Sérmage

Sérmage is a term that refers to a specific method of preparing and serving cheese, often associated with high-quality or artisanal cheese. While not a universally recognized culinary term with a strict definition, it generally implies a presentation or preparation that elevates the cheese beyond simple slicing or cubing. This can involve techniques like a light searing, a brief warming, or an arrangement that highlights the cheese's texture and flavor profile.

The focus of sérmage is on enhancing the sensory experience of the cheese. This might include bringing out a cheese's natural oils, softening its texture slightly, or creating a subtle crispness on the exterior. It is typically applied to cheeses that benefit from a slight alteration in temperature or surface treatment, such as aged hard cheeses or some semi-firm varieties.

The term suggests a deliberate and refined approach to cheese service, aiming to present the cheese in a way that is both visually appealing and gustatorily interesting. It is often encountered in fine dining settings or in contexts where cheese is treated as a focal point of a meal or tasting experience, rather than a simple accompaniment. The exact execution of sérmage can vary depending on the type of cheese and the chef's intention.