Ingredients
- Soft Ripened Cheese (Serve the whole piece. The rind is edible):
- Delice de Bourgogne Triple Créme (France)
- Humboldt Fog Goat (California)
- Camembert (France)
- Cana De Oveja Sheep (Spain)
- Blue Cheese (Serve with a small knife or spreader):
- Point Reyes Original Blue (California)
- Shropshire Blue (England)
- Grand Noir (France)
- Gorgonzola Dolce (Italy)
- Cascadia Creamery Glacier Blue Cow (Washington)
- Aged/Hard Cheese (Serve whole, crumbling on board):
- Vela Dry Jack (Sonoma)
- Marieke Golden Gouda (Wisconsin)
- Hervé Mons Pave du Nor (France)
- Parmigiano Reggiano (Italy)
- Beemster XO Aged Gouda (Holland)
- Cheddar-Style Cheese (Serve whole, sliced or cubed):
- Cabot Clothound Cow (Vermont)
- Beecher's FLagship or 5 year Canadian Cheddar
- Semi-Firm Cheese (Serve whole, sliced or cubed):
- Garotxa (Spain)
- Comté (France)
- Cave-Aged Gruyére (Switzerland)
- Alp Blossom (Switzerland)
- Goat Cheese (Serve with a small knife or spreader):
- Bijou (Vermont)
- Salt Springs (Canada)
- Cypress Grove Midnight Moon (California)
- Capriole O'Banon (Indiana)
- Condiments or Seasonal Fruit:
- Qunice and Apple Mostarda (Wisconsin)
- Dried Fruit Crisps
- Toschi Cherries
- Bread or Crackers:
- Cracker
- Spanish Picos Breadsticks
- Baguette Slices
- Effie's Oatcakes
Directions
- *Select one cheese from each category for a large party and 3 types cheese total for a small gathering. Plan on about 1.5 ounce per person, per item.
