Say Cheese!
by Pat Ellis
Simple, Elegant, and Gourmet—three words to consider when entertaining. Can a cheese board meet this criteria? To find out, I visited the Cheese and Specialty Foods Department at Honest Weight, managed by Shelby Taylor.
First, said Shelby, “know your audience.” Are there any food restrictions or allergies? Will any of the guests be vegan? Thinking about this ahead of time will simplify your shopping.
Then, select the cheeses— choose a variety of textures and flavors. Shelby recommends choosing four cheeses: two made with cow’s milk, and one each from sheep’s and goat’s milk. Her recommendations include local, as well as imported options, both comparable in quality. Below are some of Shelby’s ideas to get you started.
A mild Brie, a soft, cow’s milk cheese, appeals to a large audience. Four Fat Fowl’s St. Stephen triple cream; Chaseholm Farm’s Nimbus; and Le Fromager (imported) are a couple of options.
Gouda, a semi-hard cheese that is made from either cow’s or goat’s milk, can be combined with a cheddar or offered on its own. Jake’s aged Gouda is a traditional style Dutch cheese (made locally in Deansboro, NY) that pairs well with both a sweet or savory theme. Beemster makes a goat’s milk Gouda that is aged 4 months, developing a wonderfully clean, sweet taste and smooth texture.
Blue cheese, though not everyone’s favorite, is an option to consider. Withersbrook Blue is immersed in Vermont ice cider during its production. Cambozola’s Black Label Blue (lactose free) combines the richness of a Camembert with the tangy flavor inspired by Gorgonzola.
Manchego cheese is a buttery and slightly tangy sheep’s milk cheese. Both El Trigal’s Manchego DOP and Plaza de Espana’s Queso Castellano come from Spain. The latter, though Manchego-like, is made from the milk of a different sheep breed and cannot carry the Manchego name.
Some other options to choose from are goat’s milk cheeses like Two Choice, The Drunken Goat, and Vermont Creamery Chèvre. There are also a range of cheeses made from nut or coconut oil bases that are suitable for vegan guests.
Finally, once you have selected your cheeses, it is time to move to accoutrements. Consider adding fresh seasonal or dried off-season fruits. During the fall months apples, pomegranates, or grapes pair well. Add some texture in the form of crunchy foods: plain crackers, pretzels, almonds, or cashews. Pickled vegetables, pickles, and olives add flavor and variety. Something sweet, like dark chocolate or a fruit spread, pair well with most cheeses. Divina makes a selection of fruit spreads in small sizes. Time to be adventurous!
There it is: simple, elegant, and gourmet.
One last consideration is time. Keep in mind that catering is always an option. If you have any questions or need advice, the folks in the cheese department are a wealth of knowledge when it comes to creating the perfect cheese board.
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