Experiment with mushrooms stuff with Gouda or try a Fontina fondue. Be adventurous. There’s a cheese to satisfy most any set of taste buds. Serve cheese on a clean cheese board or platter. Vary the selections between mild and strong, soft and hard. Place tags in front of each selection so guests will know what they are sampling. Remember to serve ripe cheeses at room temperature and soft cheese slightly chilled.
The following is a brief sampler to help you plan your holiday celebrations. What’s your favorite cheese to serve for the holidays?
- Asiago— originally made from sheep’s milk, this cheese stands out in pasta sauces and pestos.
- Blue cheese—this blue-veined cheese has a hardy flavor that goes well in salad dressings and sauces.
- Brie—often called the cheese of kings because of its popularity among French monarchs, this creamy cheese is delicious served with fresh nectarines or sour cherry preserves.
- Camembert—said to be Napoleon’s favorite, this soft cheese goes well with fruit and crackers or even shortbread cookies.
- Cheddar—a hard English cheese that goes well with apples and walnuts. Edam—a firm Dutch cheese with a red coat, it is low in calories and complements grapes, dates and nuts.
- Fontina—a rich Italian cheese often used in place of Swiss in fondues and sauces. Goes well with sliced pears.
- Muenster—a creamy cheese that goes well in sandwiches or served at room temperature with apples and cashews.
- Neufchatel—a mild white cheese that can be served chilled with berries.
An award-winning writer and frequent conference speaker,Shirley Raye Redmond is the author of two inspirational historical novels, PRUDENCE PURSUED and AMANDA’S BEAU, as well as two dozen children’s books. Shirley Raye holds an M.A. in literature. She has been married to her husband Bill for forty years. They live in New Mexico and are blessed with two grown children, two adorable grandsons, and one spunky Scottish terrier. Touch bases at shirleyrayeredmond.com or Facebook and http://www.writechildrensbook.com/blog