Everyone likes
cheese, it keeps for a long time and is very easy to dress up. When creating a cheese plate I usually only
use 3 or 4 different types of cheese. I
put out a few sweet accompaniments, a few savory, and 3 or four different types
of crackers or breads. The crackers should be plain as you want the taste of
the cheese to come through. Always include a variety of olives and grapes. Make sure to
slice hard cheeses before serving them.
Soft or crumbly cheeses can be scoped out with a melon baller to make
individual servings. Line the cheese up from mildest to strongest. Make sure to include a few softs and a few hards. Never serve citrus fruit or spicy sides. They kill the palate and ruin your cheese experience. Cheese needs to be taken out of the fridge 30 minutes before serving.
Here are my favorite
combinations:
Apples wrapped in prosciutto
Praline pecans mixed with honey
Quince paste (ask at the deli)
Soft
Goat Cheese: Humboldt
Fog, Chèvre
Figs and dry salamiCherry jam and toasted fennel seeds
Cheddars: Vermont Cheddar, Irish Cheddar
Tart applesPeppered salami
Parmesan: The good stuff, go to a cheese monger
Good olive oilBalsamic vinegar (the good stuff)
Olives packed in oil
Figs
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