I love, love, love, a good selection of cheese but I really struggle with the idea that cheese constitutes a good first course or appetizer. Because of all the delicious fat and protein, it’s very satiating- it will make you feel full very quickly rather than sharpening your appetite for the food still to come. If you eat more than a couple of tiny slivers, what do you actually feel like eating afterwards? So it’s better as either a small, informal meal in itself, or a tail-end to a meal when you’re just nibbling to fill in the tiny remaining corners of your capacity.
That’s a good point! My experience is that different places treat (and eat) cheese differently. In Spain is normally appetizer while in France is only eaten before dessert. I think that if there’s lots of people, having a cheese board before the main course still makes some sense as you won’t eat that much of it. But I see what you mean!
I am a proud citizen of Spain myself 😉 but I think the French are right about when it is best to serve a selection of good cheeses. Good cheese is so expensive, it certainly isn’t an economy to fill your guests up with it. As a cook, I wouldn’t want to run the risk that my guests would not fully appreciate the other elements of a lovingly prepared dinner.
I love, love, love, a good selection of cheese but I really struggle with the idea that cheese constitutes a good first course or appetizer. Because of all the delicious fat and protein, it’s very satiating- it will make you feel full very quickly rather than sharpening your appetite for the food still to come. If you eat more than a couple of tiny slivers, what do you actually feel like eating afterwards? So it’s better as either a small, informal meal in itself, or a tail-end to a meal when you’re just nibbling to fill in the tiny remaining corners of your capacity.
That’s a good point! My experience is that different places treat (and eat) cheese differently. In Spain is normally appetizer while in France is only eaten before dessert. I think that if there’s lots of people, having a cheese board before the main course still makes some sense as you won’t eat that much of it. But I see what you mean!
I am a proud citizen of Spain myself 😉 but I think the French are right about when it is best to serve a selection of good cheeses. Good cheese is so expensive, it certainly isn’t an economy to fill your guests up with it. As a cook, I wouldn’t want to run the risk that my guests would not fully appreciate the other elements of a lovingly prepared dinner.
Oh my Lord, that tagliere is insanely delicious. Good job Elisabet!
Grazie Monica! 🥰
Love a good cheese platter and such great info on pairings. Thanks
Thank you Danni! 🥳
Your pictures are swoon worthy! 🤩
Thank you Erin! 🥰❤️