(too fast)
I'm thinking about the year of 2006.
Each of us lives in our own little world
and if we're lucky our lives are touched
and changed for the better by people and events
that somehow intersect our space.
I have been blessed.
Thank you.
______________________________________
NEW CHEESES AVAILABLE
limited supplies
Soreda Taupinier France, goat 6
Pont l'Eveque, France wash-rind cow 4
Chabis Feuille France goat 4
Capra with honey Belgium goat 2#
Pave' d'Affinois France cow brie-like 7
MASCARPONE for tirimisu 12
Papillon Caruchon and Rondin French sheep
Regal de Bourgogne with raisins French sweet triple creme 5
St. Andre France triple cow 6
Cahill Porter Irish marbled cow 5#
__________________________________________
And in the cheese world . . .
How to create a holiday cheese plate.
I adapted this from a newspaper article.
It's a little long, but covers everything I talk about.
First
decide on a theme around which to assemble your cheese board.
An ecclectic assortment of cheeses with different textures, flavors and
colors allows guests to enjoy samples from a variety nations
and milk types from and styles of cheesemaking.
Another approach is to pick cheeses that are all
from the same country or region.
Serving a selection of cheeses from the same
type of milk is my another theme.
For blue cheese lovers sampling a few different blues can be great fun.
Or cheddars. Or goudas. Or soft ripened.
I've done this and had diners debate which is their favorite and why.
Everyone instantly becomes a cheese expert.
How many cheeses to serve?
Four to six different cheeses allow for a range of flavor experience
without overwhelming the palate.
Deciding on portion size is next. If your cheese plate is an appetizer
or dessert course serve one or two ounces of each cheese per person.
If your cheese course is to designed to be the main focus of a gathering
serve two or three ounces of each cheese.
Now plan what to serve with your cheese.
In France the "holy trinity" of the dinner table
is cheese, bread and wine.
Fresh bread and crackers are the medium most used to convey
cheese from the plate to the mouth.
As you move through tasting to stronger cheeses
flavored breads won't mask their flavor.
There are few rules in choosing the wines you serve with your cheese.
And wine need not necessarily be paired with cheese.
Aged ciders, port or brandy, and ales or stouts
can succesfully compliment your selection.
With few exceptions pairings hinge on the beverage you most enjoy.
Offer your guests an assortment of beverages and
let them choose their favorites.
Or have them bring their favorite bottle of wine
and taste test it with the cheeses.
If flavors of wine and cheese clash
it takes just a minute to clear the palate and another
match can be made.
Beyond breads and wines, a long list
of compatible foods can accompany your cheeses.
Fruits, olives, sausage, salmon, chutneys, tapenades, mustards,
fruit spreads, sweet butter and honey
lend themselves naturally.
Your options are nearly unlimited.
Cheese is the star of the show. Select your accompaniments
according to your tastes. This will likely please your guests as well.
Some final tips:
Taste what you are serving before your guests arrive.
Remove cheeses from refrigeration 30 minutes
(the CL puts it on the counter earlier)
before serving to allow them to soften slightly
and release their full flavor.
If possible use a different knife for each cheese.
A sharp 4-8 inch knife is best for firmer cheeses
depending on their size.
Butter and dinner knives are appropriate for soft cheeses.
Fingers and plenty of cocktail napkins are essential tools too.
Display cheeses with rinds intact.
Some rinds are edible others can be cut away.
Store leftovers in airtight loose containers or wrap
with wax or parchment paper.
For specific cheese plate combinations ask your local Cheese Lady.
Then let your own imagination run wild.
There are a multitude of potential combinations possible
for making your holiday cheese board utterly scrumptious.
An ecclectic assortment of cheeses with different textures, flavors and
colors allows guests to enjoy samples from a variety nations
and milk types from and styles of cheesemaking.
Another approach is to pick cheeses that are all
from the same country or region.
Serving a selection of cheeses from the same
type of milk is my another theme.
For blue cheese lovers sampling a few different blues can be great fun.
Or cheddars. Or goudas. Or soft ripened.
I've done this and had diners debate which is their favorite and why.
Everyone instantly becomes a cheese expert.
How many cheeses to serve?
Four to six different cheeses allow for a range of flavor experience
without overwhelming the palate.
Deciding on portion size is next. If your cheese plate is an appetizer
or dessert course serve one or two ounces of each cheese per person.
If your cheese course is to designed to be the main focus of a gathering
serve two or three ounces of each cheese.
Now plan what to serve with your cheese.
In France the "holy trinity" of the dinner table
is cheese, bread and wine.
Fresh bread and crackers are the medium most used to convey
cheese from the plate to the mouth.
As you move through tasting to stronger cheeses
flavored breads won't mask their flavor.
There are few rules in choosing the wines you serve with your cheese.
And wine need not necessarily be paired with cheese.
Aged ciders, port or brandy, and ales or stouts
can succesfully compliment your selection.
With few exceptions pairings hinge on the beverage you most enjoy.
Offer your guests an assortment of beverages and
let them choose their favorites.
Or have them bring their favorite bottle of wine
and taste test it with the cheeses.
If flavors of wine and cheese clash
it takes just a minute to clear the palate and another
match can be made.
Beyond breads and wines, a long list
of compatible foods can accompany your cheeses.
Fruits, olives, sausage, salmon, chutneys, tapenades, mustards,
fruit spreads, sweet butter and honey
lend themselves naturally.
Your options are nearly unlimited.
Cheese is the star of the show. Select your accompaniments
according to your tastes. This will likely please your guests as well.
Some final tips:
Taste what you are serving before your guests arrive.
Remove cheeses from refrigeration 30 minutes
(the CL puts it on the counter earlier)
before serving to allow them to soften slightly
and release their full flavor.
If possible use a different knife for each cheese.
A sharp 4-8 inch knife is best for firmer cheeses
depending on their size.
Butter and dinner knives are appropriate for soft cheeses.
Fingers and plenty of cocktail napkins are essential tools too.
Display cheeses with rinds intact.
Some rinds are edible others can be cut away.
Store leftovers in airtight loose containers or wrap
with wax or parchment paper.
For specific cheese plate combinations ask your local Cheese Lady.
Then let your own imagination run wild.
There are a multitude of potential combinations possible
for making your holiday cheese board utterly scrumptious.
Cheese Lady bags
For hostess gifts, dad gifts
or Uncle Joe.
These are only ideas.
I can make yours to please you.
Or a gift tray or basket,
you bring the wine,
I'll work it in.
Check website at
www.thecheeselady.net
______________________________
As the holidays approach,
we think of entertaining.
EASY EASY EASY and delicious
are cheese assortments.
Keep me in mind.
______________________________
Elle's first Christmas sitting.