Great Canadian Cheese Platter
Canada produces excellent cheeses from coast to coast. Though most are from large, high-quality factories, there are many small-scale cheese makers perfecting artisanal cheeses. Fig and Wine Conserve, Red Onion Marmalade or Sweet Ginger Almonds all make great additions to your cheese board, as well as fresh fruit. As a rule, buy 1 to 1-1/2 oz (30 to 45 g) of each type of cheese you're serving per person.
Ingredients
- 1-1/2 lb 1-1/2lbsoft or semisoft cheese, (such as Brie, Camembert or Oka)
- 1-1/2 lb 1-1/2lbfirm or hard cheese, (such as Gouda with cumin seeds or Verdelait with cracked pepper)
- 1-1/2 lb 1-1/2lbblue cheese, (such as Bleu Benedictin, Borgonzola, Bleubry or le Ciel de Charlevoix)
- 1-1/2 lb 1-1/2lbgoat cheese
Preparation
At least 1 hour before serving, arrange cheeses on platter. Supply one knife for each soft and semisoft cheese; one other knife will serve for hard cheeses.
Additional information :
Tip: Specialty cheeses are best eaten shortly after purchase. Cheese needs air, so if you must store it, wrap it in paper or the original wrapping — not plastic wrap — or place in a sealed plastic bag with plenty of air in it.
Source : Canadian Living Magazine: December 2004
