Post on 04-Jul-2015
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Cheese Plate 101
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Tip #1: Be interesting. Mix milks, flavors, textures & colors. Pick cheeses that will be memorable or have a broad appeal. Ask your cheesemonger for her picks.
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Tip #2: Give us some space. Make sure to have a platter or board large enough to hold the cheeses. Or do butcher paper. Or do multiple plates. Do not overcrowd the cheese plate or overwhelm your guests. Have separate knives.
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Tip #3 Dress it up! Add crackers, meats, breads, honey, fruit, olives, nuts and figs. Be creative!
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Party Timeline
Unwrap cheese and arrange at least an hour before party o’clock. Labeling your cheeses is a good idea. You may want to make a handy pairing guide.
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Party Timeline
Chilling Wine Time Chart
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Cheese Board Ideas
Regional – Celebrate a state (Texas), a region (the South, Britain), or perhaps honor where a special guest is from.
Anti-Regional – The same cheese across regions
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• Housewarming (local cheeses)
• Sports (cheese from one region vs. another)
• Favorite cheeses of the honoree
• Seasonal
Milk the Theme
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Creative PairingsNot just cheese & wine or beer!
• Cheese & Coffee• Cheese & Chocolate• Cheese & Scotch• Cheese & Honey• Cheese & Breads
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The Traditional Cheese Plate
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The DIY Cheese Board
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The DIY Cheese Board
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The DIY Cheese Board
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Other Ways to Entertain with Cheese
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Other Ways to Entertain with Cheese
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Other Ways to Entertain with Cheese
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Other Ways to Entertain with Cheese
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Recipes with Cheese
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Holiday Cheese Pairings
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Classic Pairing:Creamy Cheeses and Sparkling Wines
Kinderhook Creek Bellavista Franciacorta Brut NV
• Franciacorta vs. Champagne vs. Prosecco
• DOCG
• Bellavista “House Style”
• Bloomy Rind, Pasteurized Sheep
• Hudson Valley/Amish
• Savory, mushroomy
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Paired by theme: All-American
Landaff Wickson from Wandering Aengus
• Cider was once America’s beverage of choice
• Heirloom varieties: bringing back the crab apple
• Artisan Cider Revival
• Natural Rind, Raw Cow Milk• New Hampshire• Based off a Caerphilly recipe• Complex – bright buttermilk
& brown butter
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Pairs that balance: the wine lets the cheese shine
Harbison Moncontour Vouvray Sec
• 100% Chenin Blanc
• Vouvray region of Loire Valley
• Historic friend of cheese
• Bark-wrapped, Pasteurized Cow’s Milk
• Vacherin-Style cheese
• Vermont
• Woodsy, Mustard, Bacon
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Making a Regional Connection- Ciao!
Pantaleo Terre al Sole Lambrusco
• This isn’t Ruinite!
• 100% Grasparossa di Castelvetro
• Aged Pasteurized, Goat Milk
• Sardinia!
• Black Pepper & Flowers
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Complementary Pairings
Hopelessly Bleu Precipice Perry
• Perry is not Cider
• Tieton Cider Works: following tradition
• Yakima Valley, Washington
• Pasteurized Goat Milk Blue
• Dripping Springs, Texas
• Subtle, Creamy
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The Decadent Finale
Melkbus Black Truffle GoudaCristia “Les Garrigues” Villes Vignes
• 100% Grenache
• Cotes du Rhone
• 50-year-old vines
• Raw Cow Milk
• Netherlands
• Earthy, Nutty, TRUFFLE