Crackers Don't Matter (It's the Cheese)

The Simple Pleasures of Cheese
Cracker snacks are big at our house. Usually, on a Saturday or Sunday afternoon, jwa (or I) will suggest some cheese and crackers and maybe a glass (read: bottle) of wine. In fcat, crackers and cheese will probably make an appearance over Thanksgiving as well. What I like to do is pick out a cheddar, have something creamy (goat or brie) and have a cheese with something interesting in it — dill havarti, white cheddar with sage or some kind of other herbed, tasty combination. If I were more a fan of blue cheese, I would probably add one of those types of cheeses to my cheese platter as well.

In the picture above there’s a sharp, aged, Wisconsin cheddar, a dill havarti, port salut (my new favorite creamy cheese) and for fun — a pepper jack. All in all, I am a huge fan of cheese. It’s probably my all-around, favorite food.

Michael Chiarello (who kind of annoys me as a person but not as much as Bobby Flay), offers the following good Cheese Platter tips:

* The crumbly sweetness of biscotti with big cheeses and red wine is a wonderful flavor combination.

* Serve candied almonds or other candied nuts for an accompaniment with a sweet, salty crunch.

* If serving Parmigiano-Reggiano, drizzle with a couple of drops of aged balsamic vinegar to enhance the flavor.

* Set out and arrange cheeses 1 hour before serving, cheeses are best consumed at room temperature.

You can find more of his suggestions here.

In addition, I’ll just add that there’s something about warm brie and fruit, such as a raspberry chutney or even sautéed apples that is so, so good. I also like to add some grapes to my cheese platter, regardless of the type of cheeses. Vive le Fromage!