Cheese selection

De Magi Cheeses

A careful cheese selection is essential for every restaurant. Aperitif, pre-dessert, or as an alternative to dessert must enhance territory. It is a wonderful opportunity to enhance your land and to help local companies to immerse themselves or to confirm themselves and therefore to increase a local economy by creating valid synergies, but often the restaurateur underestimates the importance and charm of the cheeses.

In Italy, we have impressive productive realities, both nationally and locally. From small artisans to different distribution channels, we have an immense fortune of easy availability of real gastronomic niches.

The interest of the people is underestimated. Even if it does not express it explicitly, it does not mean that there is no interest. Try to make a small selection of some different types and differently seasoned cheeses and propose them.

It accompanies an aperitif and an important transition from salty to sweet, a sort of pre-dessert. It is an excellent alternative to desserts, especially valid to be proposed if one guest orders it and the other prefers to stay on the salty note.

Paying close attention to cheeses, it is natural that there is a desire to try different cheese-based dishes or interesting combinations. Fantasy unleashes with unique and inviting flavours. And don’t we also want sommeliers to have fun? It’s a beautiful way of interacting.

Just one tip. Don’t think: I cut some cheeses and put them on a plate. It needs care, research, and attention. The cheeses are constantly changing. You must keep them in the right environment, at temperatures to allow their evolution, especially like those with a flowered rind or the like, taking care to seize the right moment to serve them. Precisely in this, producers are the inexhaustible source of information.

Careful combinations. It is too easy to combine jams or honey randomly. We must experiment with each cheese, choose pairings carefully and advise. The sequence of the cheeses is also fundamental.

I understand that the producers of cheeses will be angry, and many have valid reasons. But Chefs can always offer something fun to combine: from specially designed jams to bread, dried or fresh fruit, and nuts. And above all, the wine. People are happy to be guided when there is attention. And that towards the world of cheeses should never be missing.