During the cooler months, we like to serve richer, more aged cheeses. Seasonal fruits like figs, pomegranates, grapes, pears and persimmons add a bright and flavorful juiciness to any cheese plate. Pour a Rhone, Rioja, Chianti or other medium-bodied red wine for either plate.
Fall Cheese Plate
6-8 oz. (185-250 g.) aged goat’s milk cheese such as Garrotxa
6-8 oz. (185-250 g.) washed-rind cow’s milk cheese such as Red Hawk or Saint-Nectaire
6-8 oz. (185-250 g.) triple-cream cheese such as La Tur or Brillat Savarin
1 pomegranate, pulled apart into pieces
4 fresh figs
1/2 cup (2 oz./60 g.) pecans or hazelnuts, toasted
About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.
When ready to serve, arrange the cheeses, pomegranate, figs and pecans on a cutting board, marble slab or platter. Include a spreader for each soft cheese and a sharp paring knife or cheese plane for the hard cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired. Serves 4-6.
Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.