Cheese Cutting & Handling (PDF) - This handy, easy to read document from the USDEC makes cutting and serving different types of cheeses quick and easy. BLEUFORT is made to be appreciated after a meal, accompanied by bread, nuts or grapes. Red wine, Port, and other sweet wines enhance its already remarkable flavor. To serve, it can be cut into small pieces, but it is preferable to serve a block from which guests can break off pieces with a fork or blunt knife. BRIE AND CAMEMBERT are traditionally eaten by the French after a meal (sometimes with a salad), and before dessert. Dry red wines and savory breads and crackers bring out the buttery flavor of these two classics. When eaten as an appetizer, serve with fresh fruit such as apples and pears. To serve, leave white rind on cheese, and display entire wheel or wedge, slicing triangle shaped wedges the way you would slice a pizza. It is better to let guests slice their own piece, as pre-cut slices will dry out quickly. It is important to leave rind on cheese while warming in the oven to keep the inside from running out. PARTY BRIE For parties and entertaining, consider serving a Reny Picot Party Brie. This cheese is particularly well suited for entertaining and buffet-style dining. Filling the center hole of the cheese wheel with crackers, bread, fruit, sauce, etc. makes a very attractive display. The design of the cheese makes it easy to cut uniform pieces for serving on crackers or bread. For a change of pace, a cheese-lover may want to try our St. Roche Grand Camembert, a flavorful, more authentic French version of our Camembert, which comes in a unique oval shape. Since the flavors of Brie and Camembert are best when the cheese is brought to room temperature, we suggest removing them from the refrigerator about an hour before serving them. It's important to check the expiration date to ensure that the cheese has not passed its prime. EDAM, PICOTINA, FONTINA and GOUDA are all delicious as appetizers, simply cut into cubes or sliced paper thin and served on crackers. Light white wines complement their saltiness and are more appropriate before a meal. These cheeses are good served with freshly-sliced tomatoes and cucumbers. All of these cheeses are semi-rippened and have a more substantial texture that the Brie. We suggest cutting them into cubes approximately two hours ahead of time, cover them with plastic wrp to retain moisture, and serve with toothpicks at the appropriate time. MANCHEGO, both domestic and imported, are best enjoyed following a meal. Dry wines, either red or white, break up the oily texture of these cheeses without detracting from their unique flavors. Manchego can be prepared and served by cubing and serving with toothpicks in the same manner as the semi-soft cheeses mentioned above. Old Europe Cheese, Inc. a subsidiary of ILAS, S.A. 1330 East Empire Avenue Benton Harbor, Michigan 49022 Tel: 269.925.5003 Fax: 269.925.9560