I’ve said it before, and I’ll say it again. Cheese rules everything around me (#CREAM).
Bringing cheese to a party doesn’t have to be lame. If you go to Walmart and grab a pre-cut tray inclusive of swiss and salami cubes, I rescind my statement. That is hella lame.
But if you bring a cheese plate that crushes, you’ll be the number one guest. Recent studies have shown that the essence of cheese is just as addictive as cocaine, and our cheese cravings are real. I say we embrace this, and let the fromage run our entourage. (To be noted, I think this study is total BS, but if it helps explain my need for brie, I'm all in.)
The foundation of a good spread is variety. Make sure there is one each of something that is:
- Approachable: white cheddar / smoked gouda / pepper-jack
- Aged: manchego / parmesan / aged cheddar
- Funky: triple cream / blue cheese / camembert
- Spreadable: pimento cheese / whipped feta / ricotta
- Sweet: dried fruit / fresh fruit / honey
- Crunchy: nuts / apple slices / cornichons
- Meaty: prosciutto / breseola / salami
- Bready: baguette / crackers / breadsticks
And then make it look pretty. It doesn’t have to be crazy. But fill up that butcher block in an intentional way, and people will be Instagraming the shit out of your appetizer.
The spread specifics for this plate:
- Approachable: Widmer’s Wisconsin 1-year cheddar, cow’s milk, pasteurized
- Aged: Manchego semi-curado (semi-firm), Spanish sheep’s milk, raw
- Funky: French double-cream cheese, cow’s milk, pasteurized
- Spreadable: pimento cheese
- Sweet: red pepper jelly & thin honeycrisp apple slices
- Crunchy: marcona almonds (the BEST) & garlic breadsticks
- Meaty: shaved prosciutto
- Bready: French baguette slices
Now obviously, enjoy this with some bubs.
Are you a Walmart-buying cheese plater or a do-it-yourselfer? I pray for answer B.