Ma Cherie! Don’t eat the cheese platter for an appetizer! Eat it post-dinner like the French do! A lot of people may know that when you go to France or a French restaurant, the cheese boards are an after dinner option before dessert, but not many people know the reason why and the correct way to eat the cheeses! I am outlining the correct way to eat your cheese like the French do!

The French eat their cheese after dinner because it is a holdover from European dining.

A known fact that a lot of people may not attribute with some dairy products is that outside of milk, some can help aid in digestion. For instance yogurts and aged cheeses help aid digestion because they are fermented and the present bacteria already has done most of the work in breaking down the fats, proteins, and carbohydrates. That is also my argument as to why I like ice cream after dinner… it helps me digest! Haha just kidding, that is a total joke created by my own head.

Make sure when you’re eating your cheese on the platter, you start with the least salty like a brie and move to the saltiest last such as an imported blue cheese. Additionally, you want to make sure if you’re not at a restaurant and preparing your own platter at home that you let the cheese come close to room temperature before eating. This way, all of the flavors will be maximized.

 

Want a cracker with that cheese? Don’t you dare in France. Bread such as a baguette is accepted, but some of the time you may just see the cheese.

Don’t cross contaminate the cheese knives! If you don’t have one for each cheese, make sure you’re wiping the knife so that the flavors are not confused.

Lastly, have a bottle of red wine handy!  I personally don’t think you can ever go wrong with a good Cabernet or Bordeaux when eating cheeses, however I am going to outline a few of my favorite cheese and wine pairings for you here in case you want to get fancy and have the ultimate cheese experience!

Brie cheese with Pinot Grigio

Cheddar with Cabernet Sauvignon

Goat Cheese with Burgundy

Camembert de Normandie with Champagne or Chenin Blanc 

Gruyere with Pinot Noir

Enjoy your cheese and wine! Auvour!