Image from: Ann He
Saturday, April 30, 2011
Friday, April 29, 2011
Wednesday, April 27, 2011
Tuesday, April 26, 2011
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Monday, April 11, 2011
Sunday, April 10, 2011
Saturday, April 9, 2011
I came across this 'handy guide to creating the perfect cheese plate' created by the head cheesemonger atMurray's Cheese, Sydney Willcox, and Joanna Goddard from 'A Cup of Jo' and let me tell you, it is the bommmbbbdotcom. If you ever plan on serving a cheese plate they give you all the pointers you need to know:
1. When you invite friends over, buy one ounce per person per cheese; and stick to five to six cheeses total.
2. Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow).
3. Serve all the cheeses on one big board. You want your guests to start with the mildest and work up to the strongest, so place the cheeses in "clock order"--12 o'clock being the mildest and 11 o'clock being the strongest.
4. Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.
5. Put out a few different knives. Goat and blue cheeses crumble if you use a regular knife, so cheese wires are the best thing to use--if you don't have one, you can use dental floss! Softer cheeses work best with a butter knife. Harder cheeses, like parmesan, are good with a triangle-shaped knife. Cut circular cheeses in wedges, like a pizza.
6. If you have leftovers, don't store the cheese in Saran Wrap, which will make the cheese sweat and leave a plastic-y taste. Cheese is living and needs to breathe, so wrap it in parchment or wax paper, and keep it in the most humid part of the fridge (usually the vegetable drawer).
AND, they gave six cheese selects for the perfect basic cheese plate which you can read here.
So...who is coming over for a wine and cheese soirée this weekend?
Nom nom nommmm.
Post from: Because I'm Addicted