creating the perfect cheese plate

3
THE PERFECT CHEESE PLATE CREATING Perfect for guests or for your own indulgent treat! Find out more about our huge selection of cheeses at FAIRWAYMAR - KET.com or the Fairway Market app.

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Fairway Market knows cheese. Learn how to create the perfect cheese plate for your guests or for your own indulgent treat!

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Page 1: Creating the Perfect Cheese Plate

T H E

I BERIAN 1 ½ oz of Portuguese Serpa, Portuguese

Serra, or Portuguese Serra Da Estrela

1 ½ oz of Spanish Tortal del Casar

1 ½ oz of Spanish Mahon

1 ½ oz of Spanish Flor d'Esgueva,

Spanish Idiazabal, or Spanish Roncal

Handful roasted, salted Marcona almonds

Handful Fairway mixed Spanish olives

1½ oz Spanish membrillo (quince paste)

1 ½ oz of Catalan fig or date cake

Crusty bread of your choice

Using a large dinner

plate, place cheeses

at the 10, 2, 4 and 8

o’clock positions.

Then, place other

items inbetween,

saving the 12 o’clock

position for sliced

bread.

SERVE WITH: Any

Portugese or Spanish

red or white wine, cold

beer, Spanish brandy.

T H E

AMERICAN 1 ½ oz of Humboldt Fog

1 ½ oz of Pleasant Ridge Reserve

1 ½ oz of Grayson

1 ½ oz of Rogue River Blue

1 ½ oz portion Paley Bar

3 slices La Quercia organic Iowa

prosciutto

Handful smoked almonds

Sliced seasonal fruit or berries

Crusty bread of your choice, preferably

a nut-and-dried-fruit-spiked bread

Using a large dinner

plate, place cheeses

at the 10, 2, 4 and 8

o’clock positions.

Then, place other

items inbetween,

saving the 12 o’clock

position for sliced

bread.

SERVE WITH: Any

California red or white

wine, hard or soft

ciders, Bourbon on

the rocks.

T H E P E R F E C TT H E P E R F E C T

C H E E S EC H E E S EP L AT E

CREATING

Perfect for guests or for your own indulgent treat!Find out more about our huge selection of cheeses

at FAIRWAYMAR

-

KET.com or the Fairway Market app.

Page 2: Creating the Perfect Cheese Plate

T H E F R E N C H

mountainT H E

T H E F R E N C H

PYRENEES

ITALIAN 1 ½ oz of La Rocchetta or La Tur

1 ½ oz of Fontina, Raschera or Piave

1 ½ oz of Gorgonzola Dolce

1 ½ oz of Moliterno, Fiore di Sardegna,

or Sicilian Pepato

1 ½ oz of any Pecorino Toscano

Ramekin filled with chestnut honey,

acacia honey, or suitable mostarda

Handful Fairway mixed olives of all

colors, sizes and shapes

Four thick slices any Fra ‘Mani salami

or sopressata (hot or sweet)

Crusty bread of your choice

Using a large dinner plate, place cheeses

at the 10, 2, 4 and 8 o’clock positions.

Then, place salami in between, saving the

12 o’clock position for sliced bread. In the

center, place the ramekin surrounded by

olives.

SERVE WITH: Any Italian red or white

wine, cold beer, dry vermouth or even

grappa.

1�oz (sliver or cube) of Morbier (Franche-Comte)

1�oz of Gruyere de Comte (Franche-Comte)

1�oz of Tomme de Savoie

1�oz of Fourme d’Ambert (Auvergne)

1�oz of Munster d’Alsace (Alsace)

Handful Fairway’s AOC Perigord walnuts

One large spoonful Fairway’s

Le Trinquelinette strawberry-rhubarb

preserves

One quartered Comice or Bosc pear

Crusty bread of your choice

Using a large dinner

plate, place cheeses at

the 10, 2, 4 and 8

o’clock positions.

Then, place the

walnuts, pear quarters

and preserves in

between, saving the 12

o’clock position for

sliced bread.

SERVE WITH: Any

French red or white

wine, cold beer, iced

Pineau des Charentes

or French cider.

1 ½ oz slice of Bethmale chevre

1 ½ oz slice of Ossau-Iraty

1 ½ oz slice of Moulis chevre or brebis

• 1 ½ oz slice of Chabriou

One whole or two small roasted

piquillo chiles

Handful Fairway’s AOC Perigord walnuts

Handful Fairway mixed olives

One whole grilled artichoke

Crusty bread of your choice

Using a large dinner

plate, place cheeses

at the 10, 2, 4 and 8

o’clock positions.

Then, place the walnuts

and olives in between,

saving the 12 o’clock

position for sliced

bread. Center the chile

and artichoke.

SERVE WITH: Any

French red or white

wine, cold beer, iced

Pineau des Charentes

or French cider.

SERVING TIP:Serve room temperature, but within one hour so the cheeses don’t

dry out. And don’t forget to serve with your favorite butter!

Page 3: Creating the Perfect Cheese Plate

T H E

I BERIAN 1 ½ oz of Portuguese Serpa, Portuguese

Serra, or Portuguese Serra Da Estrela

1 ½ oz of Spanish Tortal del Casar

1 ½ oz of Spanish Mahon

1 ½ oz of Spanish Flor d'Esgueva,

Spanish Idiazabal, or Spanish Roncal

Handful roasted, salted Marcona almonds

Handful Fairway mixed Spanish olives

1½ oz Spanish membrillo (quince paste)

1 ½ oz of Catalan fig or date cake

Crusty bread of your choice

Using a large dinner

plate, place cheeses

at the 10, 2, 4 and 8

o’clock positions.

Then, place other

items inbetween,

saving the 12 o’clock

position for sliced

bread.

SERVE WITH: Any

Portugese or Spanish

red or white wine, cold

beer, Spanish brandy.

T H E

AMERICAN 1 ½ oz of Humboldt Fog

1 ½ oz of Pleasant Ridge Reserve

1 ½ oz of Grayson

1 ½ oz of Rogue River Blue

1 ½ oz portion Paley Bar

3 slices La Quercia organic Iowa

prosciutto

Handful smoked almonds

Sliced seasonal fruit or berries

Crusty bread of your choice, preferably

a nut-and-dried-fruit-spiked bread

Using a large dinner

plate, place cheeses

at the 10, 2, 4 and 8

o’clock positions.

Then, place other

items inbetween,

saving the 12 o’clock

position for sliced

bread.

SERVE WITH: Any

California red or white

wine, hard or soft

ciders, Bourbon on

the rocks.

T H E P E R F E C T

C H E E S EP L AT E

CREATING

Perfect for guests or for your own indulgent treat!Find out more about our huge selection of cheeses at FAIRWAYMAR-

KET.com or the Fairway Market app.