It can be said that the criteria for selection of cheeses vary even more than for wine. The role of the cheese is very different. There are recommended cheeses and cheese sauce, as supplement. The grain for example is a genuine hero and the most frequent additions, especially in Italy, elsewhere replaced or supplemented by cheese that resemble in structure or Swiss cheese or Gruyere and Emmental type sbrinz products, sometimes in the Bavarian or French editions.
The recommended are Camembert, Brie, Gorgonzola, Roquefort, but did not disdain to become stuffed crepes, blinis and the top of sauces and seasonings.
The cheese food is simple, earthy, but it can become a true refinement served on certain occasions. You can enjoy cheese as a food for feeding of an extraordinary richness and wealth to delight the taste buds with fine tasteful variations.
You can dine only with a plate of vegetables or soup and a plate of cheese, or can be enriched with a choice of cheese breakfast. The rule that the cheese would be served only at breakfast or on important occasions changed because it happens in the family habits to eat cheese more frequently as the only protein. It can be a pleasant “souper suisse” based on boiled potatoes, butter and cheeses with bread, all preceded by warm latte or tea.
To serve the cheeses on a dinner can be prepared as a starter, along with salami, to salads, or packaged in various ways. A general rule, however, must precede the sweet cheese and fruit, which in turn preceded by a fresh salad that washes your mouth with the flavors before. For a family dinner, especially with the presence of children, it is best to buy fresh cheese, more digestible, while for those with dietary requirements can choose between buffalo or cow’s milk mozzarella and certain cheeses semi-fat of high protein value.
For those who want to have a relish to accompany bread and polenta, the cheeses are recommended by the pronounced flavors, such as Gorgonzola, Roquefort or Danish blue cheese or some other Italian, French and English in particular ‘smelling’ cheese. Having to bring a large dish or tray (which can also be a basket with paper towels or fresh leaves, or a ready-resin-wood) of cheese commingled, must choose between the various cheeses, considering what is served first, and decide whether it is a delicacy or if the integration of a meal is not very heavy. A plate of Italian cheeses, with a little imagination, it consists of Gorgonzola cheese, Emmental (also national or Bavarian), Bel Paese, Pastorella and the most important, parmesan (or grana padano). Apart from all these cheeses, some small curl of butter (which is generally used with all).
With a little more than imagination can be served in a plate of Italian cheeses and fresh sheep’s milk cheese(caciottine) provolone, Vezzeno, montasio, castelmagno, stracchino or Paneroni. Only in this way will ensure that all ages and ripening of cheese are included. Then a fresh cheese, a middle one, a very aged and marbled and apart, some small curl of butter.
Italian cheeses are many and not too popular. We give a fairly comprehensive list, advising each region to provide guests with its own production, especially in the context of the choices.
The same age criterion and the resulting texture can also be adopted for a selection of French cheeses, including, in addition to the seductions of the products advertised, you should choose at least one camembert, brie fermier and a very tasty Roquefort, with curls of butter, which will join at least one goat cheese.
However, all European cheeses are worthy of the utmost consideration, including English, intense flavor, which can also take in a plate the role of Italian gorgonzola cheese. The Swiss cheese is very nutritious and a “meal form” itself.
The taste of cheese in Italy and Europe opens vast horizons for the tasting, comforting the monotony of the evening meal and replace the meat.