The Tillemann-Dick
family has a
thing for
cheese. We just
really like
it - and seem to eat it
all the time. Over spring break I decided to put together a few cheese boards for a little gathering we had at our house.
The results were good. Really good. So I thought I'd share : )
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| Whenever I contemplate a cheese board (<--a great activity, by the way), I like to find something to put on the crackers/bread which isn't cheese. Golden syrup, tapenade, chutney, jam, pesto, and honey all work well! |
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| I love Goat Cheese, but sometimes it's a little bland on its own. I like to roast nuts (almonds, pistachios, pine nute - you name it!) and press them onto the outside of the log. It tastes wonderful and makes the cheese board look a little more interesting, too. |
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| I also like to add extra things to nibble on. A little ramekin filled with (in our case vegan) smoked apple sage sausage is always a hit. Dried fruit is a wonderful addition, too! |
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| As are roasted hazelnuts and pistachios. |
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| Sharp Asiago, Mild Jarlsberg, Soft Golden Syrup, Rich Dates, Irish Cheddar with Porter Beer, Smooth Goat Cheese with Roasted Almond Crust. |
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Like Goat Cheese, Brie is a wonderful cheese to dress up. For this one Glorianna roasted some pecans in brown sugar and butter and poured them on top.
Yum. |
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| Raspberry curd was a new discovery for us. It. is. amazing. And extra delicious with the Candied Pecan Brie. |
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| I think the best cheese boards have a variety of colors, textures, shapes and sharpness - and allow for a bunch of different combinations. But, if you like what you're putting on the plate, you really can't go wrong! |
