How To Make The Perfect Connecticut Cheese Plate
Photos by Allegra Anderson. Cutting board by Lowell Marshall.
The art of the cheese board is something we take very seriously around here. It’s quite possibly one of our favorite things to snack on with friends, and you can get really creative with how you dress it all up. We're excited to feature some of our favorites from around CT, each of which has its own unique flavor complexities. Before we dig into each one, let’s review some of our personal tips on creating a delicious board that keeps your palate interested.
Your Choice In Cheese
Make sure to play into the different textures and flavors on your board. We like to make sure we have cheeses that are sharp, creamy, funky, and mild, and then throw in a favorite cheese that may not fit our mold. This variety will keep all of your guests satisfied.
Picking Your Vehicle
While we are perfectly happy to eat straight-up little chunks of cheese, in the end, you'll most likely be putting your cheese on something crunchy. We like to have one or two options when it comes to the vehicle in which you eat your cheese, like toasted baguettes, and a plain or uniquely flavored cracker (think rosemary or olive).
Accessorize
There’s something so exciting about mixing up how you accessorize your cheese. We try to incorporate items that will satisfy all cravings. Choose something fresh like grapes or figs, nutty like walnuts or almonds, sweet like honey or jam, and salty like olives, prosciutto or any cured meat. Add one item, or a couple items – mixing and matching is something we love about a well curated cheese plate.
Serve It Up
Cheese boards certainly aren’t the daintiest of snacks, but that’s really the fun in it all. While the feasting can definitely get a little hands-y, preparing a bit beforehand is always a good call. Be sure to set out at least two-three knives (if not one for each cheese), spoons for any spreads you may have, plates, and napkins galore.
Now let’s get into this delectable little board we’ve set up!
Womanchego, Cato Corner (upper left)
This cheese is equally tasty as it is creative in it’s naming. Medium mild with a hint of sweetness, we kept coming back to it as a chaser in between our other cheeses. Though young in flavor, it stands out on its own, and doesn't need to be paired with much. We enjoyed it on our tiny toasts and just as is, in small wedges.
Arethusa Blue, Arethusa (bottom right)
This funky, but smooth blue took us all by surprise. It was amazing with almost everything on our board, and some of our favorite pairings were toasts with honey and walnuts, and crackers with prosciutto.
Melinda Mae, Mystic Cheese (bottom left)
This buttery, nutty cheese is one you can pair with just about everything. The flavor is delicate, but complex, and it's soft, brie-like texture brought us much joy.
Europa, Arethusa (center)
Arethusa's take on a Dutch Gouda, this cheese is earthy and savory. We enjoyed this cheese on it's own, but were happy to make little sandwiches with Sopressata and toast.
Fresh Chevre, Beltane Farm (top right)
This gorgeous, spreadable goat cheese was a big hit. The delicate sweet flavors paired perfectly with honey and nuts on a salty cracker. Since it is so soft, we set the shape by forming a log with saran wrap and keeping it in the fridge before placing it on the board.
