If you haven’t embraced the delicious simplicity of the charcuterie tray for dinner – especially if you have younger kids – then you are not as lazy as I am, my friends.
The cool thing about them, though, is that they also work great for adults and parties – you just get fancier cheese, a bigger array of crackers, and some wine that pairs nicely with both.
There are specific ways you’re supposed to cut the cheese (heh) depending on the type, though, and if you want to impress your guests even more here’s some advice on how to do exactly that.
Anne Saxelby is the resident turophile at Saxelby Cheesemongers in New York City. If you’re not nearby and can’t visit in person, she hopped over onto Epicurious to discuss properly cutting, serving, and also appreciating different varieties of artisanal cheese.
“Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage.”
Specifically, she talks about familiar names like Parmigiano-Reggiano, Mozzarella, Brie, Ricotta, and Feta, and also some that might be new to you, like Tête de Moine, Époisses, Swallow Tail Tomme, Coupole, and Winnimere.
“From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.”
Like I said, she also talks about plenty you probably haven’t heard of, but that’s all part of the fun.
Take a look!
I don’t know about you, but I’m super pumped to learn more about all the fancy cheeses in the world!