Modern Etiquette: learn to eat the cheese, both in Paris

Turofiliya - so called love of cheese - not the most frequently used word, but its meaning should be familiar to many of us. After the incident of sanctions in Russia for some time it was extremely difficult to find good cheese - we randomly tried both. Fortunately, the situation is getting better, and it makes sense to us to pay attention to the European tradition. For example, the French can not tolerate even the idea to buy a random stranger and cheese for the evening.

History

According to various archival records created by the cheese was not an easy task. According to one legend, the appearance of this recipe was pure chance: Arabic merchant leather bag filled with sheep's milk, and went on a journey through the desert. When he arrived at the destination, the enzymes in the bag made the contents separate into curds and whey: excellent drink, thirst-quenching, delicious and satiating meal.

Aristotle said that the cheese can be obtained from a fig leaf and goat's milk, "Odyssey" by Homer refers to the fact that the cheese did Cyclops. In general, wherever it was milk, soon appeared and cheese.

During the Second World War, production has virtually died out when the endless varieties were replaced by standardized national cheese. Fortunately, now it is available in abundance: around the world there are more than 900 types of cheese, and some of them are even protected by the National Board of cheese! French President Charles de Gaulle once complained about the inability to run the country with 246 different kinds of cheese.

Tradition

The French are strongly against the use of cheese as appetitayzera. In Paris, you will not see a piece of cheese on a skewer with onions and tomatoes. The transformation of cheese canapes - blasphemy. The French believe that silly serve cheese with something other than a baguette, and especially do not recommend crackers - they take the true flavor and taste.

In France, cheese is usually eaten after the main meal, as a kind of dessert. To make a great treat for gourmets, put a small piece of cheese on bread. Do not try to fill all the space: it's not you Nutella.

How to apply

Cutting cheese - a question of geometry and style. It all depends on the form: if you have a square cheese, you should cut it triangles. If round as Camembert, then you can cut it into triangular slices like a cake. Center of the circle - the most ripe and delicious part, in contrast to the crust. Soft triangular cheeses should be cut into thin slices along the edge from the top, to best allocate the number of mature and not very areas.

If you take Brie cheese, then in any case do not circumcised "nose" - the tip closest to the center, which has the most flavor.

Before serving cheese leave at least an hour at room temperature. Then unfold its aroma.

Follow so that the interior of the package does not pass oxygen and accumulate moisture. Never keep more than one type of cheese in the same container or package.

In what order

Cheese should apply in diversity: one hard, one soft and one blue.

When you eat cheese, start with softer in the set. For example: First Bree, then goat cheese, then blue, and the final - Camembert. So your taste recipes will appreciate the soft and the first and the last slice of sharp-smelling.

And do not forget: to be properly washed down with wine, cheese, not a snack of wine and cheese.