First of all, I have to say, "I have converted !". After the European Cheese & Tea pairing session at Majestic Hotel KL. I have turned from a non-cheese lover to a big fan of cheese. I have never thought that there's so many different types of cheeses and each and everyone of it has it's own flavor to it. If you are furrow your brow and doubting on what I'm saying right now, trust me, you'll be converted too once you get a taste of the different types of European Cheese.... oh dear...
A Smorgasbord of European Cheese
Fourme d'Ambert, Saint-Marcellin, Reblochon, Brie, Comte & Bethmale
Let me give you a walk-through of the European Cheese. There's 4 types to it which is, Soft cheese that's often runny at room temperature like Brie, Camembert, Reblochon & Mont d'Or cheese. Semi-soft cheese where it's creamy inside with little or no rind like Raclette, Abondance, Morbier & Port Salut. Hard cheese has the firm texture; easy to grate like Emmental, Beaufort, Mimolette, Tomme de Savoie. Lastly the Blue cheese which most would be familiar with. It has green or blue veining due to the mold in it during the production like Saint Agur, Blue de Auvergne & Blue de Gex.
And the best way to serve and enjoy the European cheese is the Cheese Platter. It's a simple yet classic way to present and enjoy the cheese. All thanks to Orchid Conservatory, Majestic Hotel KL, we get to experience an exciting Cheese Platter with Chef Jean-Michel Fraisse.
Here's what you can combo up with the cheese to elevate and bring out the most flavor out of it :
- Fourme d'Ambert : Darjeeling
- Saint-Marcellin : Sencha Tea or Rose Blend
- Reblochon : Pai Mun Tan (White Peony)
- Brie : Black Tea
- Comte : Oolong Tea
- Bethmale : Golden Pu'Erh
If tea is not your thing, you can always pair the cheese with fruits or a slice of good bread or even grate it over your favourite pasta dish. I personally find the Reblochon works really good with grapes. Having both the cheese and grape in my mouth, it's like an explosion of flavor, you'll get the sweet and sour from the grapes and a hint of saltiness from the cheese, it's simply divine. As for the Brie & Bethmale, I like it with soft bread and Fourme d'Ambert (the blue cheese), I do enjoy eating it with smoked salmon. yummm....