Love cheese? Us too. Browsing through my photo library I came across cheese photographs from various restaurants where we dined over the last couple years. The photos bring back memories of excellent meals. I thought I would compile them, thinking the presentations and accompaniments could provide inspiration for serving a cheese course or cheeseboard at the next dinner party.
Morels French Steakhouse, Las Vegas
Guy Savoy, Las Vegas
Custom House, Chicago
AOC, Los Angeles
David Burke Fromagerie, Rumson, New Jersey
Daniel, New York City
Guy Savoy
Alex, Las Vegas
Balthazar, New York City
The Girl and The Fig, Sonoma, California
Carneros Wine Bar, Sonoma, California
With holiday entertaining right around the corner, I’m definitely looking forward to serving cheese. And I’ll be borrowing ideas on presentation and accompaniments from some of these restaurants where we thoroughly enjoyed the cheese course. I like variety, balance of strength and character of the cheese, paired with interesting flavorful accompaniments.
Cheeses:
- Milk: Cow, Sheep, Goat
- Textures: Soft to Hard
- Taste: Mild to Strong
- Various Origins
- A Variety of Shapes and Colors
Accompaniments:
- Bread: Baguette, Fruit & Nut Bread, Herbed Bread, Lavosh
- Fruitcake: Dried Fig Cake, Dried Date Cake
- Nuts: Almond, Walnut, Hazelnut, Pecan
- Candied Nuts
- Fresh Fruits: Fig, Grape, Apple, Pear, Melon
- Dried Fruits: Fig, Date, Raisin, Plum, Apricot
- Honey, Honeycomb
- Chutney
- Fruit Compote
- Fruit Paste: Quince, Apricot, Plum, Pear, Fig
- Cured Meats: Thinly-sliced, Room-temperature
- Olives
- Drizzled Olive Oil
- Duck Confit
- Micro-thin Sliced Onions
- Caperberries
- Roasted Peppers and Tomatoes
- And, of course, Wine!
Classic Combinations:
- Manchego & Quince Paste & Serrano Ham & Green Olives
- Cheddar & Chutney & Apple
- Stilton & Pear & Walnut
- Gorgonzola & Fig & Honey
- Fresh Buffalo Mozzarella & Tomato, Basil and Olive Oil
Do you have a special cheese or an interesting flavor pairing to share?
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I am mad about cheese.In fact I use a lot of cheese on almost anything edible ..;)
Wonderful photos (extremely good taste all) and thanks for share the best combinations, as well, I learn a little bit more here. Thanks again.
FABULOUS. I have eaten a cheese course for dinner twice in the last week…which is embarrassing from a health perspective, but such is life. I’m also incredibly jealous because not only do your cheese plates look SPECTACULAR, but that looked a hella like Burrata from Balthazar, which I have not been able to find in my home town for the life of me.
Is it fair game if I suggest that everything is better with a bit of cheese??!!
These are some gorgeous cheese plates.
All the cheeses look delightful. It is an art to picking the right cheeses and making sure they work well on the plate. I heard that when tasting cheeses, start with the most mild and eat your way to the most pungent. Otherwise you blow out your palette and you can’t taste the subtleties of the more mild cheeses.
Always a favorite! I love serving a cheese board while my guests mull around the kitchen and chat 🙂