Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Selection of Artisanal Cheeses

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Selection of Artisanal Cheeses Empty Selection of Artisanal Cheeses

    Post by Lobo Wed 27 Jan 2016, 11:05 pm

    Selection of Artisanal Cheeses Img82l
    Selection of Artisanal Cheeses
    Selection of Artisanal Cheeses Translucent
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    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 6
    An artisanal cheese is any cheese that has been both made and ripened naturally. Look for a well-stocked cheese shop with a knowledgeable staff to guide you. For a table of six guests, select three cheeses of differing ages and styles. To accompany the cheeses, serve our Pear, Endive and Walnut Salad.






    • 57

    Ingredients:


    • 6 to 8 oz. ash-coated goat cheese, such as
        Valençay, Humboldt Fog or Selles-sur-Cher
    • 6 to 8 oz. semifirm cow's-milk cheese, such as
        Saint George, Carmody or Gruyère
    • 6 to 8 oz. blue-veined cheese, such as Saint-
        Agur, fourme dambert or dolcelatte Gorgonzola
    • Pesticide-free grapevine or fig leaves for serving
    • Nut bread for serving

    Related Recipes


    Selection of Artisanal Cheeses Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them and let them come to room temperature.

    When ready to serve, line a wooden cheese board with the leaves and arrange the cheeses on it. Serve the bread in a basket alongside the board. Serves 6.
    Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

      Current date/time is Thu 28 Mar 2024, 5:54 am