerator an hour before serving – they will then develop their full aromas and flavor.”
The must-have elements in any cheeseboard
“Variety is the key! Texture, taste, colour, ripeness… and passion!” Morgane enthuses. “Try to choose cheeses from made from different milks, whether cow, goat or sheep, and from different families, like goat, blue, soft or aged. Serve at least one familiar cheese. You might want to add some crackers or fresh baguette or sourdough, dried fruits, nuts, jam or honey to accompany your cheese.”
Cheese platters make for a versatile food item to serve when entertaining. It’s easy for guests to help themselves while you play host or make last minute preparations in the kitchen. “Singaporeans - like most British or German people - prefer to eat their cheese as a starter or with the aperitif, whereas French people would finish their meal with a cheese platter,” says Morgane. “But always remember to remove the cheese from the refrigerator an hour before serving – they will then develop their full aromas and flavor.”
The must-have elements in any cheeseboard
“Variety is the key! Texture, taste, colour, ripeness… and passion!” Morgane enthuses. “Try to choose cheeses from made from different milks, whether cow, goat or sheep, and from different families, like goat, blue, soft or aged. Serve at least one familiar cheese. You might want to add some crackers or fresh baguette or sourdough, dried fruits, nuts, jam or honey to accompany your cheese.”
Some great wines to pair your cheese with
Cheese and wine go hand in hand and Morgane shares some of her favourite pairings: “There are some very nice pairings like Port Wine and Colston-Bassett Stilton; Champagne and Brillat Savarin or Truffle Brie; Taleggio and Red Languedoc wine; or a Sancerre wine from Alphonse Mellot with a well-matured goat cheese. But don’t forget: rules are meant to be broken. So, let your creativity and your taste buds take over the usual pairing dogma, and find your own combination to surprise your guests.”
Cheese and wine go hand in hand and Morgane shares some of her favourite pairings: “There are some very nice pairings like Port Wine and Colston-Bassett Stilton; Champagne and Brillat Savarin or Truffle Brie; Taleggio and Red Languedoc wine; or a Sancerre wine from Alphonse Mellot with a well-matured goat cheese. But don’t forget: rules are meant to be broken. So, let your creativity and your taste buds take over the usual pairing dogma, and find your own combination to surprise your guests.”
