Author Archive for: ‘dkazmier’

  Comté Sexy Cheese Plate   Author: Cheese, Sex, Death Serves: 4-5 Print   Something SEXY this way comes blessing you with a Comté THREESOME, featuring Comté gougère, Comté crisps, and a Comté pumpkin paired with apricot jam, chocolate shortbread, figs, almonds, and oranges to cleanse the palate. Notes The recipe for the gougères can be found here 3.5.3208...

  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...

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,...

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...

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...

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,...

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...

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.

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...