7 Steps to the Perfect Cheese Plate
This post is sponsored by The French Ministry of Agriculture and participating brands, but the content and opinions expressed here are my own.
I got the amazing opportunity to work with the French Ministry of Agriculture. It got to try some wines and cheese that I wouldn’t normally get to try.
When I got the wine and cheese I was trying to figure out ways to cook with it.
But sometimes, you can’t cook. You have to do something else. Maybe something that you have never done before.
For me, I wanted to entertain people with cheese and wine. I mean who doesn’t love cheese, meats, wine, and other yummy things?
I know I do.
I took the cheese and paired it with one of the best wines that I received. The Mas de Daumas Gassac Rosé wine. The creaminess of the brie matched the tartness of the Rosé so well. I could eat that for breakfast lunch and dinner every day.
The next wine that I tried was the Mas de Daumas Gassac Red wine. I loved this one when I was just sitting enjoying a relaxing moment with a book.
It was smooth, little tannin, and really just drinkable.
It was a little too heavy for my cheese plate though.
The next wine that I absolutely loved is the Pinot Gris by Trimbach. The nose is of honey and it’s rather sweet with a tart finish. I love this one, but I am generally a white wine drinker.
They also sent me a Riesling. It smells like nectarines, which is one of my favorite stone fruits. It’s not as sweet as I would have thought it would be. It’s a very dry Riesling.
The final wine that I tried was called Whispering Angels by Chateau d’Esclans. It’s a still rosé, has a very fruity nose, not too sweet. Really good with fish. And chocolate.
They also gave me a President butter that I used on bread and in a French Mushroom Soup. It was so rich and creamy, perfect for the soup.
Have you ever put together a cheese plate?
It surprisingly wasn’t that hard.
First, you want to grab your ingredients; grapes, cheese, crackers, olives, nuts, chocolates, meats.
The next thing that you do is get props to put your ingredients in.
I used a couple of bowls for my olives and grapes.
Next, you arrange the cheese from least strong to the strongest.
Add the other ingredients around the cheeses.
Pick a wine to go with it. I recommend The Mas de Daumas Gassac Rosé.