Cheese is best served on a board, a ceramic or glass tray. If you wish to serve all varieties of Istrian Cheeses Špin, start with the mildest – cow’s milk cheese, proceed with mixed milk cheese on to the sharper and more aromatic sheep’s milk cheese, cheese in teran pomace and cheese with truffles.
To reach room temperature and release its natural aromas, cheese is best taken out of the refrigerator one hour before serving.
The ideal cutting knife is a double handed knife. Cheeses should be cut into equal wedges. If you have the whole round, you should slice it across the middle and then in quarters. When tasting cheese, it is to be cut in equal and thick slices, each slice cut in two wedges – everyone should get a piece of the interior and a piece of the edge.
As strange as it may sound, it is true that the aroma and consistency of a cheese will differ. Cheese interior is always more subtle and tender, less intense in nose and on the palate, taking on a more aromatic and pronounced note towards the rind. It is therefore really important to cut it well to fully appreciate all the aromas. Eating rind is a personal preference – eat it if you want.