Around the World Cheese Plate
Appetizer, Cheese, Games Night
Ingredients
Cheeses:
Raw Milk Soft-Ripened: Mons Camembert (France)
Aged Manchego: El Trigal (Spain)
Cave-Aged Emmentaler: Kaltbach (Switzerland)
Blue: Gorgonzola Dolce (Italy)
Accoutrements:
Marcona almonds
Prosciutto
Organic fig spread
Baguette rounds
Raincoast Crisps
Directions
Let cheeses "breathe" for an hour before serving to enhance the flavors. They should be served at room temperature.
Label each cheese. This way your guests know what they’re enjoying.
Serve both bread and crackers. Different textures enhance the experience. Some favorites are crostini crackers, water crackers and the baguette.
Notes
Don’t be afraid to build your own cheese plate. Set yourself up for success by reading these eight tips first:
– Mix it up! Offer a selection of different styles of cheeses. Three to four options work, and plan on two ounces per person.
– Buy at the right time. Purchase cheeses just a day or two before your event so they are at their best.
– Don’t forget the savory details. Additions like olives, roasted nuts and marinated vegetables are key.
– Add some sweets. The sweetness in fruit complements the saltiness of cheese.