Ingredients
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Vermont Creamery Crottin
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Vermont Creamery Bijou
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Gelatin
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Meringues, find the recipe here as adapted from The Art of the Cheeseplate,
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mincemeat, find the recipe here as adapted from The Art of the Cheeseplate
Directions
- Take cheeses out of refrigerator one hour prior to serving, allowing them to come to room temperature
- Arrange by milk type, texture, and flavor on colorful serving plates
- Include savory, salty, and sweet accoutrements including jams, pickled veggies, fruit, and cured meats
- Lay out a separate spreader for each cheese using a sharper one for hard cheeses and a duller spreader for soft cheeses.
