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 The
art of cheese making has undergone a revival in America in recent
years. Yes, the supermarkets are still stocked with slices of processed
"American" cheese. Yet today, many small farms dot the hills of Wisconsin
and Vermont, providing a selection of fine, handcrafted cheeses.
The cheese
course is an adventure, not only in taste but also for your guests.
There is no hard, die-cast formula for enjoying the cheese course,
other than offering two cheeses in each of three categories, mild
(soft), full-flavored (medium body), pungent (hard and dried). I
plan on 2 oz. per person, just a small bud of cheese. Therefore,
for 8 guests, you would plan on about 1 lb. of each cheese you offer.
The cheese
should be served at room temperature. Do not cut the cheese into
serving pieces. Just place the whole wedges of cheese on a wooden
platter and let your guests cut a taste for themselves.
Table water
crackers should accompany cheese because they provide crisp texture
yet do not take away the flavor of the cheese.
Select a sweet
and midly tart apple like the Fuji, cut in slices. Likewise, a sweet
yet tart brown Bosc pear, sliced, also lends a sweet note.
A mixture
of nuts, in the shell, adds texture and earthiness. The selection
should include pecans, walnuts, hazelnuts and brazilnuts.
To serve,
place the selection of cheeses on a large wooden platter. Place
the sliced apples, pears and crackers alongside the cheeses. Accompany
the cheese board with baskets of mixed nuts.
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