This week, I'm trying something new. I've asked a cheesemonger from my neighborhood cheese shop for a handful of current favorites for holiday tables. Forget what I like for once. And since I haven't worked in an actual cheese shop in over four years, I realized that it might be nice to get some hot tips from the front lines.
I've been off of membrillo and honey for awhile now. They're great for cheese because they're downright tasty, but it's been awhile since I've actually served them. I'm not a big dresser-upper of my cheese anyway, and often think that anything more than an excellent bread is extraneous. But if the condiment is a true cheese enhancer, I can be easily convinced otherwise.
Consider me the ideal candidate to receive a gift of a jam like this. The ultimate in enhancing. Given with a small wedge of cheese, this jam would make any cheese lover swoon. Or forget the gift-giving altogether and make it just for you. (Or me.)
My very, very favorite kind of bread to pair with cheese is one that's studded with dried fruit and nuts. There's something about the sweet-savory combination of elements in a loaf of this variety that's versatile enough to match any type of cheese. And match it well, to boot.
But so often, a good fruit and nut bread is either hard to find, or just not that great.
So I figured it was about time to start making my own.
Put simply, cheeses wrapped in leaves are just plain prettier. With their festive fall foliage, these cheeses are especially apropos right around this time of year. And if you think of wrapping in the traditional sense, you'll be all more pleased with the present within for which to be grateful. Indeed, if cheese will play a role at your Thanksgiving fête this year, choose some from this festive aesthetic class. You'll be quite thankful.
Aside from the instant eye appeal, there are plenty of reasons why cheeses that hide beneath a leaf wrapping taste so delicious, too.
When everything now seems to be made from scratch, or else, why oh why do people never make crackers? These are easy! Promise! And they're surprisingly, gloriously un-cracker-like. They look pretty cute on a cheese board, too, all cheesy-colored and toasty-tasting.
And while I'm not the biggest fan of serving crackers with cheese, somehow that all changes when the crackers are homemade. (And seriously addictive.)
I nearly missed the chance to snap a photo of these cheeses. I had just put them out at a dinner party I was having, and no sooner had I turned my back on them (whole, in perfectly uncut condition) than were they nearly devoured. In a matter of minutes.
Love French onion soup more for the topping than for the soup itself? Look no further for some inspiration to French onion-ify your other favorite soups.
Think of this soup topper as a tasty lid that'll make any soup beneath even more delicious. With the addition of bread and cheese, any soup transforms into an instant meal, and the process is just about as easy as it gets. The options are endless for which soups make the best candidates, too. Read on for the how-to and for some of the best soup options for this over-the-top soup topper.
It's happening this month only. And had I found out about it sooner, I'd have given better notice.
Here's the deal: At participating cheese shops in New York and Seattle, buy select American cheeses for 40% off retail price everyday.
By nature, good cheese is expensive. But this is seriously the best deal on cheese that I've heard about. Ever. And so even though you might be learning about it late (my fault, sorry), it's worth jumping on this bandwagon for the rest of October.