It's not JUST about the cheese...

You've chosen your favorite cheeses to share with family and friends and now the fun part begins.  What will you serve with your cheese?

By choosing wisely you can create a beautiful & care-free buffet meal for your guests using cheese-loving foods such as these:

Bread or Crackers - At least one of these is a must, a selection of a few is even better.  Crackers made with dried fruits & nuts are a trendy selection.

Fruit - Fresh, dried or both; grapes are easy and beautiful, pears with a blue cheese is classic! Triple cream cheeses love dried apricots!

Nuts - Nuts add a nice crunchy texture to the menu; from a simple roasted almond to a candied pecan, choose your favorite.

Charcuterie - cured meats push the buffet from simple appetizer to hearty meal; look for hand made or small batch brands which offer a nice rustic quality.

Something Special - To bring it all together and add some punch, pick one or two special products designed to pair with cheese. Pan Forte, Membrillo, Fig Paste, Fruit Chutney, Pickled Raisins, etc.

Article written by contributing editor Vickie McCorkendale

Chalk it up to great taste

Bringing a cheese to a gathering this week?  Remember to bring a serving platter and knife. It's also a good idea to have a plan for labeling your cheese. Savvy guests will want to know the details on what they are enjoying!

Here are a few tips:

• A slate platter looks stunning and can be written on with chalk.
• Parchment or butcher paper works great under cheese, use your best penmanship!
• White porcelain cheese markers are readily available and can be used again and again.
• Paper place cards make seasonal & stylish markers for cheese.
• If it's a pretty label cut it from the packaging and tuck it under the cheese.

Article written by contributing editor Vickie McCorkendale

To eat it or not to eat it: a matter of taste

Cheese rinds are an interesting topic.  Many people are under the impression that there is a specific etiquette to eating the cheese rind, but that just isn’t true. The question of whether to eat the rind of a cheese is, in most cases, strictly up to the consumer of the cheese. 

There are exceptions. Wax rinds are of course not meant to be eaten, although I’ve met someone who claims to have been eating cheese wax his entire life (I don’t recommend this practice.). Leaves or bark that are often soaked in something wondrous and tied around cheeses as they age, should also not be eaten.

Fresh cheeses and most blue cheeses do not have much of a rind compared to larger and longer aged cheeses. Many goat cheeses are coated in ash before they go through a quick aging process. This ash is meant to be eaten but I’ve seen people shy away from the dark layer. It really is a matter of taste, the ash flavor tones down the more sharp edges of a fresh chevre and this flavor combination has been used for hundreds of years.

The larger and more mature cheeses gain flavor and pungency during the aging process. The rind takes on the characteristic flavors from the cave in which it’s aged and the various bacteria who are working their magic on the curds. These tough rinds are the ones which create controversy. These rind can be musty, chewy, and in general is more stinky than the inner creamy paste of the cheese. And if the cheese has a “washed rind” – watch out because that can mean an ultra-pungent ammonia infused rind experience. For some people the taste of the cave or stinkiness of a washed rind is not appealing. But for others the rind adds a depth of flavor to the whole cheese tasting experience. Again, it’s a matter of taste.

The beauty of cheese is its amazing diversity and it should be enjoyed just as diversely. Accept no rules concerning cheese rinds. Be bold and adventurous with your cheese experiences. Try a little rind now and then.

Article written by contributing editor Vickie McCorkendale

you can't fully enjoy burrata without it

We were working late and decided to whip up a little Burrata and Prosciutto appetizer with English Peas and Parmigiano-Reggiano. It was, well, superb, but only becuase it was complimented perfectly with a little italian Pinot Bianco.

Bottles labeled Pinot Blanc or Pinot Bianco in Italy offer fruity aromas, often of apple, citrus fruit, and floral characteristics. Bottles that are varietally pure, although more difficult to find, provide stronger floral characteristics and stone fruits. Regardless of their exact composition, most wines under the label 'Pinot Blanc' are rather high in acidity and are vinified in tank, though more prestigious examples are fermented in large, 100% used oak barrels. Pinot blanc wines are usually made for immediate consumption and seldom meant for cellaring. So drink your Pinot Bianco now, not later!

If you would like the recipe or some pairing ideas for this incredibly flavorful appetizer, please post your interest and we'll write a follow up post for you.

Pairing Wine with Brie

Most often made from raw or pasteurized, whole or skim cow's milk, Brie is French in origin. It's characterized by its soft, creamy texture and a thin, edible rind. Flavor-wise, Brie is somewhat buttery and slightly sweet. Be sure to eat at the peak of ripeness to take advantage of its best flavors.

Wine Recommendations

Champagne and Sparkling Wines: Authentic versions of Champagne are made in Champagne, France, but other areas make it as well. Try Veuve Clicquot Champagne from France, Freixenet Cava from Spain, or Domaine Carneros Brut from California.