Cheese course

If there's one thing my dad's taught me, it's that you should always save room for the cheese course. I, however, took that and ran with it, and frequently make it the only course. And why not, right? I mean, who doesn't love cheeses, meats, and carbs.

Late-Harvest Cheese Plate for 4 people. 6 to 8 ounces semisoft blue-veined cheese, such as Blue Valdeon 6 to 8 ounces Parmesan cheese 6 to 8 ounces semihard goat’s milk cheese, such as Garrotxa 6 fresh figs, quartered 1/4 pound honeycomb 1/2 cup walnuts

How To Serve A Cheese Course For Dinner! This is typically served as a part of a long, delicious meal in France. Ahh cheese, is there anything better? Possibly but I've found that most people love a good cheese just as much as they love a good wine and well, the two pair perfectly don't

Althought it's hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want

This savoury brioche bread and butter pudding recipe makes a delicious starter or cheese course. It's served with a gooey slice of Tunworth cheese and a sweet and sharp walnut ketchup. You can select a different soft cheese such as brie if you are catering for vegetarians. The recipe makes more ketchup than needed, but it keeps well in the fridge and is delicious in a cheese or bacon sandwich.

From the country that invented the word etiquette, a few interesting facts and oddities of French cheese etiquette.

There are few things more delicious than a French cheese plate! Learn to create the perfect cheese plate by combining the best selection of French cheese and tasty accoutrements.

This recipe was inspired from this past year’s American Raw Milk Cheese Tasting. For the fourth and final course, we were tasting Bonnie Blue cheese from Bonnieview Farm in Vermont. I needed something sweet that would complement this slice of blue without obscuring its flavor profile. The art of pairing comes down to

These roasted apricots are so delicious served as a first shared course with charred bread, and straciatella, a creamy style of fresh cheese that’s similar to burrata. They also would work beautifully spooned over roasted chicken thighs, or on top of yoghurt with a muesli crumble for breakfast. They are quite versatile. The key is to use ripe fruit, as underripe apricots can be quite tart. The sweetness is the key, so if they are still a little tart, scatter with more sugar.