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Cheese Blog Posts
November, 2008
October, 2008
- What kind of world would you live in?
- It's Cheese & Wine Party Time!
- Blue Cheese Stuffed Olive Martinis or Cheese Sushi
- You can't take my cheese from me!
September, 2008
- Cheese, Peanut Butter & Pickles
- Does that come with cheese?
- String cheese, hula hoops and lunch boxes
- Who doesn't love a grilled cheese sandwich?
August, 2008
- What's a healthy lifestyle without cheese?
- Wouldn't you rather have the cheese plate?
- Whether your cheese is blue or orange, can't we all just get along?
- Ode to the Cheesemonger
July, 2008
- Cheese-Wine Pairings
- The cheese stands alone, Hi-ho, the derry-o, the cheese stands alone
- The best cheese is MY cheese
- What's for breakfast? lunch? dinner? Cheese!
- Which Cheese are You?
June, 2008
How to Serve Cheese
Serving a variety of cheeses before dinner, after dinner, or as horsdoeuvres, makes an elegant and tasty snack. With very little preparation, a chees...More
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It's Cheese & Wine Party Time!
2008-10-15
Today's question is actually quite relevant to me this week as I'm holding a wine and cheese party for the residents of my building. It's kind of a "get to know your neighbors" gathering. You could argue that it's somewhat strangely timed considering that we've lived in the building for over two years now, but hey, better late than never!
So, in order to help myself as well as anyone else out there holding a cheese-filled get together, here's our question.
When you buy cheese for a party or get together, how do you decide which cheeses to get?
Jennifer from Boston answers, "I never have done this. But I would pick a couple of my favorites, plus cheddar since many people like that." Ian S. from Boston advises, "Depends on the nature of the party. Cheese should match the event and other amenities. People who buy camembert to go with tailgating chili and PBR are just silly." Finally, Jill from Briarcliff Manor, New York, says, "By the tastes of who is coming. Some people are more adventurous than others. If it's a big party I get a range of mild to stinky."
Jennifer's strategy for picking out cheeses is very similar to the one I use. I tend to pick one or two that I know *I* at least like, and then choose a cheese that people in general tend to like. Examples of the latter include cheddar, smoked gouda or brie.
Of course, it's important not to miss Ian's point about the context of the cheese event. I wouldn't feed stilton to a group of teenagers anymore than I would serve American cheese to a cheese lovers group. It's important to consider your audience. Then, as Ian suggests, consider your venue. For the cheese course of a gourmet dinner you could be more adventurous than, say, cheese bought for an office party. A bit of commonsense when picking out cheese goes a long way!
Jill's range of mild to stinky also brings up a good point. It's nice to have that one stinky cheese to please the self-affirmed professional cheese eaters, while also serving a mild havarti, for instance, to be sure of pleasing the masses.
As for my building party this week, I believe the following cheeses will be on the menu: aged cheddar (because most people like it and it's suprisingly good!), gruyere (a medium flavor, but a taste many people enjoy), something stinky I have yet to decide upon (because I've just gotta have something stinky!), and a baked brie with some jam spread on top (because it's creamy and delicious with nice, fresh bread- which I will be buying, not making, thank you very much!). Don't you just wish you too lived in my building?!
And next time we turn our attention to the super important question, "Which would be preferable, a world without cheese or a world without chocolate?"
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