‘Life is Complete with Family, Friends and Food’
Many of our favourite memories are intertwined with family, friends and food. Do you find you remember that impromptu get together, special celebration or holiday by who was there, the setting or the food? For me it is a combination of all three.
I love the ease of serving platters when I entertain. Sometimes I carefully plan my ingredients and at other times my platters evolve as I check out my fridge or pantry. I include cheeses, cold meats, fresh fruit, dried fruit and crackers or snaps. One of my favourite delicatessens to source high quality French cheeses, meats, and dried fruits is the Pork Ewe Delicatessen in Mayfield.
The genuine French product range includes cheeses, meats, oils, pastas, jams, confit and much more. The store has a unique style and the staff are either French or have spent some time in France. If you visit this store have a chat with the lovely ladies to hear their story.
The store has been offering Novacastrians quality foodstuffs for a couple of years and now also runs cooking classes. Do you aspire to create artisan food? These are the courses being offered over the next couple of months: Tapas Fiesta; Making Mozzarella; Hand Crafted Fresh Chorizo; and Hand Crafted Salami & Fresh Chorizo. I have not been to any cooking classes at Pork Ewe Deli yet but I really recommend boutique cooking classes to improve your skills. Cooking classes are a fun way to share your passion of food with others while honing or learning new skills.
For the Deli’s full cheese and charcuterie menu check out the Pork Ewe Deli Menu
In France cheese platters are served at the end of the main meal and before dessert. These platters have only cheese on them. Do you know the French etiquette of cutting cheese when the plate is handed around? Follow these few tips you will not offend your French hostess or dinner guests.
- ‘A cheese plate is not an invitation to help yourself to some of everything. You’re meant to choose two or three at most.
- Each cheese begs to be sliced differently.
- For round cheeses like Camembert, cut a wedge starting in the center.
- For pointed cheeses, like Brie, cut diagonally from the point, to obtain an obtuse triangle (see, Geometry is useful!). The piece left on the plate will remain a triangle, albeit slightly askew.
- For rectangular cheeses with a rind, like Comté, slice through both rinds. Once the cheese is on your plate, remove the small pieces of rind from your piece with the knife.
- For wedge-shaped cheeses like Roquefort, cut neither at the thick end nor at the thin end, but through both lengthwise, so that you have a triangle.
- Take cues from your host; rules may vary depending on the family.’ (hints and tips by My French Life.org)
The gathering together and creating memories is something that we all can do for each other. Memories are indeed the thread of life. What is your next gathering… maybe it’s Anzac Day if you live in Australia. Will a cheese or meat platter be on your menu?
If you liked this post you might like Are You A Cheese Connoisseur and 5 Tips to get the Most from your Cheese. I’d love it if you also shared this post by clicking on the share buttons below. Join in the conversation on Facebook, Twitter or Instagram.
(This is not a sponsored post.)