GUIDE TO CHEESE
STELLA'S NIFTY GUIDE TO CHEESE
FOR AN EARTHY ROMANTIC PICNIC
"Cheese...milk's leap toward immortality"
- Clifton Fadiman, (1904-)
Romantic picnic food ideas...
Who doesn't love cheese? It's a natural for picnics, and hooks up
splendidly with wine, fruit and crackers for a gourmet snack.
Their worldly flavors and sumptuous textures make for an
interesting taste treat..... so try them all!
SO WHO CUT THE CHEESE?
Soft cheeses (Brie)
- Brie- soft and mellow, an elegant buttery flavor. (France).
Serve at room temp or heated, spread on crackers or crusty
french bread, with FRESH fruit
- Camembert- soft, creamy and rich, mild or pungent (France).
Goes well with melons, grapes, berries, tomatoes. Heat and
spread on crackers or bread.
- Feta- soft and crumbly, sharp and tangy goat cheese (Greece).
Serve with salads, chicken, seafood, salami and olives.
Semi-soft cheeses (Pepper Jack)
- Havarti- soft and buttery, with an intense flavor (Denmark)
Serve with pears, grapes, olives, dark bread, breadsticks
- Monterey jack & Pepper jack (flecked with jalapenos)
Excellent with melons, grapes, olives and pickled vegetables
Blue-veined cheeses (Stilton)
- Stilton- soft and crumbly, assertive flavor (England).
Works well for dessert, salads, fruit and crackers
- Gorgonzola- earthy, pungent and crumbly (Italy).
A great addition to dressings, salads and spreads, also serve
with pears, sweet crackers and fruit breads
- Roquefort- also crumbly, sharper taste than blue (France).
Good in desserts and salads; serve with fruit and crackers.
Firm/hard cheeses (Asiago)
- Jarlsberg-firm cheese with a mild, nutty flavor (Norway).
Great for sandwiches or with fruits and bread.
- Gruyere- firm, earthy, buttery flavor (Switzerland, France).
Accompanies deli meats well, or apples, melons; Melt it in
soups, sauces or fondue.
- Gouda- Firm and buttery, with a sharp taste (Holland).
Great with apples, pears, melons, peaches, dark bread
- Asiago- Hard, sharp rich taste, crumbly texture (Italy).
Great with apples, pears, grapes and pasta, or melt it
in rice or potato dishes.
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