Here are some ideas and biases to simplify your cheese choices for your tasting compositions.
Balance of power : in a wine and cheese pairing, no product should overwhelm the other. Equally, the marriage is usually successful.
Crescendo : always start with the pairings with the softest cheeses, then work your way up to the strongest.
Moderato : With the exception of fresh cheeses and certain moist blue cheeses, it is important not to serve cold cheeses: the texture is unnatural and the aromas are blocked.
Take the cheeses out 30 minutes to 1 hour at the most before consuming them, depending on the temperature of the room where the tasting takes place.
Quantities: at least 130 g of cheese per person, spread over the services; a little more on the 1st course (the appetite is great and the products are sweeter); a little less at the last (the appetite is less and the products stronger).
If you plan to serve cheese before or after a meal, 50 to 80 g per person will suffice.
Variety: the more cheese you have on your board, the smaller the pieces will be. The diners then have more difficulty cutting them and tasting the same cheese several times.
Three services : a wine and 2 to 3 cheeses per service offer a good variety and explore beautiful harmonies.
A simplified and classic model with 3 services:
1st service: fresh and lively white wines (such as chardonnay, sauvignon) or light and fruity red wines (such as gamay)
with fresh or slightly ripened cheeses
– Le Ch vre des Alpes
– Le Grand Duc
and soft cheeses go t de dairy
– Saint-Paulin Damafro
– Gouda Damafro
– Le Grand D lice
– Le Trappeur Double Cr me
2nd course : richer and more structured red wines (such as merlot, grenache) with cheeses with more intensity as the goats affinity
– the Bchette
– Chvre Tomme of Damafro
of farms pasta
-Fruitier de Mont r gie
and soft cheeses with flowery rind
– Camembert Madame Cl ment
– Le CaBrie
3rd course : tannic and concentrated red wines (syrah, tannat, cabernet type) or wines mutated or syrupy
for cheeses with more assertive saline and animal intensities such as washed rinds
– Le Saint-Damase
or aged cheeses
– Le Ch vre Noir
or even with Triple Cr me cheeses to explore surprising contrasts
– Le Trappeur Triple Cr me
There are, of course, cheeses designed and made to make your raclettes for sure (La Raclette sliced Damafro with cow’s milk or goat’s milk): they offer a great cast iron when heated as well as soft and enveloping aromas.
But you can customize your raclettes and offer your guests 2 or 3 varieties, choosing firm but flexible pasta. A good example for an original and complete raclette:
Choose La Raclette Damafro for half the total quantity. A total of 200 to 250 g per person, or 60 to 100 g for children depending on age.
For the other two cheeses, we suggest dividing the other half of the total amount of cheese that you will be serving in equal parts between Sliced Gouda, which will give a smoother raclette taste, and La Raclette de Ch vre Damafro , which will surprise you with its round and distinctive taste.