Tom and Jackie’s Favorite Cheeses for a Holiday Cheese Tray
A well-thought-out cheese tray can be the highlight of a delicious holiday spread. Here are a few cheeses and accompaniments Jackie and I enjoy putting together.
Favorite cheeses:
Epoisses
A strong-smelling washed rind cow’s milk cheese
From Bourgogne and Champagne-Ardenne, France
Colston Bassett Stilton
One of the great blue cheeses of the world, rich and crumbly
From Nottinghamshire, England
Mt. Townsend Creamery Seastack
Semi-soft sheep’s milk cheese with a mild, earthy flavor
From Oroville, Washington, USA
Montgomery Farmhouse Cheddar
Semi-hard cow’s milk cheese with nutty flavor and creamy finish
From Somerset, England
Humboldt Fog
Ripened goat’s milk cheese with a layer of ash in the center and under the exterior white mold
From Cypress Grove Chevre, California, USA
Suggestions for accompaniments:
- Marcona almonds
- Spanish quince paste (Membrillo)
- Fresh figs
- Red, black, or green grapes
- Sliced apple or ripe pear
- Crisp crackers such as La Panzanella Croccantini
- Sliced baguette
- Honey--especially good drizzled over blue cheeses
- A piece of honeycomb
- A drizzle of Saba (an Italian product that is a sweet reduction of grape must, similar to Balsamic vinegar)
Be sure to serve your cheeses at room temperature for the best flavor.
Check out Tom Douglas’s favorite kitchen products in the Kitchen & Home Gift Guide.
BlogDog on November 07, 2008 at 06:02 PM
Where does one get fresh figs this time of year?
Angelo on March 06, 2011 at 09:36 PM
A well-thought-out cheese tray can be the highlight of a delicious holiday spread. Here are a few cheeses and accompaniments Jackie and I enjoy putting together.