Tasting and pairings
A rare cheese deserves plain service. Pile on the garnishes and it disappears.
Service
- Take it out of the fridge early Thirty to forty-five minutes at room temperature. Cold, this cheese says nothing.
- Cut shavings The paste is brittle: a parmesan knife or a thin blade works far better than cubing.
- Serve small amounts Ten to fifteen grams per person is plenty for a tasting. The length on the palate does the rest.
- Taste it on its own first Before any accompaniment, to place the salinity and the length of that particular batch.
Pairings
| With | Why it works |
|---|---|
| A dry, taut white (Vaud chasselas, Valais fendant) | Acidity cuts the salt without flattening the lactic notes |
| A sweet fortified wine or vin de paille | Sugar answers salt, the classic dry-paste pairing |
| Pear, quince, fresh fig | Fruit brings the moisture the paste lacks |
| Acacia honey, very little | Extends the finish; use sparingly |
| Rye or walnut bread | A neutral, slightly rustic base |
In the kitchen
In professional kitchens the most effective use is finishing: a few shavings over risotto, tartare, burrata or a velouté, added off the heat. The cheese does not take well to long cooking, which destroys both its aromatic finesse and its texture.