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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