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Plate with cheese and grapes

Plate with cheese and grapes


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Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheese and grape platter:

Cut the orange at one end and place it in the middle of the plate, from it we make a hedgehog: on a toothpick we put a piece of cheese and a grape, then we stick the toothpick in the orange. Blue danish cheese is cut into thin slices and placed on a plate, then sliced ​​brie cheese and chopped cheese. Put more grapes among them.


Cheese platter, specifically Romanian

If you make it with Romanian specifics, then the fruits are replaced with vegetables. Green onions and tomatoes are indispensable. So is lettuce. And fine sausages can be replaced with pastrami. The tastes are strong and the bread cannot be missing.

What kind of cheese to put?
There are only a few types of cheese in which we are famous. And, unfortunately, they are not easy to buy from supermarkets, at an acceptable quality. But you can go to one of the few specialized groceries. Or take a trip to the villages. And here you will definitely find them.

Bellows cheese
Bellows cheese, quicker to taste and crumbly, is made from leavened curd. It is easily found in the mountains, in the sheepfolds.

Cheese of goat, buffalo
You can also buy cow's milk, cheese most often sold in Romania, but being a festive moment, choose goat or buffalo. It is a salty cheese that goes very well with tomatoes.

cheese
It is a cheese obtained by boiling whey. It is soft and contains less fat than other types of cheese.

curd of sheep
The milk is coagulated, then the whey is squeezed to obtain curd. This cheese is the easiest to make, you could make it at home. It is often unsalted, so serve with a pinch of salt next to it.

Swiss
It is made from curd that is swept for a longer period of time. In stores you can find especially the foreign version Emmental, but it doesn't hurt to be interested in the Romanian version, very good in taste.


Delaco cheese platter

Delaco cheese platter
There are a few more days until the end of the year !!
For this special evening I chose to inspire you with a special plate with fine cheeses from Fan Branza-Delaco, combined with fresh fruit, dried fruit and nuts, hazelnuts, almonds, cashews.
A successful combination that I recommend with all confidence. A plateau with festive appetizers which should not be missing from any holiday table
Certainly all the guests will be fascinated both by the arrangement and by the assortments placed on the set.

Delaco cheese platter

For this set I chose to use:
Founde- emmentaler-Delaco
Camembert- Ile de France
Brie au Bleu- Ile de France
Gama-DELACO D & # 8217EXCEPTIE
-Gouda
-Havarti
-Irish Cheddar
Aperifrais-a la Provance
Aperifrais- a l & # 8217 Italy
grapes: white, black, pink
nuts, hazelnuts, cashews, almonds
dried apricots, dried cranberries
apples pears
green olives
bread stick
crackers biscuits

Delaco cheese platter arrangement

I used a fairly large round plate, I cut the cheeses into slices leaving whole pieces, I combined them placing interspersed both cheeses and fresh and dried fruits, nuts, olives, crackers biscuits.

In the middle of the tray I placed a form of founde emmentaler which I heated according to the instructions on the package.
It is a rich dish that can be made in many combinations depending on the taste of each one.
All you need is these assortments of Delaco cheeses and a lot of imagination !!

Have fun and lust!


Knives should be arranged near the plate. Ideally, there should be a knife for each type of cheese.

Put a saucer and fork for each person sitting at the table, along with a napkin. Everyone can cut from the plate as much as they want, choosing their favorite cheese. Plates are absolutely necessary because the label requires that there be a plate for any dish. Of course, in the case of a meal with family, close friends or in an intimate and unprotected situation, you can do as you think.


Appetizer platters Charcuterie board

We can call them "Appetizer plates" or "Cold cuts plate", "Charcuterie boards", "Cheese boards" or simply "appetizers", Italian Style! Anyway, these "appetizer platters" are real appearances on any table. From simple daily meals, for which we can prepare a mini-cheese-board for 2 and to maaaari and spectacular plates, they are easy to prepare, if you have everything you need at hand! & # x2665

That's why we used, as usual, our friends from www.miramax.ro, because in a simple order we took fine and varied cheeses, cold cuts of all kinds, olives and a delicious wine!

Don't forget that on www.miramax.ro we also have a discount code! Use the code TEO10 in the shopping cart for an extra 10% discount on your order. The minimum order is 150 lei (even after applying the discount code), and Miramax delivers ALL OVER THE COUNTRY!

Click PLAY in the window below for 3 delicious ideas for APPETIZER PLATES and below you will find details about the products used and a small guide for making a successful plate!

  1. We choose the right board! Depending on the type of table we organize, we can choose ceramic, marble, wood plates. The simplest option? A nice shredder! It is important to have a flat work surface.

Regarding the arrangement on the plate, we always start with the big items: the big pieces of cheese, the bowls with olives or jam. Of course, the use of bowls is not mandatory, but it helps us with sauces, dip and from an aesthetic point of view, offering height and extra-texture of the plate.

For visual attraction, we cut the cheeses into various shapes: sticks, fans, cubes. Soft cheeses are generally served exactly as they are (brie, camembert, gorgonzola).

After arranging the large pieces and bowls, add the meat specialties. For salami or dried sausages, we simply slice them. Prosciutto, bresaola or other types of sausages cut very thin, are easy to shape into shapes (cones, roses) or we can wrap them around breadsticks or melon.

We are going to fill the small spaces with fresh or dried fruits.

  1. We choose the right cheeses for appetizer platters! We must have a variety of cheeses, so as to include the classic ones, with a neutral taste (mozzarella, classic gouda, provolone) but also specialties, with a stronger taste (parmesan, Padano grain, Emmentaler, etc.). Ideally, we should also have hard cheese, such as Parmesan, but also soft, creamy cheeses, such as gorgonzola.

Find HERE the range of cheeses I used, from Gouda Jacks Cheese cheese with green pesto or red pesto (this cheese is very effective on any plate due to the color, but it is also absolutely delicious) and up to parmezanul Parmareggio Snack, which comes ready cut into cubes and we always have it in the fridge.

Matured cheeses: Cheddar, Gruyere, Gouda.

Soft cheeses: Brie, Camembert, Goat.

Hard cheeses: Manchego, Parmigiano-Reggiano, Edam.

Blue cheeses: Gorgonzola, Roquefort, Stilton.

    they are very important and must be chosen carefully. That's why I chose from Miramax a cool aperitif, which offers several types of Italian sausages, then I chose bresaola (beef) and classic Strolghino salami with truffles. Of course, the classic Mortadella Bologna could not be missed, for those who prefer the classic sausages, with a moderate taste.

  1. Something sweet? In this type of charcuterie boards jams (figs, oranges, plums) and honey are very well suited. Also in the chapter "something sweet" include dried fruits (figs, candied apricots, raisins, prunes, etc.) or fresh fruits (grapes, apples, melons / melons, blueberries, pears, strawberries, raspberries, cranberries, currants, fresh figs) .
  1. Something salty?Artichoke core, olives (I chose gourmet olives, a mix of 3 types of olives from Italy), olive paste, cashews, walnuts.
  1. Bread for appetizer platters? From the breadcrumbs we wrap in raw prosciutto and to biscuits / crackers of any kind, baguette slices, mayonnaise bread, toasted bread, they all fit perfectly!

  1. Edible decor - in the end, when we finish our plates, we can decorate them extra with absolutely anything we think would look good, from edible flowers to tomatoes, aromatic herbs (basil leaves, sage, rosemary sprigs, etc.).
  1. What drink do we serve? Of course, a good wine is very important to complete such a meal! That's why I chose rose wine 12 E Mezzo Rosé & # 8211 Varvaglione from Miramax.

Vibrant, fresh, elegant and a little "sparkling", with pleasant aromas of raspberries and strawberries, interwoven with floral notes and refreshing finish.

I hope that this little guide for making "Appetizer Trays" will be useful in preparing unforgettable meals! & # x2665


7 famous European cheeses that you must try

Manchego (Spain)

It is matured between 60 days and 2 years, and the longer the maturation, the more pungent its taste becomes. It bears the name of the sheep from whose milk it is made, and its color may differ, from whitish to yellow.

Feta (Greece)

It is made from a mixture of sheep's milk and goat's milk and lasts for about three months. We also know about it that it is kept in brine, because the process by which it is made involves pressing the cream cheese in salted water.

Roquefort (France)

It is a blue mold cheese made from sheep's milk. It is crumbly, pungent in taste, with slight notes of nuts and jam, depending on how long it stays ripe (usually at least 5 months).

Emmentaler (Switzerland)

It is one of the famous Swiss cheeses with holes in them. These holes are formed from the carbon dioxide released by the bacteria in the milk during the maturation process. It is a semi-hard cheese, a little sweet and which melts very well. For this reason we recommend it in a cheese sandwich or in a fondue.

Cheddar (United Kingdom)

It takes its name from the process by which it is manufactured (cheddarring). The milk is cooked, then divided into several pieces. These pieces are pressed together to form a block of cheese. It is this process that gives the cheddar the distinct notes of walnuts. Like Emmentaler, this type of cheese melts very well.

Halloumi (Cyprus)

It is an unripe cheese, kept in brine, which is why it has a salty taste. It is normally made from goat's milk and sheep's milk, although some newer recipes also indicate the use of cow's milk. Halloumi can be eaten as such, fried or grilled.

Mozzarella (Italy)

It is perhaps the most famous cheese in Italy. It is made from buffalo milk (or at least it should be). & ldquoThe mozzarella case is heated in hot water, squeezed and massaged until it acquires a fine texture, after which the balls are formed. It goes great in salads or melted on pizza.

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The wine goes hand in hand with some types of cheese, and this combination makes the flavors come out better. The general rule regarding the association of wine with cheese is to serve a white wine, young, sweet, semi-sweet or semi-dry and slightly full-bodied. However, some types of cheeses are also suitable for fuller and stronger wines.

In general, we can't go wrong with combining the bracelets with a white wine like Chardonnay or Sauvingnon Blanc or with a sparkling wine.

Some recommendations to combine a cheese with a wine

A very simple guide when it comes to associating wine with cheese would look something like this:

  • Fresh cheeses go with young and white wines
  • Moldy cheeses are associated with sparkling wines
  • The cheese goes well with dessert wines or wines rich in flavors
  • Creamy cheeses go well with champagne
  • The hard cheeses show their aromas along with dry red wines

If you want to enjoy a perfect culinary experience, remember the following associations:

  • Branza Camembert and Sampania
  • Brie and Chardonnay cheese
  • Gouda and Merlot cheese
  • Cheddar cheese and Cabernet Sauvignon
  • Gorgonzola cheese and Porto wine
  • Breta Feta and Beaujolais
  • Moldy cheese and Riesling
  • Parmesan cheese and Chianti wine

Cheese and fruit combinations

The cheeses go well with fruit, and on a plate with various types of cheese, you can confidently combine nuts, white grapes and green apples. A little guide to associating cheeses with fruits would look something like this:

  • Brie and Camembert with apples and pears
  • Mozarella with peaches or pineapple
  • Provolone with grapes, melon or pineapple
  • Parmesan with figs, grapes or apples
  • Gorgonzola with figs
  • Gouda with apples, pears or peaches
  • Pecorino with mango or melon
  • Goat cheese with pears, apples and peaches

Now you have learned almost everything about the most popular types of cheese and you certainly can't wait to taste another specialty that you haven't tried before. As you can see, there are plenty of assortments and the combinations you can make prove that you can serve cheese at any meal.


3. Eggs, Italian cheeses, grapes and dried salami

Matured Italian cheeses, like gorgonzola, go perfectly with white and black table grapes. Mozzarella, on the other hand, goes well with hard-boiled eggs, served plain or with yolk mixed with mustard or mayonnaise. A selection of dried salami completes a delicious dish. You can use salami with nuts, hazelnuts or chestnuts or game salamis, such as deer or wild boar. If the variety is not large enough, you can add slices of chorizo ​​which, with their spicy and strong taste, will enrich the gastronomic experience.


We all love cheese. Whether we prefer local telemeau, French fine cheeses or Spanish matured cheeses or creamy Italian mozzarella, not to mention Dutch Gouda or British Stinger, there are tastes and textures for everyone. And precisely because the variety is so wide, because in Romania there are now so many options to build a cheese platter, I thought I would help you compose the best one.

It doesn't matter if you want to prepare a cheese platter for appetizer (as it is worn here) or for dessert (as it is worn around the French) or simply a cheese platter to gather friends around it for a drink. of wine. The rules are pretty much the same.

For a basic option, you can shop in the big supermarkets, which have a rich palette of assortments. For the pro version, however, it is best to go to a cheese shop or delicatessen, where the versions are much more varied and of artisanal origin, with stories behind them, told with passion by the person presenting the goods.

If you choose to put a plate of cheese on the table as an appetizer or dessert, then limit yourself to 3-4 assortments, because otherwise there will be other dishes. For a stand-alone platter, you can opt for several assortments, but no more than 6-7 dishes.

For the beginner version, limit yourself to assortments known to everyone and be sure to include various varieties, from telemea, to blue-molded cheese and white-molded cheese, to the strongest, matured ones. When you have to select 4-6 models, it is a shame to put on the same set Bire and Camembert, for example, which are very similar. For the pro version, in addition to some well-known assortments, add some rarer cheeses and it would be great to know and say something about them.

Another possibility of selection is depending on the area of ​​origin. You can create French, Italian, Spanish and even Romanian dishes, where we have everything from telemea to Năsal, from curd to smoked cheese or bellows cheese.

When serving for the beginner version, it is preferable to cut the pieces into single portions from the beginning, which guests can easily take. For the pro version, however, it is nice to have special knives for the various types of cheese with which guests can cut themselves into various pieces.

And when it comes to garnishes, you can go for the classic options, which never fail and which include grapes, dried or candied fruits, various types of nuts, jams and chutneys, olives, pickles, pears or sausages. But you can also be creative and come up with your own accompaniments, such as chocolate or chocolate-drawn fruit. And let's not forget the saltines, breadcrumbs and pieces of bread, handmade, preferably. But even here you can be creative, using a dried fruit bread in it.

In terms of arrangement, the most recommended are wooden bottoms, but plates, slates or other creative supports are equally welcome.


Dear friends, for special occasions or holidays, family Sundays or with guests, a cheese platter can be a very good idea, both as a snack and as a dessert. Fruits and cheeses find fans at all ages, are very healthy, tastes of different kinds and textures invite you to real culinary journeys and, without a doubt, go well with stories of friendship or family memories. Let's see how good it is to prepare it!

Time required: 20 min, 2 servings, difficulty: easy

  • Gorgonzola Galbani
  • Cheddar Cheese 365
  • Branza Brie President
  • Branza Madrigal President
  • Snack goat President
  • Branza Roquefort Delhaize
  • Mini log Thank you Chef!
  • Goat Camembert Thank you Chef!
  • Roquefort Taste of Inspiration
  • Munster Gerome Fromi
  • Emmentaler Goldsteig
  • Fruits: grapes, pineapple, cactus fruit, dates, pitaya (dragon fruit), mango, physalis, carambola, tamarillo, papaya, strawberries, blackberries and blueberries

The most important step in training is shopping. At Mega Image, my trusted friends, you can find cheeses of all kinds and exotic fruits to help you create a spectacular platter. It also matters what you place all this on. A black tile is ideal.

Start composing the platter in the farthest corner, with tall fruits, to create a rhythm. First cut in two and clean a pineapple, in which you can fix, with a wooden spike, a bunch of grapes. Around him, as from a horn of plenty, come other fruits: physalis are small, orange fruits that have special leaves pitaya or dragon fruit is great for such a plateau, its pink color attracting all eyes berries go very well with French cheeses. It is recommended to open or cut some of the fruits, so that the one who will eat them can see inside.

Some of the cheeses are better highlighted if they are presented in large pieces, others cut into slices or cubes. After it is ready, leave the plate at 15-18 degrees Celsius until serving time.



Comments:

  1. Atkinsone

    It is exact

  2. Hasad

    This great idea will come in handy.

  3. Merla

    and where to you the logic?



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