What’s Cooking in Gail’s Kitchen? Talking Points: Bored With Cheese? Anyone who has perused a deli market understands how confusing the cheese categories have become. The choices appear endless. Cheese can be aged for months, hand-rubbed with robust Italian spices, shelf-cured for optimal quality, or made with passion from a local dairy. Who knew? I recently picked up a “cheese flight” of three Wisconsin varieties. I loved the description detailing the best pairing options for fruits, nuts, and beverages. Not only is it a great way to try mild or robust cheeses, it turns a charcuterie board into a win, win for the night.
BORED WITH CHEESE?
3.5-ounce wedge Tuscan-rubbed fontina cheese
3-ounce wedge parmesan cheese
1.5-ounce edge bleu cheese
1 Granny Smith apple, cored and sliced
1/2 cup walnut halves
Crackers and baguette slices
Arrange cheeses, apple slices, and walnut halves on a cutting board. Serve with crackers, sliced baguette, beer, and wine.