Cheese for Dessert Recipe
As seen in the 2027 Culinary Calendar
Ingredients
Soft Cheese You should have one creamy cheese like a Camembert or a Brie. Select one that is already soft and take it out of the refrigerator at least four hours before serving. Have a butter knife on the board for cutting.
Firm Cheese There should be a firm cheese — an Emmentaler, cheddar or an Edam. A small sharp knife should be placed next to this cheese. It should also be at room temperature.
Blue Cheese Select your favorite, like a Gorgonzola or a Roquefort at room temperature. This knife doesn’t need to be too sharp. If you really don’t like a blue cheese, select a goat cheese instead. Either a blue or a chevre will offer a nice contrast to the creamy and firm cheeses.
Serve as a course before a selection of fine chocolates or in place of pie or cake. Duplicate the portions for every additional four guests. For groups larger than eight, include a wider variety by adding different cheeses from each category.
Buy 5 ounces of each cheese for the platter. Use either thin slices from a baguette or unsalted water crackers in a small basket for people to spread the cheese as they wish to. Serve Bosc pears, already sliced, or dates or figs with the cheese.. Serves 4.
Cheese Board
Try these options for your next charcuterie platter.
Hard Cheese
Try wedges of fresh Parmesan, aged Gouda or cheddar, or Manchego cheese
Blue Cheese
Blue cheeses add a strong flavor to any board. Try Danish blue, Roquefort, or Stilton for variety.
Soft Cheese
Add a touch of creaminess with a selection of Brie, Burrata, Camembert, or goat cheese.
