Contributed by Natalie Taylor
As Toronto International Film Festival (TIFF) season commences in September, it is prime time for entertaining: a good test before the festivities of the Thanksgiving and Christmas seasons. We’ve asked Tina Stapper, who teaches Introduction to Cheese as part of George Brown College’s continuing education program, her best tips to make an outstanding cheese plate.
1. Keep your options between three and five types of cheeses. They build a sequence for tasting and more esthetically pleasing on a board or plate.
2. Decide your cheese theme. I am a big fan of serving a few of the same style of cheeses from different cheese makers, different milk types, or even different countries. You could try David Wood’s Juliette, a goat camembert from Salt Spring Island, Monforte’s Paradiso, a surface ripened, lightly washed sheep’s cheese from Stratford, and Alexis de Portneuf’s La Sauvagine, a double cream surface ripened cow’s milk from Quebec. Three surface-ripened Canadian cheeses, made with three different animal milks from three different provinces. It is a fantastic way to highlight the differences in milk types, all while comparing the similar blooms on the rind.
3. Try to pair your cheeses to the drinks or dinner to be served. When your selection is matched in style and flavour intensity, your cheese board will be easier to pair with one type of wine or beer.
You can purchase most of these cheeses at the St. Lawrence Market in the area. You sign up for our cheese classes or specifically, Introduction to Cheese at: http://coned.georgebrown.ca/courses-and-certificates/hospitality-and-culinary-arts/