Edible Culture Winter 2011 Issue

Embracing the Cheese Course

By Jeanne Carpenter | Photo By Uriah Carpenter 0

Wisconsin Adventure Cheese Tray
Sometimes the best cheese courses are the ones that represent different categories of cheese, such as a soft, semi-hard and blue. This type of course can be the most difficult to assemble, as multiple pairings may be necessary. To make it as easy as possible, consider this combination involving three cheeses, one type of cracker, and a bit of honey and pear:

• Driftless from Hidden Springs Creamery in Westby. This fresh, soft and fluffy sheep’s milk cheese is a nice starter for a cheese course. Try a flavored version, such as lavender and honey, and spread on a Hazelnut Graham Potter’s Cracker for guests.
• Mona from the Wisconsin Sheep Dairy Cooperative, made at Cedar Grove Cheese in Plain. This mixed milk cheese is made from cow and sheep milk and is mild and pleasant. A nice balance between the soft and blue cheeses on this tray.
• Buttermilk Blue from Emmi Roth USA in Monroe. Serve last with a drizzle of honey, Hazelnut Graham Potter’s Cracker and slice of pear. This sweet blue is a nice ending to an adventurous cheese tray.

No matter which cheeses you choose, a cheese tray can be the perfect start or end to a meal—and a great conversation piece in between. Mix and match your favorites and encourage your guests to do the same. It’s hard to go wrong with cheese.

Find the cheeses mentioned here at one of these fine retailers, or order online at many of the cheesemakers' websites (listed within the article):

Fromagination, Madison

Metcalfe’s Market, Madison

Driftless Market, Platteville