(Dessert) Cheese course
I've been assigned the task of bringing the "dessert" cheese course to Christmas eve dinner. That is, the cheese course after the meal; not the pre-meal cheese and cracker appetizer.
Any suggestions on what cheese to bring? I know in restaurants they advise you to eat the cheese in order of strength -I guess I'm just curious if there are particular cheeses you would advise for the post-dinner bite.
Thanks in advance.
If the cheese course is going to be the only dessert served and you have the time and space to do it I recommend doing the candied camembert recipe in the attachment below:
If you don't have the space in the kitchen or the time to put everything together I would just go to a good cheese market and get an assortment of three or four varieties and serve them all as is. As long as you get some varying styles you should find something for everybody. A brie or muenster, a semi firm like cheddar, a bleu cheese, and one for those who like goat cheese.
a couple of years ago we had baked ricotta.it was a little sweet and went well with fruit as most cheeses do.if you want to consider a dessert with that as an ingredient,there's several choices.
Sweet Baked Ricotta With Glazed Peaches
Baked apples with sweet ricotta
Honeyed Oranges with Baked Sweet Ricotta
these are just a few i found.i'm sure there's many more.
I find that my perfect "dessert" cheese is a fromage d'affinois- it appeals to everyone because it's so similar to brie and pairs well with all the sweet dessert type accompaniements (honey, jams, sweet chutneys & fruit)
any easy way out is a traditional baked brie, smothered in fruit w/asst crisps and crackers-
I'd be very happy with either of those options
Bring three styles of cheese in wedges. A mild soft cheese like Brie or aged goat, a firm hard cheese like a sharp cheddar or aged parm and lastly a veined cheese like a stilton or gorgonzola. Some assorted fruits both dry and fresh wedged and varoius crackers. Most importantly, serve at room temp, they should be set out for at least an hour before serving. And to guild the lily, tawny port and a muscadet type wine.
I also like this the best. These days, some restaurants do composed cheese plates instead of a selection of cheeses. I prefer a variety of different cheeses served with some grapes, raisin walnut bread, crackers, quince paste, marcona almonds, etc. I like a variety of different textures (soft, hard, semi-soft), strengths and milks (cows, sheep, goat).
These days, we only have a single cheese, rather than the traditional mixture. It makes sorting out the accompaniements so much easier as you can make them fit exactly the taste of the cheese.
If I had to briing one to a dinner, I'd just bring one I liked. Whatever that might be.
You say, it's for the "dessert" cheese course. Does this mean you won't be having a dessert after the cheese? If so, you could afford to go for something wackier in taste - for example, I wouldn't usually serve a strong blue cheese if we then going to have dessert, as the taste can linger just too much.