{"id":105,"date":"2021-03-08T22:17:00","date_gmt":"2021-03-08T22:17:00","guid":{"rendered":"https:\/\/www.epoquegolden02.com\/blog\/?p=105"},"modified":"2021-05-26T17:30:26","modified_gmt":"2021-05-26T17:30:26","slug":"5-steps-to-a-perfect-cheese-board","status":"publish","type":"post","link":"https:\/\/www.epoquegolden.com\/blog\/2021\/03\/08\/5-steps-to-a-perfect-cheese-board\/","title":{"rendered":"5 Steps to a Perfect Cheese Board"},"content":{"rendered":"

The cheese platter. It’s one of nature’s essential crowd pleasers.<\/strong> Here’s a classic spread that’s sure to be a hit at your next party, get-together or Friday night dinner substitution.<\/p>\n

Step 1: Select the cheeses<\/h4>\n

When choosing your cheeses, think contrasting textures and flavors, from soft to firm, and sweet to pungent.<\/p>\n

\n
• Firm:<\/strong> Cheddar, Manchego, Gruyere, Mimolette, Fontina, Parmigiano-Reggiano<\/li>\n
• Semi-Soft:<\/strong> Constant Bliss, Morbier, Taleggio, Vacherin, Reblochon<\/li>\n
• Double- or Triple-Cream:<\/strong> Saint-Andre, Camembert, Brie, Brillant-Savarin<\/li>\n
• Blue-Veined:<\/strong> Gorgonzola, Roquefort, Bleu de Bresse<\/li>\n
• Goats and Sheep’s Milk:<\/strong> Brebis Pyrenees, Humboldt Fog<\/li>\n<\/ul>\n

  If you need inspiration, here’s a sampling of some of our favorite:<\/p>\n

  \n
  • Mitica Pecorina Toscano Stagionato (dense, firm sheep’s milk)<\/li>\n
  • Salvatore Bklyn Smoked Whole Milk Ricotta<\/li>\n
  • Saint-Andre Triple Creme Cow’s Milk<\/li>\n
  • Isigny Ste. Mere Brie<\/li>\n
  • Rogue Creamery Smokey Blue<\/li>\n
  • Tartufo Truffle Gouda<\/li>\n
  • Vermont Creamery Bijou (ripened goat)<\/li>\n<\/ul>\n

    Step 2: Pick the right amount of cheese<\/h4>\n

    In general, 3 ounces of cheese per person is a good rule of thumb. If you’re throwing a party where cheese plays the starring role, plan on about 3 pounds for 8 people.<\/p>\n

    Step 3: Add your pairings\/condiments<\/h4>\n

    As with your cheeses, a range of textures and flavors in you accompanying nibbles is key. Try a mix of smattering of these:<\/p>\n

    \n
    • Bread: Fresh baguette slices, crostinis, classic water crackers, Parmesan straws<\/li>\n
    • Jams and spreads: Sweet fig, tart cherry or chutney, honey<\/li>\n
    • Mustards: Brown spicy, honey, horseradish<\/li>\n
    • Olives: Kalamata, green, blue cheese stuffed<\/li>\n
    • Nuts: Marcona almonds, candiend walnuts, pistachios<\/li>\n
    • Veggies: Cornichons, artichoke hearts, roasted red peppers, caponata<\/li>\n
    • Fruit: Slices of tart apple or sweet pears, dried apricots or cranberries, fresh figs<\/li>\n
    • Charcuterie: Prosciutto, hard salami, pate<\/li>\n<\/ul>\n

      Step 4: Pick your board<\/h4>\n

      An attractive serving board is just as important as what’s on it. Choose a rustic butcher board, wooden cutting board or slab of natural stone to make a statement.<\/p>\n

      Step 5: Serve and say cheese<\/h4>\n

      Give your cheeses time to site at room temperature for approximately 45 minutes before serving to bring out their natural flavors and aromas. Make sure to set out a separate knife for each cheese, and, if you have time, add labels so your guests know what’s what. Eat and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      The cheese platter. It’s one of nature’s essential crowd pleasers. Here’s a classic spread that’s sure to be a hit at your next party, get-together or Friday night dinner substitution. Step 1: Select the cheeses When choosing your cheeses, think contrasting textures and flavors, from soft to firm, and sweet to pungent. Firm: Cheddar, Manchego, Gruyere, Mimolette,… <\/p>\n

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