You’re building a cheese board

A triple cream brie for sure

Easy Cheese and club crackers

We actually did this today for our family vacation to Vermont.

We deferred to the cheesemonger at Pemberton Farms, though

We actually make cheese/meat boards fairly often, and we like to try different stuff every time. My life goal is to taste every cheese in the world. It's good to have goals.

For me, though, something goat or sheep's milk is a necessity for every board.

I'll check in a bit to see what all we came home with and I'll report back

Seaside Cheddar
Port Salut
Herb Goat

Serrano Ham
Salami
Cherizo

All Italian version: taleggio, old parmesan, gorgonzola dolce; bresaola, nduja, prosciutto

All french: a runny Camembert, Comte, and Roquefort, plus pork terrine, chicken liver mousse, and a pile of cornichons (don’t need another meat after those two!)

International: Mt. Tam, a West Country (british) aged cheddar, and any really fresh goat cheese rolled in herbs; a Scotch egg, salami calabrese, and a high quality mortadella w/pistachios in it

I frequently have cheese/bread/fruit/pickles for dinner. I don’t always add the meats, and I like a crisp apple, melon, or whatever’s in season alongside the salty cheeses.

Best one I ever enjoyed: jet lagged to hell and back, in a little French village where freakin Tuesday was the “restaurants closed” day of the week. Nothing open but the cheese shop and the bakery. One ripe Pont L’Eveque, one baguette, one apple, and a bottle of local rose cider. Laid out on the sofa in my hotel room overlooking the Seine, watching barges go by and thinking how lucky I was that all the restaurants were closed.

Ditch the almonds and add smoked walnuts. Since I’ve started smoking them anyone I serve them to asks for them later on... no one can resist my smokey nuts

I always want wine pairings

You’re the man, BD.

Let me know next time you’re having a party with a cheese board. I’ll be there.

Sharp cheddar
White cheddar
Pepper Jack

Summer sausage
Pepperoni
Ham