1,000 Years of Artisanal Cheesmaking

Category Archive for: ‘Cheese Board’

20 Photo Pear Winter Wreath Best Sm

Darling Winter Wreath

Author: Jessica Lawrenz at @mongermoldandmilk

What a sophisticated and elegant way to ring in the season  – a darling Comté winter wreath, complete with figs, elderberries, pear, dried cranberries, with accents of bay leaves, marjoram, sage and fresh hibiscus leaves.

20 Photo Holiday Cheeseboard 2 Lena

How to Build a Holiday Charcuterie Board

How to Build a Holiday Charcuterie Board   Author: Lena Gladstone, https://lenaskitchenblog.com/ Serves: 4 Prep time: 15 mins Total time: 15 mins Print   Charcuterie boards are the perfect appetizer for holiday parties, New Year’s celebrations, or for a quiet night at home with some wine. Loaded with creamy Comté cheese, meat, crackers, fruit, and nuts, the flavors are bright, decadent, and classic to the season. This winter charcuterie board celebrates the season with grand displays of seasonal and warming ingredients. There are a few elements you need to make a small or large board that showcases the flavors of the holidays and winter weather. Ingredients 1...
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Festive Thanksgiving Wreath

The holidays may feel a little bit different this year but I hope you find some holiday cheer wherever you can. This wreath celebrates the tastes of the season, with dried apricots, goose (or golden) berries, golden raisins, elderberries and figs. Along with embellished accents of edible herbs and flowers (fresh sage, bay leaves, marjoram, firesticks, marigold, nasturtium, roses).

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Comté Sexy Cheese Plate

  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...
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,...
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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...
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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...
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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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