2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We Bulgarians have long been accustomed to serving delicious appetizers on the table in the form of an appetizer and it is unknown why we always focus on meat appetizers - sausage, pastrami, venison fillet, ham, bacon, etc. As well as sprinkled with paprika and drizzled with white cheese.
There is nothing wrong with that, but our table would look more refined if we add to the traditional Bulgarian appetizers and a greater variety of cheeses - French, Swiss, Dutch, etc. It's a matter of style, as they say.
To make your table look really more refined, it is not enough to simply serve the cheese. You must either pre-cut them with the ones provided for cutting cheese knives, or directly serve the different types of cheese in a plateau together with the knives suitable for cutting them. Which may already be difficult for you.
Which knife is intended for which cheese?
Cheeses are generally divided into hard and soft. Hard cheeses are those that are well ripened, whether made from cow's, sheep's, goat's or buffalo's milk. Our Bulgarian cheese belongs to them, as long as it is not fresh.
Examples of the so-called. foreign cheeses are Emmental, Grana Padana, Gruyere, Parmigiano and others. Those that provide such an opportunity can be cut with the simplest knife, but the hardest are cut with a knife whose blade is in the middle and has handles on both sides. There are so many hard cheeses that it is not good to cut them at all in order not to hurt their insides. They can be served broken into small pieces with your fingers.
Soft cheeses are logically much harder to cut than hard ones. These are the blue cheeses, the fresh cheeses and those with mold, and in particular the cheeses Roger, Camembert, Brie, Cambozola and others. In order for them to have a relatively correct shape when cut, they are cut with special knives for cheesewhich have holes along their blade. In this way, their soft texture is not injured and they do not smudge during cutting.
The cheeses, which cannot be cut with the said knife with holes, are cut with a special device which cuts them through the cord. And the softest cheeses are cut with a knife, similar to a fork, but not with 3 blades, but with 2.
It is very clear to us that not every one of you can afford to have everything possible use cheese knives, but it is good to remember that if you serve a plate of cheese in order for everyone to cut as much cheese as they want, you must serve at least 2-3 knives. An important rule is that the cheeses are served at a sufficient distance from each other, and that they are always an odd number.
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