One of the easiest options for party food is always a cheese board. And it's often something requested by our clients. Of course the first option we recommend is Chef Daniel's "Signature" Baked Brie. If you've ever had the pleasure, you know it's not easily forgotten. Especially when served still warm with the glaze of hard crack caramel. But not every home cook is ready to take on that kind of challenge, so we wanted to offer some ideas that explore interesting options more purchased than prepared.
Good cheese is not the least expensive of foods, though there are some less expensive options that are still both delicious and interesting. And consider splurging every now and then for a truly special example. A perfectly ripe Vacherin Mont d'Or on a cold November evening can be life changing, or at the very least, life affirming. Just this week, passing by a split wheel of Gorgonzola Cremoza at the restaurant show I was ready to pull up a stool, a loaf of Sullivan Street Stiratto and make peace with the world. When great cheese is simply served it's about as perfect a food as there is.
First off, cheese varieties: Look for a variety of textures, flavors and intensities. Offer selections that cover several options.
Sharp, extra aged hard cheese (Parmesan, Dutch Aged Gouda, Manchego Viejo, etc.)
Firm Cheeses (Cantal, Gruyere, Cheddar, Piave, etc.)
Goat (Montrachet, Pyramid, La Tur, Boucheron, etc.)
Blue (Gorgonzola Dulce or Cremoza, Stilton, Maytag Blue, etc.)
Runny (St. Marcellan, Brie, Camembert, Pont l'Eveque, etc.)
Triple Creme (St. Andre, Robiola, Brillat Saverin, etc.)
A great cheese store w
ill be a great asset if you have one nearby. Not only can a talented cheese monger make sure you capture the elusive ripe Camembert, but he or she will likely be able to turn you on to specials that you wouldn't otherwise know about.
And then look for some interesting accompaniments for your cheese selections. Grapes and Strawberries are all well and good, but they're just the beginning of the story.
Here's some ideas we love....
Fresh Mozzarella with Black Olive, Sun dried Tomato & Herb Relish
Comte with Fresh Walnuts and Truffled Honey
Manchego with Guava Paste
Bulgarian Feta with Watermelon
English Farmstead Cheddar with Balsamic Shallots
Cabrales Blue Cheese with Almond Turron
Boucheron Aged Goat Cheese with Peppered Grilled Peaches
Fontina Val d'Aosta with Medjool Dates and Almonds
