Inflight Service CHEESE SERVING TIPS
1. Never Serve Cold Cheese The cold temperature hinders the natural flavors and fragrance of the cheese. Plan ahead by taking your cheese out of the fridge at least an hour before serving.
2. Leave The Rind On
Remember: most cheese rinds are technically edible — whether or not they are palatable is entirely up to the individual. *Exception: some hard and semi-hard cheeses (Gouda, Emmentaler and the like) can have an additional coat of wax, plastic or paraffin. This additional coating should be peeled away and discarded to expose the edible rind.
3. Know Your Knives
One knife for every portion of cheese is the standard. Bonus points if you have a hard and soft cheese knife, plus a “cheese plane”.
4. Space Your Cheese Properly There is no reason to try and fit as many different cheeses as you possibly can on your spread, it just becomes awkward to cut. Four is probably the ceiling, even for a large serving platter. Instead, try serving two smaller cheese plates.
5. Trick Out Your Cheese Plate When serving use a wooden cheese board, cheese leaves in a large flat basket or a large dinner plate or platter. Fine cheeses should be able to hold their own with minimal accompaniments, but the right one can also make or break the entire cheese-tasting experience by amplifying flavors in all the right places. Bread, butter, crackers, raw vegetables, cured meats, nuts, fruit and jams can all make great cheese companions.
6. Buy Fresh Cut Cheese Exposure to air diminishes flavors by diffusing the aromas in a surprisingly short amount of time. This will be accelerated in the dry atmosphere in an aircraft cabin.
7. Never Store More Than One Cheese In A Container/Baggie/Wrap Consider buying a roll of cheese paper to re-wrap unfinished cheese — it helps it breathe without spoiling as quickly or tainting the other cheeses around it. If you're going to finish it in the next day or two, a plastic zip-top bag or or even plastic wrap for each kind will suffice, though cheese paper is ideal for keeping cheese fresh longer.
8. Do Not Freeze Cheese
Without diving into the science of it, freezing cheese just obliterates the flavor, smell and texture until you have a gross, mealy, dry version of the hot young diva cheese you once had.
9. Don't Take Pairing Advice Too Seriously
Port is a traditional accompaniment with cheese but it is whatever the passengers taste dictates. There is no right or wrong. Wine and cheese are a classic, beer and cheese too. Trial and error (and a hint of creativity) is key.
10. Processed, Discount Or Otherwise Sub-par Cheese Has No Place On Your Platter No exceptions: keep it high-end or why even make a cheese platter?
When serving cheese as an accompaniment after dessert, provide a small plate and knife for each passenger.
Note: Refer to the Reference Chapter 9 for information on Types of Cheese, Wine & Port.
At this time the main meal service has been completed. Clear entire service settings: plates, linen napkins, place mats and refresh beverages.
Chapter 7
© Aircare FACTS - Initial Service Training
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