I’m trying new cheeses and recently went to a supermarket that did small, precut wedges of cheese.
You’ll have to pardon the plate, I don’t have a charcuterie board. 🙁 I promise next time I try cheeses it will look a lot nicer!
I got two hard cheeses- a Belgian nettle cheese and a Mahon from Spain, and two soft- brebirousse d’argental and delice de bourgogne, both French.
I’m a fan of brie, so I’m hopeful for the soft cheeses, but the d’argental is certainly pungent!
I have sour cherry spread, but is there anything else you would recommend with the cheeses for future reference? Right now I’ve only got sake in the house, but alcohol suggestions would be awesome as well!
(Also it’s not pictured, but I found paneer and I’m so excited to make some paneer pakora!!)
by Herefordabunz