tips

A better tasting experience

• Make sure to take the cheese AND the beer out of the fridge at least a half-hour before serving. Ice cold ale will numb the palate and reduce your ability to enjoy the intermingling of tastes and textures.
• As we always suggest, bring the cheese close to room temperature. The Iced Cider is best served quite chilled, though.
• Take the chill off the Brie by taking it out of the fridge a half an hour to 45 minutes ahead of serving. If you prefer, the Colby and Friulano can be taken out 15 minutes before serving (to conserve the firmness of the cheeses’ texture).
• Just plate when the chill is off from the fridge, add the proper knives (one for spreading, another for dealing with firmer textures) and enjoy. Really, these cheeses can stand alone.
• A quick tip to avoid having white wine too chilled? Put the bottle in the vegetable drawer rather than in the door of the refridgerator. For wine temperature to go from 20 to 14°C, leave it in the fridge for at least 1.5 hours.
• A Tawny Port must be served at room temperature (15°C-16°C) to truly appreciate its rich aroma. We have the tendancy to drink port too warm. Lighter than its cousin Late Bottled Vintage Port, Tawny is enjoyed a little more chilled.
• For a punchy presentation, serve the cheeses on a matte or shiny dark plate. Decorate the platter with edible, colourful flowers!
• To ensure that your guests properly take the time to enjoy the wine and cheese, present only one course at a time with the same kind of wine. If you have more than one kind of wine, serve the light body one first to properly enjoy the taste.
• If you don't have any champagne flutes, the ideal glass must be fine, sleek and see-through to really appreciate the colour and bubbles. Did you know that a glass with a pointed bottom works better for sparkling wine than a glass with a round bottom?
• Make things a little more interesting: serve Niagara Gold and Cheddar in thin slices and in chunky cubes. You will definitely notice a different tasting sensation. And to fully benefit from the flavours of champagne or sparkling wine, be sure to them between 12 and 14°C. Never icy-cold!
• Here are truly pleasant, mouth-watering cheeses that provide the perfect showcase with a lovely bottle of wine.
• You have a knife holder? Here is a great way to keep the table clean course after course. In addition, each guest should have a bread plate and a plate specific for cheese to avoid bread crumbs sticking on the cheese pieces.
• Firm cheese should be placed at the edge of the platter and softer ones in the middle. That way, you avoid having guests with traces of camembert on their sleeves while trying to cut some cheddar. Finally, leave enough space between the cheese to avoid mixing them.
• Do not light scented candles on the night of the tasting; you’ll obscure certain volatile aromas and take away from the overall experience.
• You have a knife holder? Here is a great way to keep the table clean course after course. In addition, each guest should have a bread plate and a plate specific for cheese to avoid bread crumbs sticking on the cheese pieces.
• Make sure you have good, sharp knives or appropriate cheese knives to cut the perfect piece. Always use one knife per cheese to avoid mixing the flavours.
• As per usual, we suggest you take this selection of cheeses out of the fridge a half an hour to forty-five minutes ahead of serving.
• Your best bet is to serve these cheeses when the chill of the refrigerator is almost off. Of course, a small dish of honey to augment the flavour combination is almost a must.
• While the cheeses approach room temperature, prepare a basket of nuts still in their shells. Everyone can take part in removing the shells while continuing to converse in good company, to pass the time….
• Why not plate these luscious beauties on a wooden cutting board, next to autumnal coloured fruits and flowers? How bold! How beautiful!
• White and sparkling wine should never be served ice-cold. The ideal temperature to savour its multitudes of aromas is 12 to 14°C.
• Just as wine white should not be served ice-cold, reds should not be served too hot. Put the bottle in the refridgerator to lower the temperature to 15 or 16°C.
• Choose a tokay pinot gris wine if you prefer well-aged cheeses.
• Ask your cheese maker to serve you his most aged cheeses. They are more mature and you will really appreciate it to the max.
• It is preferable to taste cheeses in thin slices. This way, the flavours come out best in your mouth.
• Liquor wines, ice wines and hydromel must be served around 6°C. Avoid adding ice cubes which will dilute the taste and flavours. Instead, put the bottle in the door of the fridge way in advance.