| THE WORLD OF CHEESE The world of Cheese is vast and can be overwhelming. I have seen so many books published on just regional cheeses, specific nation’s cheeses and technique specific cheeses. Here is a quick reference for deciphering the cheese case: Fresh Cheese: mild, soft & creamy. No rind or crust but sometimes rolled in herbs, ash, pepper flakes, etc. Examples include fresh Mozzarella, Burrata, Ricotta, Chevre, Cream Cheese, Cottage Cheese, Farmers Cheese Washed Rind Cheeses: semi firm outsides with soft to runny insides, may be washed in beer, wine, liquers, brine, and flavored or colored water. Some examples are Talleggio, Epoisse, Red Hawk, Mahon and Meunster Bloomy Cheeses: often called soft ripened with soft outer rinds and very soft to creamy insides These are aged naturally and some examples are Camembert, Explorateur, Brillat-Savarin, St, Andre, Mount Tam and all Bries Pressed Cheese: distinct firm outer rinds with hard to semi hard insides. These cheeses are often described as having nutty or earthy flavors. Examples include: Parmesean, Romano, Manchego, Cheddar, Gouda, and Emmenthal Blue Cheese: cheeses injected with penicillin (aka mold). They may have soft outer rinds but are almost always soft to runny and bold flavored. Some examples are Silton, Gorgonzola, Maytag, Fourme d’Ambert, Roquefort, Point Reyes and Saint Agur Everything has its season, including cheese! Here in Southern California we have the best of all worlds able to enjoy lighter, warm weather cheeses during the day and sharper earthier cheeses as the temperature drops at night. Different cheeses are more appropriate at different times of the year and vary from Country to country. The creamiest French cheeses are released from Mid Autumn to early winter. Most Goat’s and Sheep’s milk cheeses are released in the late spring to late summer months. Chef Patricia’s Fantasy Cheese Board 1 Sharp Aged Cow’s Milk cheese, such as Parmigiano Reggiano 1 Soft Cow’s Milk cheese, such as Robiolo 1 Soft Goat’s Milk cheese, such as Bouchon 1 Aged Sheep’s Milk Cheese, such as Manchego 1 Semi Soft flavored Sheep’s Milk Cheese such as a young Sottocenere Tartufo 1 Soft Sheep’s Milk Cheese, such as Miticrema’s Young Sheep’s Milk Cream in a jar 1 Box of a plain Olive oil based cracker, such as La Panzanella Croccantini 1 Box of a Cream style Cracker, such as Bolands Cream Crackers 1 Baguette or Olive Loaf, sliced and lightly toasted 1 Tomato based Accompaniment, such as semidried tomatoes in reduced Balsamic Vinegar 1 Honey Accompaniment, such as White Truffle Honey 1 Fruit Based Accompaniment, such as Roasted Figs Puree 1 Red Pear, sliced into wedges, soaked a fee minutes in lemon water 1 Bunch of Muscat Grapes, washed thoroughly & cut into portions 1 Small bunch of Thyme 1 Small bunch of Rosemary Unwrap all cheeses and place along the outer edges of your board or serving platter. Allow the cheeses to come to room temperature at least 30 minutes prior to serving. Place the sauces in small bowls and arrange in the center of your platter. Fill in the spaces between the cheeses with your pear wedges, snipped bunches of grapes, assorted crackers and sprigs of fresh herbs. |
