Cheese Guide Recipe
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Ingredients: |
Ingredients: 1. Beaufort A.O.C.
This is definitely a sentimental favorite, but also a delicious favorite. This cheese is made with the milk of Tarentais cow which is a breed of cow over 10,000 years old. The milk from this cow is precious. They live at a 6,000 foot elevation. They eat only the cleanest and most pure flowers and grass. You can taste the flowers in the cheese and it has a beautiful nuttiness.
2.Epoisses A.O.C.
It hardly gets better than Burgundian cheese. This cheese is meaty b/c during the days of Louis 14th, no one could afford meat. So they tried to make the cheese taste bold and meaty. The washed rind of Burgundy imparts sweet notes as well. This one is awesome. It's best if you let it get soupy.
3.5 year old Gouda
This cheese is like butterscotch with a salt finish. The milk in the cheese carmelizes with such aging. It is like dessert.
4.Brillat-Savarin AOC
This triple cream cheese is the most decadent of all cheese. It is the only one that pairs with champagne. In Normandy they put fruit on top of the wheel and kids love it. Here only Burgundy collectors eat it.
5.Fiore Sardo DOP (Sardinia)
This is the best Pecorino in Italy. It has deep sandalwood notes and a lovely rustic texture.
6.Abbaye de Belloc AOC
Only the Basque can make a good semisoft sheep's milk cheese. No one else can do it. It is nutty and creamy with wood and olive notes. Amazing.
7.Pecorino Ginepro DOP
This is the only Italian cheese the Ritz Carlton Buckhead would allow on their French only cart. This cheese has the best texture of any cheese. It is dry and flakey. It has a bone white pate. The blasamic vinegar and juniper berry wash imparts a slight sweet note to the cheese.
8.Vella Dry Jack
During WWII, the US could not get Parmesan from Italy. So people in Monterrey, California made this cheese. It is dry and rustic style. It is covered in cocoa powder and olive oil while aging. I love this cheese with a Fuji apple.
9.Tomme de Savoie
Another sentimental favorite. I ate this everyday in Savoie. These wheels are small and are meant to be eaten by the cheesemaking family as opposed to commercial use.
10.Point Reyes Blue
I am sure you two know this one from Point Ryes California. It is a worldclass blue cheese with grassy and lemon notes.
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Directions: |
Directions:To make a good cheese tray, cut cheeses into squares and place on a wood cutting board or tray. Individual cheeses don't need to be cut and cheeses in wooden boxes should be kept in their wooden box because it helps them keep shape. The latter may neede to be served with a spoon.I like to place a pot of honey, a cup of Maracona Almonds, and cut fruit.
The order of cheese is usually cow, goat, sheep and then blue. With 12 or more featured cheeses I display them in columns from mild to strong. Mild is at the top and strong is at the bottom. I personally like space in between the cheese. But some restaurants make it a goal to not have any space showing on the tray.
An excellent cheese tray will feature a balanced variation of different milks and nationalities of the cheeses. Also keep in mind that it is proper to feature different textures of one milk type.
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