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 love cheese! My absolute fav is Manchego.
Okay, yeah, it is absolutely that you like cheese 🙂
Complete feast for the eyes Lory…what a cheesily beautiful post!
I DO – I DO!!!
I’m going do more cheese courses in my dinners…it’s such a delight.
One of the (many) reasons a true vegetarian diet elludes me…love the stuff. Yours are typically gorgeous images, Lori Lynn!
My favourite combination, right now, would be crabapple jelly and a soft, creamy, slightly tart goat’s cheese by an Australian company called Meredith. Glorious combination.