The Summer Cheese Plate

How-To, Learn

summercheeseplate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A selection of flavorful cheeses, a big green salad, and a crisp white wine make a light and easy summer meal. We like to pair an aromatic cheese, like an Alsatian Muenster, with a nuttier hard type. For a Provencal touch, drizzle goat cheese with a fruity olive oil and top with fresh herbs. Read on for more of our favorite summer cheese pairings.

Summer Fruit and Aromatic Cheese Plate

6-8 oz (185-250 g) hard sheep’s milk cheese such as pecorino

6-8 oz (185-250 g) washed-rind cheese such as Muenster or Taleggio

3-4 oz (90-125 g) fresh goat’s milk cheese

3-4 oz (90-125 g) blue cheese such as Cabrales

2 peaches, apples, or apricots, thinly sliced

1/2 cup (2 oz/60 g) walnuts or Marcona almonds

Extra-virgin olive oil and fresh rosemary sprigs

To serve:

About two 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, fruit, and nuts on a cutting board, marble slab, or platter. Place the goat cheese in a small dish, drizzle with olive oil, and top with the rosemary. Include a spreader for the soft cheese, paring knives for the washed-rind and blue, 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.

 

Nectarines, Honey, Pistachios and Fresh Cheese Plate

6-8 oz (185-250 g) fresh goat’s milk cheese

6-8 oz (185-250 g) fresh mozzarella cheese

6-8 oz (185-250 g) soft cow’s milk cheese such as Banon

2 nectarines, thinly sliced

1/2 cup (2 oz/60 g) pistachios

Honey

To serve:

About two 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, nectarine slices, and nuts on a cutting board, marble slab, or platter. Place the honey in a small dish. Include a spreader or paring knife for each soft cheese. Serve with baguette rounds, think slices of dark bread, or crackers if desired. Serves 4-6.

 

 

 

 

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