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Posted on 12/17/19 at 12:39 pm to Degas
quote:
Hogs head cheese, blood tongue sausage, and chicken liver pate.
Pickled julienne veg, chutney, mustard as garnish.
Have fun with the cheese.
Absolutely this.
Hog head Cheese, good blood sausage, a liver pate, pork rillette
For cheese
Port Salut, aged cheddar, and an parmesan type cheese, forgot the name of it, but it's hard, and flaky, and also a good hot pepper cheese.
Posted on 12/17/19 at 1:44 pm to AbitaFan08
My typical board:
Mt. Tam triple cream or Saint Angel
Drunken Goat
Beechers cheese curds
Prosciutto
Pepperoni of some type
Some type of salami (Loukanika, Soppressata, Saucisson Sec)
And I have to have peppered jelly on my board.
Mt. Tam triple cream or Saint Angel
Drunken Goat
Beechers cheese curds
Prosciutto
Pepperoni of some type
Some type of salami (Loukanika, Soppressata, Saucisson Sec)
And I have to have peppered jelly on my board.
Posted on 12/17/19 at 1:53 pm to LSUintheNW
Honeydew or cantaloupe goes well with all this stuff too
Posted on 12/17/19 at 2:06 pm to GynoSandberg
quote:
Manchego
Burrata, drizzle of olive oil, cracked pepper
Truffled Brie
Salami
Prosciutto
Pate
love the meats and burrata, but replace the manchego with a cambozola black and gouda that i smoke over post oak.
and i'd add a badass link of boudin that i touched on the smoker and crisped the casing on.
Posted on 12/17/19 at 2:17 pm to Kyrie Eleison
Manchego
Cabrales
Gruyere
Jamón ibérico
Chorizo ibérico
Foie micuit de oca
Cabrales
Gruyere
Jamón ibérico
Chorizo ibérico
Foie micuit de oca
Posted on 12/17/19 at 2:33 pm to AbitaFan08
Meats: sirloin from GC, sausage from Doms, pepperoni from Vincent’s meat market the Bronx
Cheese: Brie from a little chateau I had in Gordes, a Gorgonzola a second cousin from Verona sneaks in every year in her luggage, and I love those little cheddar cubes at the salad bar at GC.
Cheese: Brie from a little chateau I had in Gordes, a Gorgonzola a second cousin from Verona sneaks in every year in her luggage, and I love those little cheddar cubes at the salad bar at GC.
Posted on 12/17/19 at 2:39 pm to Caplewood
quote:
Coppa
Pate
Jamon iberico
Humboldt fog
Comte
Vacherin
Also known as the OT Baller spread.
Good choices though.
Posted on 12/17/19 at 3:52 pm to TulaneLSU
quote:
Cheese: Brie from a little chateau I had in Gordes,
LOL. Brie is from Normandy. Maybe St. Marcellin, if you're reaching for a Provencal soft cheese.
Posted on 12/17/19 at 3:55 pm to AbitaFan08
Posted on 12/17/19 at 4:12 pm to AbitaFan08
Baby Swiss
Smoked Gouda
Provolone
Imported Prosciutto
Pepperoni
Smoked jalapeno and cheese deer sausage
spicy brown mustard
Smoked Gouda
Provolone
Imported Prosciutto
Pepperoni
Smoked jalapeno and cheese deer sausage
spicy brown mustard
Posted on 12/17/19 at 6:08 pm to hungryone
Do you not think cheese moves from its place of origin?
Posted on 12/17/19 at 10:18 pm to TulaneLSU
It's not that the cheese moved from its place of origin, it has more to do with the production style that migrated and was adopted in different areas.
Brie is produced all over France but, the only products with an AOC for Brie are Brie de Meaux & Brie de Melun.
You could very well have bought a Brie in Provence.
Brie is produced all over France but, the only products with an AOC for Brie are Brie de Meaux & Brie de Melun.
You could very well have bought a Brie in Provence.
Posted on 12/18/19 at 5:56 am to BigDropper
definitely on of the cheeses would be a Délice de Bourgogne... love this stuff..
Posted on 12/18/19 at 10:49 am to AbitaFan08
I only really care about the cheese and bread/crackers
1. Limburger
2. Old Croc Grand Reserve Cheddar
3. Merlot BellaVitano
>
>
> 
1. Limburger
2. Old Croc Grand Reserve Cheddar
3. Merlot BellaVitano
> > > This post was edited on 12/18/19 at 10:50 am
Posted on 12/18/19 at 11:28 am to AbitaFan08
Lots of good suggestions so far. Throw some figs on there too.
Posted on 12/18/19 at 11:29 am to Hat Tricks
quote:
Throw some figs on there too.
Or a couple of dates....a little sweet is nice.
Posted on 12/18/19 at 12:05 pm to hungryone
quote:
a little sweet is nice.
Candied pecans
Posted on 12/18/19 at 3:24 pm to AbitaFan08
I like fruit, grapes, pineapple, blueberries and raspberries.. dried apricots and some nuts, like the garlic and herb cashews and honey roasted almonds. I like pickled carrots, pickled cauliflower and olives. For the cheese, I like Manchego, Champignon Brie with mushrooms, and Peppered Gouda and Feta. For the meats I like Soppressata, Mortadella, and Genoa salami. add a tureen of pate and smoked salmon.
This site has some nice Cheese Board ideas
This site has some nice Cheese Board ideas
This post was edited on 12/18/19 at 3:45 pm
Posted on 12/18/19 at 4:45 pm to NATidefan
I like most all cheese but I hate when people try to get fancy with the crackers. I prefer some regular ol ritz crackers.
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