I generally take everything out of the fridge an hour before company comes over to let the cheeses soften. You will want to serve your cheeses at room temperature. Bedford Cheese Shop sells these and I’ve tried ’em all. I get so happy any time Bin 152 (my favorite wine bar in Charleston) has it on its cheese menu. The oh so helpful guy at Bedford Cheeses advised me to cut it in half diagonally and serve it that way. You can only buy it in a square shaped block (and when you cut into it, it makes a huge mess). It’s super gooey and absolutely delicious. Good Thunder is an amazing alternative to Blue Earth (I couldn’t find it at my cheese shop lsat time).Camembert is a classic soft cheese – good if you want to take your love of Brie or Saint Andre to the next level.Blue Earth is my best friend’s favorite cheese – it’s a form of brie and ultra buttery.It’s a goat cheese with truflfes in it and it’s just the most amazing. If you love truffles this will change your life. Truffle Tremor is my all time favorite cheese.Blue Cheese is honestly not my favorite but most people really like it, plus it adds a different color/texture to your board.Parmigiano reggiano is another classic crowd pleaser, plus if you end up with extra you can grate it over pasta the next night.Aged Gouda is not quite hard or soft but is another cheese that everyone absolutely loves!.A lot of people hate goat cheese though (this is personal experience talking) so be sure to ask ahead! Goat Cheese (with or without herbs) is delicious and also on the healthier side.I don’t think I’ve ever met a person who didn’t fall in love with this cheese. It’s a triple cream cows milk cheese and suuuuuper buttery. Saint Andre is one of my favorite cheeses.Brie is probably the most innocent of all the soft cheeses.Aged Cheddar is something that everyone loves.It has the most delicious caramel flavor. Brabander is a hard goat cheese from the Netherlands.Ewephoria (get it at Murray’s!) is a caramel-y goat cheese with notes of butterscotch. It’s nice and crumbly and looks really pretty next to a soft gooey cheese.This big chopping block makes for a really beautiful board, in my opinion! My Favorite Hard Cheeses: I have a few different cheese plates and boards but I actually like to put my cheeses on a big cutting board. Also: Goat Sheep Cow also sells incredible cheese platters if you’re in a pinch or feeling lazy but I personally really enjoy making my own. Whole Foods of course also has a terrific selection of cheese. My favorite places to buy cheese are Goat Sheep Cow (in Charleston) and Murray’s Cheeses (in Manhattan). I typically plan on having at least 1/4 lb cheese per person as a rule… plus a little extra as sometimes the cheese board turns into dinner. Depending on your audience you will want to do a mix of hard and soft cheeses (I typically do two soft cheeses and one harder one… but if I have friends who are less adventurous/pregnant/etc coming over, I will alter that and do more hard cheese.). If you ask me, the ideal cheese board should generally have at least three cheeses. Before having friends over, just ask! Some people are really grossed out by the creamier (sometimes stinkier) cheeses, so you want to make sure that you’ve chosen something your friends will love! Below I have listed out my personal favorites and a little step by step for preparing your board. A few of my good friends hate soft cheeses, whereas my sister and cousin and I are basically soft cheese monsters. The first tip I have is to know your audience. Today I thought I’d put together a little post about it to help you build the perfect cheese plate! Building The Perfect Cheese Board Nothing makes me happier than building a beautiful cheese board and sharing it with good company. In my opinion, good cheese (and good wine) is one of life’s best, most greatest pleasures. This post originally appeared on The Stripe in 2017 but I wanted to give it a little refresh with a few more recent favorite cheeses, tips, accompaniments, as I have a lot of new favorites to share.īefore we begin… I love to entertain and I love cheese.
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