It’s the holiday season, which means a lot of your family and friends are back in town for the season. You’re trying to think of a way to get everyone together without all the hassle of cooking and dish washing. Don’t fret, let’s throw a wine & cheese party.
Cheeses of Europe paid a visit to Houston on their U.S. tour ( no, they’re not a band). Cheeses of Europe’s mission is to create awareness and incorporate cheeses in people’s diets and lifestyles.They seek to introduce the US market to the cheeses of France by showing different ways to incorporate these cheeses into our lives. So, they paid us a visit last month and brought an array of cheeses from dairy farmers and cheese councils. During their visit, I learned a couple of things that I will share with you to help you create the best cheese and wine party ever!
It was recommended that you:
- Store the cheeses at the bottom of the fridge, with vegetables
- Before serving, put out cheeses 30 min. to 1 hour to allow them to reach room temperature
- Organize the cheeses from mildest to strongest to allow the palate to notice the taste
- Always have a wide array when serving
- Pair cheeses with a wine from the same region
- Pair mild cheeses with lighter, milder wine and stronger cheese with bolder wine
Mission: To organize the best cheese & wine party your friends and family have ever been to. A party that’s gonna make you the talk of the town(in a good way).
Buy a cheese board at your nearest store, from your Williams-Sonoma to your Macy’s and Targets. For the cheeses, go to your local Costco, H-E-B and Central Market.
- Brie: Brie, although not my favorite because of its creaminess, is one of the best-known cheeses of France. It’s soft, creamy, and goes well on crackers, french bread or biscottes.
- Camembert: Following Brie, we have Camembert. Which is also a creamy, buttery cheese
- Raclette: Described as having a silky smooth texture
- Mimolette: Cave-aged Mimolette has a natural rind eaten by cheese mites which gives it its characteristic aspect. It’s one of the hard cheeses and is kind of close to the American Cheddar cheese, but even better. Its orange color is achieved by adding natural annanto. It was my favorite cheese.
- Comte: It’s hard but yet smooth, milky texture makes Comte irresistible.
- Blue D’Auvergne: Bleu D’Auvergne is creamy, and is loved for its salty, spicy taste
- Apple slices, grapes, sliced thin baguette, nuts, honey
- Reds & Whites, or Champagne