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Bon Fromage: French Cheesemaker Aurore Ghigo Reveals the Secrets of the Perfect Cheese Board

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A French cheese connoisseur has given her ultimate guide to all things cheese, from making the perfect grazing board to the best way to store them.

Cheese farmer Aurore Ghigo, who lives in Sydney, said: Storing cheese properly in the refrigerator is ‘essential’ because it stays fresh for as long as possible.

“The best way to store your cheese is in the paper packaging it comes in,” she told the Daily Mail Australia.

“But if you bought a piece from the deli that came in Smooth wrap, you can wrap the cheese in parchment paper at home and then put it in an airtight container. Don’t use plastic wrap, because then the cheese will sweat.’

Aurore said the perfect cheese board should always include an odd number of different cheeses — and ranked from the mildest to the strongest.

French cheesemonger Aurore Ghigo (pictured) has given her ultimate guide to all things cheese, from making the perfect grazing board to the best way to store them

When it comes to cheese board etiquette rules, Aurore said you should always cut

When it comes to cheese board etiquette rules, Aurore said you should always cut “small pieces” off a whole cheese before serving it.

What are Aurore’s favorite cheeses?

Langres: It is a beautiful dense and creamy texture cheese, it has a rich and spicy taste that is so delicious

Brillat Savarin: It’s a decadent triple cow’s milk. It’s a crowd pleaser and best friend with champagne and a strawberry and Pinot jam

Comte matured for 30 months: It is hard and nutty with a crunchy salty texture and taste. It also goes well with champagne

French camembert: It has an earthy mushroom aroma and a dense fudgy texture. It’s so delicious when you combine it with apples or a cider

Blue d’Auvergne: It is a strong blue cheese with a salty texture with distinct flavors of stale, mushroom and barnyard

“The important ‘French’ rule is to always put odd numbers of cheese on your cheese boards, so three or five will work perfectly,” she said.

“It’s always a good tip to use a mix of textures. You want a delicious mix of hard, soft and crumbly.”

Aurore – who will be teaching a masterclass at the Bon Fromage Festival of European Cheeses – said the biggest mistake people make is putting two cheeses of the same family on a plate, such as two blue or two white shapes like a brie and a camembert. .

“It’s all about your personal taste, but it’s best to put different types of cheese on your plate for a change,” she said.

When it comes to cheese board etiquette rules, Aurore said you should always cut “small pieces” off a whole cheese before serving.

“Your guests can rest assured that they can help themselves to a piece,” she said.

‘Avoid the use of cheeses that are still in the packaging, this also applies to dips and crackers. Do not leave them in the original packaging, but put them in a clean bowl.’

She said you should use a different knife for each type of cheese.

“Color the handles like blue for blue cheese and white for brie, because we don’t want to smear blue cheese on a delicious nutty Comte,” she said.

‘Place the nose of the cheese towards the outside of the shelf. Then it is easier to cut the cheese.’

She said never wrap cheese in cling film because it makes them sweat (stock image)

She said never wrap cheese in cling film because it makes them sweat (stock image)

Aurore said the perfect cheese board should always include an odd number of different cheeses — and ranked from the mildest to the strongest.

Aurore said the perfect cheese board should always include an odd number of different cheeses — and ranked from the mildest to the strongest.

When it comes to making a cheese board, her five favorite cheeses are Langres, Brillat Savarin, Comte, French Camembert, and Bleu D’Auvergne.

“It’s so hard to choose between cheeses, I like soft cheeses, but to please the guests, I’ll put at least two hard cheeses on my cheese boards,” she said.

Aurore said she prefers serving cheese with bread or crackers.

Side dishes on your cheese boards are essential. I always add a jam or a paste, it adds a touch of sweetness to the whole plate,” she said.

‘Adding different types of crackers such as figs and honey (sweet) or olive oil and sea salt (savoury) can intensify the flavor of your jams and pastas.

‘Dried fruit on a cheese board is really 80s style, but there’s nothing wrong with Australian muscats and dried figs. Add fresh seasonal fruit to give your board a sour touch.’

Aurore added: ‘You can add as many ingredients as you want, more ingredients will make your cheese board look nice and tasty. Remember, we eat with our eyes.’

Bon Fromage Festival of European Cheeses 2021 takes place from Friday, October 22 to Sunday, October 24 for a long weekend of world-class tastings and cheesy wonders.

The weekend festival gives cheese lovers access to a selection of 15 online masterclasses, taught by the best food and drink experts.

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