Festive indulgence
There are several types of cheese that take center stage over the festive season, whether on platters or in culinary preparations. Fresh goat’s cheese is a particularly popular choice, thanks to its creamy texture and versatility, bringing a delightful touch to a range of holiday dishes, including salads and spreads, while also working well as a standalone appetizer. Renowned hard cheeses are other popular additions to a festive table. Comté reigns supreme, with its nutty and complex flavors, followed by varieties known for their exceptional aging qualities, such as large wheel cheeses.
Perfect pairings
During the holiday festivities, a glass of dry champagne, with its effervescent sparkle and refreshing, crisp and slightly yeasty notes, is a natural choice to accompany a cheese platter. Fortified wines, such as port and sherry, are also stars of the season, complementing hard-crusted cheeses and the bold character of blue varieties.
Irresistible infusions
Flavored and scented cheeses are talking points this festive season. Producers and affineurs have been experimenting with unique and enticing combinations, resulting in cheeses infused with flavors like chili or scented with spruce. Truffle-infused cheeses are proving popular as well, providing a touch of luxury with their earthy and aromatic notes. The rising interest in cheeses like Saint-Marcellin infused with caviar, for example, also reflects broader demand for innovative and extravagant varieties among connoisseurs. The result is plenty of exciting flavors to explore and savor over the holidays and beyond.
DOMINIQUE BOUCHAIT
Artisan cheesemaker at Les Fromagers du Mont-Royal
fromage-napoleon.com
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
