be-well gifts 14 | immunity lessons 14 | imbibe with tea 14 fresh BY JENNA BLUMENFELD | PHOTO BY JENNIFER OLSON


Cheese, please


Dazzle guests with a well-rounded cheese plate. To store fine cheeses, wrap them in parchment or waxed paper (not tight plastic); bring to room temp before serving.


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Cheddar. This crowd-pleasing favorite gets its name from the town of Cheddar, England. Traditionally a straightforward cheese made from cow’s milk, cheddar now boasts creative flavor enhancements, such as ground espresso or cumin


seeds. Try: Beehive Cheese Co. Barely Buzzed ➊; Grafton Village Cheese Company Vermont Leyden ➋


Chèvre. Made from goat milk, chèvre (French for “goat”) delivers a tangy, unique flavor. It’s soft and creamy when fresh but adopts a semifirm, crumbly texture when aged. Serve chèvre by rolling logs in minced fresh herbes de Provence or drizzling them with raw honey and crushed


dried lavender. Try: Cyprus Grove PsycheDillic ➌


Blue cheese. Salty, pungent blue cheese gets its signature veins from penicillium, a harmless compound related to the mold that makes penicillin. Made from cow, sheep, or goat milk, most blues emit a heady aroma. Pair with crisp apples or pears


to balance flavors. Try: Rogue Creamery Flora Nelle ➍


Soft-ripened. Cheesemakers age soft-ripened cheeses from the outside in by dusting them with special mold. This creates an edible, bloomy rind and a velvety-smooth, spreadable interior. Highlight soft- ripened cheese’s earthy, herbal notes with dried apricots and figs or a


medium-bodied red wine. Try: Haystack Mountain Haystack Peak ➎


december 2013 | deliciousliving.com 13


STYLIST: JENN WEEDE


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