So you have your trendy cheese board or platter prepared. Of course, the cheese stands beautifully on its own, but here are some quick tips with simple ingredients.
Here, I have a rich and nutty Fontinella. Not to be confused with Fontina cheese which is a softer cheese that melts incredibly, Fontinella is a semi-soft cows milk cheese that is made in the U.S and is perfect for munching on or shaved over a lush salad. Simply grab your honey bear and the crushed red pepper flakes. Then drizzle and swirl the honey over the cheese. This combination will be salty and sweet with a kick at the end!
Rub the flakes between your fingers (don’t touch your eyes) to release their natural oils, get them going because they been all dried up wasting away in your spice rack.
Last night I was lucky enough to have a brick of “Bacon Maple Aged Cheddar” brought home to me. I was hesitant at first, however, it has the aroma of maple bacon sizzling on a Sunday morning. Then as it approaches your mouth your excited yet, scared. Will the bacon be chewy and weird? Is it gross and sweet? No!! it tasted like a buttery perfect grilled cheese layered with … bacon!! All it needed was a little something to cut through the richness. Proceed to your fridge and grab the… (“pardon me, would you happen to have any Grey Poupon?) Raise your pinky, drizzle on the dijon, and enjoy.