SHOP
Monday Closed
Tuesday 9h00 – 12h00 / 15h30 – 18h30
Wednesday 9h00 – 12h00 / 15h30 – 18h30
Thursday 9:00 am – 6:30 pm
Friday 9.00 am – 6.30 pm
Saturday 9.00 am – 6.00 pm
Sunday 9:30am – 12:00pm
RESTAURATION
Thursday and Friday 12:00-14:00
Saturday 12:00-18:00
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Valid in more than 57 establishments
The cheese board for your Christmas table
Inspired by your Crémier-Fromager Who’d have thought it in Guebwiller?
Christmas has always been a time for family get-togethers and a convivial meal, and it’s always been hard to forget the cheese platter, emblematic of the “French” meal!
Your Crémier Fromager ” Qui l’Eût Cru “, accompanies you in this article on the composition of your cheese platter.
With Christmas just around the corner and the opening of the “extended” festive menus, it’s a real headache, between the number of guests, the choice of dishes, the proportions: So, make the most of excess!
Cadre atypique
How many cheeses? It’s a good idea to adjust the number of cheeses according to the number of guests. The more you have, the more diversity you’ll welcome on your platter. Tradition, or slightly fussy purists, will suggest an odd number of cheeses: 3, 5, 7… The choice is yours! At Chez Qui l’eût cru, we don’t skimp on quantity, especially for a generous Christmas platter, because if there’s any left … all the better!
What support? Wood without hesitation! answers Isabelle. A wooden platter or board remains a “noble classic”, where cheeses can be showcased to their best advantage. And let’s not forget that the majority of cheeses are matured on boards in the cheese dairy before arriving on your table. It’s a wink of an eye in terms of service!
On-set presentation:
Isabelle and Erik are epicureans. Whether we’re cooking at home, enjoying the menu of a good mountain inn, or that of a Michelin-starred restaurant, the conclusion is that we “eat first with our eyes”. The same goes for your cheese platter: beautifully laid out, just like your table: everything matters!
The visuals on our trays now match the signature of our boutique. We favor pre-cutting for a number of reasons: It makes serving easier, and your guests will appreciate being able to help themselves to a variety of small bites. This choice allows us to offer a much more varied assortment, and adds volume and aesthetic appeal to the tray. Precision cutting requires experience and patience!
Which cheeses? Here we go! For Erik, it’s difficult to make a precise choice, as there can be as many variations as there are days in the year. For a perfect balance, we try to play on seasonality, diversification of milk types, Crémier Fromager maturing, and to represent the different cheese families.
