A perfect cheese course is easy to create

Three to five cheeses with different textures, flavors and firmness will make a well-balanced tray. Here are four unique ones from Sweet Home Farm, each made in the French style.

» Perdido: Inspired by the French morbier, this cheese has a thin layer of ash through the center. The ash is made from organic farm-grown herbs, giving this creamy, rich cheese an earthy, smoky taste. Aged for ten months, it has a carob-coated rind.

» Jubilee: This semi-soft Alpine-style cheese is aged for four months. Similar to the tomme de savoie, it is creamy with a fruity finish. Rather than smooth and dense, it is lighter with an open texture. The hard rind has been washed with a light brine to encourage the natural flavor-producing flora.

» Duet: In the style of French gruyere, this firm cheese is made from the farm’s Guernsey cows’ milk, and blended with 5 percent local goats’ milk. Aged for 14 to 18 months, it is dry with a sharp, nutty taste. The rind has a creamy wax coating.

» Bayside Blue: Made with Guernsey cow’s milk, the body of this blue cheese is a creamy yellow, unlike the whiter body of traditional French roquefort, which is made from sheep’s milk. The taste is buttery, creamy and sharp, with pungent, crumbly blue pockets and veins.

In the refrigerator, fresh cheese will last for about two weeks; hard cheese will keep for months. If mold appears, scrape it off and the remainder will be fine. Some strong cheese has a natural stinky-socks odor. It should not have a strong ammonia smell, which means the cheese is past its prime. Wrap tightly in plastic wrap or cheese paper, so that all the surfaces are covered.

To bring out the true flavors and textures, remove cheese from the refrigerator one to two hours before serving.

Make an impression

A cheese tray should make a stunning presentation. It is usually served on a large wooden or marble board. Lay the uncut wedges or whole cheeses directly on the tray. Do not crowd the cheeses; leave room for them to be cut easily. Do not remove the rinds or wax.

Cheese with Bill & Sheila
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