Friday, March 28, 2014

The Perfect Cheese Board

The Perfect Cheese Board
I have an unhealthy love affair with cheese. Any cheese. Hard cheese, soft cheese, moldy cheese, stinky cheese, nutty cheese, fruity cheese… Yes, I am aware I have a problem. But I LOVE cheese. The careful craftsmanship that is sometimes required to create a milky masterpiece is something I respect. In our local market in Crouch End London there were some artisian cheesemakers from Essex who only made cheese from the milk of a few spoiled and beloved number of cows. They literally could point to he cheese and name the cow from which it came from.
Besides cheese my second love would have to be bread. There is not much better on this earth besides a perfectly crusty baguette with a soft yet chewy center.
And now we are to a few more things I can not live without. I have an emotional soft spot for any buttery Spanish variety of ham or Proscuitto. These meats should be available on your cheese board by being sliced ever so thinly and carefully.
Last but not least are Olives. All are beautiful bursts of color and add a savory balance to the often sweet or milky textures of the cheese.
Here are a few of my favorite items for any cheese board:
Midnight Moon (Lamb Chopper Cheese)
Stout Cheddar
Irish Cheddar
French Comte
Cranberry Weslyendle
Moody Blue Cheese
Herb Goat Cheese
Posciutto (Spanish or Italian will do)
dry Italian salami
Iberian Ham
Lightly baked asparagus
Grilled red or green peppers
Greek Olives
Tatziki Filled
Blue Cheese stuffed
Garlic stuffed
Herb Marinated
Incorporated with Feta

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