by Rachel Horton, Cordata Specialty Cheese
October 2018
Feeding a crowd? Dazzle ’em with simple hors d’oeuvres and delicious cheese!
My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins.
This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!
Feeding a crowd? Let them nibble on these irresistible morsels.
If you’re anything like me, you love the holidays! We enjoy getting together with friends and family. But, when you really think about it, we love the holidays because we love to eat. The holiday recipes that seem too fancy for everyday living make us all feel like we are gourmet chefs in the kitchen. It’s a chance to impress your family members while trying something new.
you’ll supply the amazing hors d’oeuvres
This year, the specialty cheese department is here to help excite you and all your friends with delicious easy-to-prepare treats. Let the family gourmet chefs prepare the main courses; you’ll supply the amazing hors d’oeuvres!
My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins, as pictured above.
This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!
Ile de France is a mild brie and great for anyone just starting to try soft ripened cheeses. It has a slight mushroomy scent with a tangy aftertaste that pairs perfectly with the sweet and sour cherry spread.
The new Gluten-Free Oat Thins from La Panzanella in Seattle is a great option if you are trying to please everyone’s palate and consider various dietary needs. La Panzanella has long been a best-seller at the Co-op and their new gluten-free crackers don’t disappoint.
Building a cheese tray?
A basic serving suggestion is 1 to 1 1/2 ounces of each cheese per person; round down if you are serving three or more cheese varieties, round up if serving only one or two cheeses.
Another great option when feeding the masses is a cheese tray.
grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers
Grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers. The Co-op has some approachable and affordable suggestions.
A great starter cheese tray would look something like:
(see descriptions of each selection below)
- Comté
- Brie du Pommier
- Pérail Papillon Sheep’s Milk Cheese
- Bennings Mild Goat Gouda
- La Panzanella Artisan Crackers
- Divina Castelvetrano Olives.
Simply add your favorite meat and fruit, and enjoy!
STEPHANIE SAYS
by Stephanie Willard, Downtown Specialty Cheese
The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.
Benning Goat Gouda
Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into classic Gouda-style wheels and aged to a rich yet mellow flavor and a creamy smooth texture. It’s a great “beginners” goat cheese.
Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.
Fromager d’Affinois
Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese.
Uses: Popular on cheese platters with a sweetness that pairs well with champagne and fresh fruit. Smooth and gooey when warm from the oven: serve with crackers or toasted crusty French bread slices, topped with Divina Sour Cherry Spread, or wrapped in phyllo and baked for an impressive Brie en Croûte.
Comté
Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese.
Uses: Super versatile and fairly firm, it can be sliced, cubed, or grated. Great eaten by itself, or used in cooking. Those nutty flavors work well melted into everything from fondue to Croque Monsieur—or jazz up a bowl of mac & cheese, sprinkle over veggies, or fold into a plate of eggs.
Pérail Papillon
Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the Causses, a group of limestone plateaus rich in minerality in the South of France.
Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.
Brie du Pommier
Classic bloomy rind and soft paste with earthy and vegetal aromas that intensify as the cheese ripens. Full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower.
Uses: follow suggestions for Fromager d’Affinois
Divina Spreads
Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season.
Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate. Choose from sour cherry, fig, and orange fig.
Castelvetrano Olives
These olives were my gateway olive. Never having liked olives in the past, I was encouraged to try these. I was not disappointed. Castelvetranos upon first glance stand out because of their lively, pale shade of green. They are firm and meaty with a mild and buttery taste that’s both salty and sweet. They appeal not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.
