A cheese board consists of various types of cheese ranging from gently mild to strong tangy taste. The cheese board should be arranged clockwise beginning at “6 o’clock” based on taste, starting with mild and moving round to tangy.
Several types of cheese, at least four to five different ones, should be chosen to produce a nicely varied cheese board. Cream cheese is good as a starter, followed by soft cheese with white edible mould, soft cheese with red culture ripening, semi-hard cheese, hard cheese and cheese with blue or green edible mould. Especially with hard cheese, different levels of maturation - in the case of Vorarlberger Bergkäse g.U. from mild with 3 months maturation to strong tangy with at least 10 months - can bring a nice variety of taste to the cheese board.
If you would like to make your cheese board even more attractive, then you can decorate the cheese board with walnuts or fruits such as grapes, apples or pears and special sauces such as fig mustard.
Tip on how to cut large pieces out of the wheel:
Fine mild cheese
It is mainly cream cheeses and mild soft and semi-hard cheeses which have a fine mild taste. A light to medium-heavy wine such as Welschriesling, Riesling or even sparkling wine is the perfect complement to cream cheese. A fruity full-bodied wine such as Grüner Veltliner, Weißburgunder or Sauvignon Blanc can be served with soft and semi-hard cheeses.
Tasty cheese can typically be a soft and semi-hard cheese which is matured with specific cultures. This type of cheese is very versatile and goes with both white and red wines, ranging from medium heavy dry white wines such as Veltliner, Riesling, Sauvignon Blanc or Muscat Blanc to red wines such as Zweigelt, Blaufränkisch or Cuvées.
Cheese with a strong tangy taste
Processed cheese, semi-hard cheese and hard cheese attain a strong tangy taste with distinctive ripening such as red cultures or edible mould and usually with natural rind. Examples are Vorarlberger Bergkäse, Emmental or Österkron. White wines such as Veltliner Smaragd from the Wachau region, Reserve, heavy Styrian vintage wine or a sweet Auslese wine or Eiswein go perfectly with this strong taste.
From a nutritional point of view, cheese is an important basis because all the valuable nutrients contained in milk such as protein, fat, vitamins, minerals, especially calcium, are contained in cheese:
Cheese consists up to 10 to 30% of protein, dependent on the fat content. Just 100g of cheese meets up to 45% of the recommended daily allowance (RDA) of protein and is therefore an ideal supplement for people with an increased need for protein such as children, youngsters, pregnant and breastfeeding women and athletes.
Milk and cheese are natural sources of calcium. This mineral, which is important for healthy teeth and bones, is very often not adequately absorbed in the food we eat, which is why, especially with children, it is very important to include cheese and other milk products in the daily diet.
The cholesterol content of cheese is basically low, ranging between 10mg in Quargel and 100mg in creamy Brie per 100g of cheese. Consumers who, for health reasons, have to be careful with their cholesterol intake, have a good alternative with the range of low fat cheeses.
Vitamins and minerals:
Vitamins are differentiated into fat-soluble (A, D, E, K) and water-soluble vitamins. Vitamin A, which is particularly important for the eyes, skin, mucous membranes and cells and bones, is predominantly present in cheese. Vitamin D which is adequately present in cheese, is important for the daily provision of calcium since this promotes the absorption of calcium in the intestines. Other water-soluble vitamins in cheese are B1, B2, B6, B12, and folic acid as well as phosphorous, potassium, zinc and iodine are important minerals and trace elements.
The fat content of cheese varies depending on the type of cheese. In general, fat makes the cheese more full-bodied and more malleable and gives it a stronger taste; there are, however, types of cheese with very low fat content. The fat content is usually indicated by FiDM (fat in dry mass).
With cheese most of the milk sugar, the lactose, has already been separated from the whey in the production process. The rest of the lactose is changed into lactic acid during ripening, which is why cheese with a ripening period of more than 6 weeks is naturally lactose-free.
An example of such a cheese is Vorarlberger Bergkäse g.U., which significantly reduces the lactose during the ripening period of at least 3 to several months.
In addition, special lactose-free products such as Rupp’s finest lactose-free triangles can be found in the chilled section, meaning that lactose-intolerant people can enjoy the pleasures of cheese.
There is no need to stop eating cheese during pregnancy, because cheese provides a good supply of important nutrients for the body.
Because of the danger of listeria, however, raw milk cheese and sour milk cheese should be avoided. Cheese made from raw milk has to be clearly indicated in the list of ingredients so that the presence of raw milk can be quickly and easily identified.
During pregnancy it is also generally recommended to remove the rind from all types of cheese as a precaution.