I would serve something not too rich with piquant flavors, as a contrast with the rich cheese. A particular favorite of mine in this vein is Ottolenghi's roasted squash and onion with tahini and za'atar (http://www.bonappetit.com/events/promotions/article/yotam-ottolenghi-s-roasted-butternut-squash-recipe) served alongside couscous or bulgur and some kind of green vegetable.
Pierino is referring to the tradition in much of Europe, most famously France, where cheese is mostly an after dinner treat. You don't have to follow this tradition though -- and it's not even the tradition everywhere, for example in Spain, where cheeses feature prominently in pre-dinner tapas. I do enjoy cheese before dinner also, but it is probably good to not have TOO much cheese in advance of the meal, since it's really easy to fill up on it. Serving it with something lighter, such as crudités, or this time of year sliced tomatoes with herbs, can help lighten it up.
I like the idea of the herbed tomatoes.
Also, Netter, think of the last of the summer tree fruits, or first of the fall ones...plums, apple, pear, nectarine, peach.
And walnuts.
That's all WITH the cheese.
Again, if weather and markets conspire, for the main dish consider something simple and grilled.
You might be putting the cart before the horse here. A cheese plate would typically follow a main course not precede it. Think of it almost as dessert. Decide on your main and then choose cheeses to compliment it not vice versa. Pick a harder cheese, a semisoft and soft (like a triple cream).
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Pierino is referring to the tradition in much of Europe, most famously France, where cheese is mostly an after dinner treat. You don't have to follow this tradition though -- and it's not even the tradition everywhere, for example in Spain, where cheeses feature prominently in pre-dinner tapas. I do enjoy cheese before dinner also, but it is probably good to not have TOO much cheese in advance of the meal, since it's really easy to fill up on it. Serving it with something lighter, such as crudités, or this time of year sliced tomatoes with herbs, can help lighten it up.
Also, Netter, think of the last of the summer tree fruits, or first of the fall ones...plums, apple, pear, nectarine, peach.
And walnuts.
That's all WITH the cheese.
Again, if weather and markets conspire, for the main dish consider something simple and grilled.
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