i love cheese. so much so, that last christmas, one of my gifts from my husband was a slice of my favorite {humbolt fog} fresh from our newly-opened whole foods.
i am making a cheese board for a little shin-dig at our place this weekend, so i thought i'd give my two cents on what makes a good selection.
1. the stinkier the better! ok not always, but don't turn down a bite that doesn't smell like ye olde cheddar. there are so many interesting flavors out there- go for it!
2. make sure there is a variety- not just of flavors, but of origins...namely: cow, goat and sheep. personally, goat cheese is my fave: i love the slight grassiness, and they are usually very creamy and rich. everything i want in my queso.
3. add some extras. there is always the requisite bread/ crackers, but i also like adding fruit, honey, jam, nuts, meat, etc to the mix. i really don't think you can go wrong.
4. you don't have to spend a fortune: with the exception of the humbolt fog {which is on the pricey side, i will admit}, all of the cheeses below came from trader joe's...and you know joe loves a bargain.
here is a peek of a board i made a little bit ago...sorry i can't remember the orange one, but it was great!
as always, happy eating!
I ate a whole humbolt fog wedge the other night...I'm not proud but it was delish! (don't remember it being exensive so maybe I got a baby size one. That'd make me feel better about eating the whole thing though!)
ReplyDeletethat all looks delish. my brother loves to tell me that i smelled like cheese when i was born. hilarious!
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