1,000 Years of Artisanal Cheesmaking

Author Archive for: ‘dkazmier’

20 Photo Cheese Board Lena 1

How To Build A Summer Cheese Board

  How To Build A Summer Cheese Board   Author: Lena Gladstone, https://lenaskitchenblog.com/ Serves: 4 Prep time: 15 mins Total time: 15 mins Print   Putting a summer cheese board together is easy, fun, and makes a fresh and flavorful snack for a crowd. If you’ve never put a charcuterie plate together, I have all the tips and tricks you’ll need to make your very own. Step by step, we’ll move through the basics of a summer cheese board, how to match flavors, and how to turn it into a work of art. I’ve kept this board simple, but feel free to fill yours with as much cheese, meat, and fruit that you want. Charcuterie (pronounced “shahr-ku-tuh-ree”) is all...
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First Day of Spring Cheeseboard

Erika, a cheese preacher at @CheeseSexDeath, shared with us this scrumptious masterpiece. This cheese plate was inspired by the flavors of spring: like radishes with butter and fresh goat cheese marinated with rosemary and lemon peel, paired with warm baguette. She also loves complementary pairings of apricots and pistachios, which remind her of when she visited Provence last year.

"I love how those pairings tease out the fruity, nutty flavors in a classic Comté. Love adding a bit of funk to any plate, so I finished it all off with Saint Agur and clover honey. It's a little taste of springtime in France!"

19 Photo Cheeseboard Lydia 2 Sm

Apéritif Jura-stique

Lydia Burns, Chicago Cheese Maven, has been obsessed with apéritif, both the product and the ritual ever since she was first introduced to it years ago when visiting the Jura to witness the making and aging of Comté cheese firsthand. Drawing on this formative experience, here she pairs Macvin du Jura, a fortified wine that is an intermingling of the fruitiness of a vermouth and the nuttiness of a sherry, with Comté.This pairing is one of her absolute favorites, not only because they are both products of the same terroir, but because the unique texture and flavors of the Macvin bring out a veritable symphony of delightful flavors in the cheese.To further accessorize this pairing,...
19 Photo B.Change Cheese Plate 3B 1024

Rosé and Comté All Day

Belinda has lived and worked as a sommelier and beverage director in Michelin-starred and James Beard award-winning restaurants in: New York City, San Francisco, Chicago, Houston and abroad throughout her twenty-year career in food and wine. As much as she loves catering to the desires of guests in her restaurants, Belinda also indulges her love of hospitality and creating decadent experiences, by hosting parties at home in her time off. The first question to be answered when Belinda sends out the invitations is: “what are we going to drink and what am I going to serve?” This time of year, the answer is invariably wine and something pink. Rosé champagne, rosé port and Provençal...
19 Photo Cheese Plate KatieQ Sm1

Comté Meets England Cheeseboard

Katie has lived in London for 2 years, after a decade living in NYC (and prior to that born and raised in the Midwest). The cheeses of England have become one of the perks of her expat life, in addition to her all-time favorite cheese, Comté, which is readily available, too! Whenever she hosts friends, her go-to cheeseboard is a combination of outstanding British cheeses -- like the blue cheese Stichelton (similar to Stilton), the washed rind sheep's milk cheese Riseley, and the salty & peppery goat's milk cheese shaped like a pyramid, Tymsboro. (Fun fact: Katie visited the farmhouse dairy in Somerset where Tymsboro is made and actually helped make some of the cheese, herself!). She...
19 Photo Cheese Plate Carlos Sm

A Weekend Comté Cheese Plate

Almost every Saturday morning, Carlos goes to the Farmer’s Market to get veggies, fruits, homemade jams, fermented foods and pickles. Then he runs to the cheese store to buy cheese and bread. The last stop is always the wine store. After this intense morning, he gets home, starts making lunch and thinking about dinner for the two evenings. He normally makes a batch of their three favorite dips to snack on and also to have for the weekday lunches. He makes chickpea hummus following a recipe from friend Enda McEvoy, from when he lived in Ireland working as a cheesemonger. Then he makes a small amount of baba ghanoush following a recipe he picked up while a grad student in New York. Lastly,...
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California Xmas Skewer Cheese Board

Honey crisp apples are plentiful in San Francisco during the Winter thanks to the temperate weather and Sonoma County's apple orchards. One of Michael's favorite things to do is to chop them into cubes to make parsley and Comté skewers. The play of vegetal bitterness in the parsley, crispness of the apple and savory, vegetal notes that can be found in Green Label Comté makes for a fun amuse-bouche. The red and green is a fitting color scheme as well. For those who prefer to eat Comté straight or with a slice of apple, he prepares a generous number of Comté bars knowing that he can always toss the extra bars into a glass to save for snacking or a fondue later. Some suggested pairing are...
18 Photo CheeseBoard CKalish 2sm

Baby cheeseboard

After visiting a local, pick-your-own persimmon and pomegranate orchard, Charlie and his 8 -month old daughter Penny put together this cheeseboard. Charlie felt the cheese board should reflect the season, with fall colors and fruit. Penny wanted toys. After hours of negotiations, with play breaks, they agreed that the cheeseboard had to have Comte, since Comte pairs deliciously with fresh and roasted persimmon, almonds, wildflower honey and Blenheim apricot jam. Charlie agreed to add toys to the cheeseboard, the rest is history.
18 Photo CheeseBoard AMah 3sm

Cheese as a meal – the “apéro dînatoire”

Ann divides her time between Washington DC and Paris, and one of her favorite ways to spend a convivial evening with friends is the "apéro dînatoire," which is a casual meal of wine and small bites that can stretch for hours – and there's no cooking! In this cheese board, Ann has paired nutty Comté – a hard mountain cheese – with three soft cheeses made by Strongman Gourmet Farmer, a local cheesemaker in the Shenandoah valley. There's a runny, bloomy-rind triple-cream made with goat and cow's milk; Grayson, a fragrant, semi-soft cheese, and an aged goat crottin. Accompanying the cheese are saucisson sec, and truffled chicken liver mousse; as well as grapes, plums, pears, olives, a...
18 Photos CheeseB.L.Werlin

Colorado mountain cheeseboard

As someone who spends four months a year in the mountains of Colorado, Laura is naturally driven to locally-made cheeses and mountain-grown products. And so she invited a few Colorado friends over for a delectable dessert cheese course featuring Comté.She started earlier in the day by heading to the local farmer’s market to forage for accompaniments that would highlight the beautiful cheese. Her first stop was at LivingGreensColorado, which specializes in “wildcrafting” – making jams, jellies, and other truly delectable products from the berries, herbs, fruits, and plants that grow in their area. She tasted several of their jellies, but it was the unlikely sage jelly that...
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