cheeses for entertaining, Patty Peterson of Larry’s Market in Brown
Deer has three simple tips:
» Limit the
selection to three to five cheeses with a good balance of flavors,
textures, colors, shapes and sizes.
» Vary where
the milk cheeses are made from, including cow, goat and sheep milk
cheese, to make sure your selections work well together.
» Sample the
cheeses before you buy them.
Cheeses (back to
front): La Clare Evalon with Fenugreek is a raw goat’s milk cheese
with a nutty maple finish that comes from the fenugreek seed. Alpine
Renegade has nutty, fruity, tangy and creamy flavors.
combines the sharpness and tangy taste of a fine English cheddar with
the bite and creaminess of a French blue cheese. Assorted olives and
dried apricots, Larry’s Market. Cutting board, fork, Relics Vintage
Creating a tasty
cheese and charcuterie plate is all about variety, says Karen Bell,
co-owner of Bavette Le Boucherie, Milwaukee. "Have lots of
variety in textures, flavors and types of milk," she says.
"The most important factor is to have similar levels of flavor
intensity — you do not want the cheese to overpower the salami or
(clockwise from top left) Carr Valley Cave Aged Cardona, a nutty,
creamy goat’s milk cheese, paired with coppa (cured pork neck) from
Underground Meats (top). Both have comparable nuttiness and complexity
that make them a good match.
Roelli Red Rock,
an aged cheddar with strains of hand-injected blue cheese. The cheese
has a mild flavor and creamy texture that pairs well with apples,
pears, nuts, stout beers and red wine. The cheese is strong enough to
stand up to the chile and cocoa notes in the Bolzano pitzotl salami
Marieke Golden, a cow’s milk Gouda style cheese aged for 60 days. It
is semisoft, creamy and buttery, with nutty notes with hints of sweet
fruit. Pairs well with spiced nuts, honey, dried fruit and the Tuscan
salami from Underground Meats (bottom). Also pictured: Potter’s
crackers from Bavette.
Fresh, not aged,
cheeses make up the rustic-inspired plate from Clock Shadow Creamery,
Milwaukee. Cheeses (clockwise from top left): Sharp Yellow Cheddar,
Quark and Squeaks cheese curds. The Quark is a mild and light,
spreadable German style cheese that complements bagels and is good for
baking. Squeaks are available within hours of production at the
Milwaukee cheese factory. Board and fork, Relics Vintage Rentals,
Mequon. Wine from Bavette Le Boucherie, Milwaukee. m