A beautifully balanced cheese platter put together by our local cheesemonger, Lynhjems in Helsingør, – perfect for lunch or as a dessert course.
The platter has 2 soft, mild cheeses, a hard cheese with a little more character and, to finish, a wonderfully creamy blue.
I am, and always will be, a cheese person, and I love finishing with a good cheese plate when I eat out. I would rather skip a course to leave room for the cheese plate, – which I think says a lot.
A dry Gamle Ole (the classic pungent Danish aged cheese) is really not for me, but I am completely mad about good strong blue cheeses. How that adds up I cannot explain, but I was certainly eating blue cheese from my first year at school, and the “passion” has only grown since;-)
I love going to our local cheesemonger and having them help me put together a good cheese platter. I am by no means an expert in the field; I can only tell you how the cheeses taste to me.
The descriptions below are therefore not my own knowledge of how the cheeses are made, but are based on what the cheesemonger told me and on the producers’ own texts.
The cheesemonger also told me that cheese should generally be taken out in the morning if it is to be served in the evening, so the flavour can develop and come into its own, – something I honestly had no idea about.
Personally, I like to take them out 2-3 hours before serving.
