Cheeses of the world

[hkathy]

Hosting a lunch, and I was thinking of doing a french lunch (long lunch). DH is french.
Friend who is coming is suggesting ‘cheeses of the world’
How can I
a) combine the two
b) come up with a list of ‘cheeses of the world’

So far I have:

Soft cheese, all French:
Epoisse
Brie de Meaux
Chaource
Camembert de Normandie
(these are DH’s favourite so would like them to go in anyway)

Hard/ Blue, Europe:
Manchego
Rocquefort
Stilton
Something hard and Italian not parmesan

Then, and this is what I need most help with, non european cheeses. So far I have Halloumi, Labneh, Paneer, Queso fresco, and just for fun American cheese slices (or cheese in a can if I can find it)

Honestly, OP, and I say this as someone who loves cheese, no one is going to want to eat that much cheese. Why not just make it a normal lunch?

Speak for yourself 😂

But honestly, if you’ve just had a goat cheese soufflé, or a wedge of Époisses on bread, are you really going to want to follow it with a paneer curry, or halloumi skewers?

Yes, I love cheese, but that's a lot of cheese!

I'd be tempted to do 2 cheddars - say a cornish cruncher and another more artisan one to taste compare.

Also the non European cheeses are kind of difficult to eat just as cheese if you see what I mean. Halloumi needs to be cooked and warm to be nice, Paneer the same, Labneh is best as an accompaniment..and American Cheese even just for fun really isn't worth it.

No you don’t eat everything on the board!

Can I come? I’ll bring some Kerrygold Dubliner.

My friend is married to a French guy and they had a French cheese vs. British cheese buffet at their wedding which was really fun.

So it’s just a buffet that centres cheese? Just plain cheese, or dishes made with cheese?

Add a gruyere and a comte rather than the cheese of the world bit.

Trying to think of something hard and Italian...

Agree! Do people really want a novelty lunch when a few cheeses, salad, pate, cured meat, etc is simple and tasty.

Just make the cheese section ‘cheeses of the world’ and limit to a few (British, French, German, Spanish, Canadian - maybe one or two from each country).

We’ve done this for new years! DH’s side were like ‘oh, English camembert, that’s cute’

Yes, this. ‘Cheeses I like’ rather than ‘random cheeses from different places’, some of which need to be cooked. No one is going to want a block of uncooked paneer, for instance, and while I love seared halloumi, if you don’t eat it immediately it goes unpleasantly rubbery.

yes welcome, glad you get the concept 😂

If you have EE shop nearby, Olomoucke tvarusky are quite an experience.

Non european- Naboulsi?

Go to your local cheesemonger and get a selection of 3 cheeses, one soft, one hard, one smelly. I'd go all British but if your husband is French go all French and get him to say 'but French cheese is the best, why would we need cheese from anywhere else?'

It's a shame that they don't seem to do this anymore. It would save you a lot of money!(photo to follow)

Provolone piccante is one of my favourites, if you're still looking for something Italian.
Don't bother with dulce - it's boring.
Dutch cheese with cumin seeds, or hard Dutch goats cheese with fenugreek are both lovely too and something different.

Yes. With different courses. It’s a long french lunch: they last like six hours with wine and apéro so it’s all spread out.

So crudités, olives, breadsticks, charcuterie while we sit and chat

The lunch will be
starter 1: salad
starter 2: queso fresco with sweetcorn

Then warm things eg Halloumi. Greek salad, roast chicken thighs.

Then cheese course, I’ll do a sweet chilli paneer with peppers that’s more like a chutney. And the cheeses will be small slices of each with a little flag on a toothpick.

Then Dessert

This, though I’ve been introducing French friends to Irish cheeses for years and getting a (sometimes grudging) positive response.

Dutch with cumin would complement the paneer.

I totally agree with the Comte, how about considering a Jarlsberg (mild, nutty flavour) and a really authentic salty Greek Feta. Black olives are a must for the feta, crisp green grapes essential for a Brie de Meaux and I like walnuts and celery with Jarlsberg. Comte just really needs chilled crisp white wine. Please may I attend? Sometimes I have watermelon chunks and peppery wild rocket with the feta too.

Watermelon with the feta is a great idea! Yes you are welcome!

Why not do a blind tasting quiz with small bits of the cheeses?

Just remember, there is no such thing as too much cheese 🧀 😉 😋