From The Cheese Shop of New Canaan, New Canaan, Connecticut
Any cheese that you like is fine with any fruit or wine that you like. No “expert” can know your particular taste.
Too many varieties result in offerings too small to make an attractive presentation.
All cheese should be served at room temperature, about one hour out of the refrigerator. Soft ripened cheese requires a minimum of three hours out of the refrigerator if it was fully ripe when put in.
When serving cheese with apples or pears, cut a few wedges from the fruit as a starter. Guests may choose to spread soft cheese directly onto the fruit wedges. Pecans or walnuts are a delightful addition to servings of Blue or Roquefort.
Dessert for Four
- 4 ounces French Brie or 1/2 a ripened Camembert
- 4-6 ounces aged New York Cheddar (yellow)
- 4-6 ounces Swedish Table Cheese
Dessert for Eight
- 6 ounces Brie or soft ripened double creme (Caprice des Dieux, Supreme)
- 4-6 ounces aged New York Cheddar (yellow), Blue Stilton or Roquefort. These are sharper, saltier than most and bring out the full fruit flavors.
- 4-6 ounces Swedish Table Cheese or Danish Fontina
- 4-6 ounces Danish Havarti (mellow cheese)
- 4-6 ounces Swiss Ementhal, Gruyere or Norwegian Jarlsberg (nutty flavored)
Serve with fresh or dried fruits such as apricots, and bland biscuits or bread.