cheese louise.

I am fully aware how corny the post title is and frankly, I don't give a you know what. I LOVE cheese. Wedge salad with bleu cheese crumbles. I dream of them. not even kidding. so when I saw this post on A Cup of Jo I had to share!

Joanna met with as she says "Murray's head cheesemonger Sydney Willcox to discover her tried-and-true tips [on creating the perfect cheese plate]". Enjoy!

Overall pointers for putting together a cheese plate:

* When you invite friends over, buy one ounce per person per cheese; and stick to five to six cheeses total.

* Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow).

* Serve all the cheeses on one big board. You want your guests to start with the mildest and work up to the strongest, so place the cheeses in "clock order"--12 o'clock being the mildest and 11 o'clock being the strongest.

* Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.

* Put out a few different knives. Goat and blue cheeses crumble if you use a regular knife, so cheese wires are the best thing to use--if you don't have one, you can use dental floss! Softer cheeses work best with a butter knife. Harder cheeses, like parmesan, are good with a triangle-shaped knife. Cut circular cheeses in wedges, like a pizza. (GREAT tip!!)

* If you have leftovers, don't store the cheese in Saran Wrap, which will make the cheese sweat and leave a plastic-y taste. Cheese is living and needs to breathe, so wrap it in parchment or wax paper, and keep it in the most humid part of the fridge (usually the vegetable drawer).

She also gives you the 6 cheeses for a perfect cheese plate! (see her blog for details on the differences)

1. Cremont
2. La Tur
3. Pyrenees Brebis.
4. Cabot Clothbound Cheddar.
5. Pleasant Ridge Reserve.
6. Cambozola Black Label

Have any of you tried any of these, I have not but am very intrigued and will definitely be trying these out soon!

Also make sure to pair with dried cherries, walnuts, fresh grapes, crackers and French bread.

Right now I am loving cheese on salads - my favorite of all time like I said, the wedge with extra bleu cheese crumbles, tomatoes, bacon bits, and salt & pepper. Fleming's has one that is to. die. for. {funny thing, I used to HATE bleu cheese...I guess I am just evolving so much ;)}

Another salad that I love and am munching on quite a bit lately (b/c it is so easy to mix up real quick and take to work) is...

mixed greens, FETA {lots}, cucumbers, tomatoes, dried cranberrys, with balsamic vinegar

when you get a bite of the feta with a tomato and cranberry in there it is heavenly!

If you need to get your cheese fix also try that recipe I cooked last week - cheesy chicken roll-ups! FREAKING amazing.

Click HERE for the recipe

Another great little treat that I made for Thanksgiving last year was these brie cranberry puff bites that I found on Bailey's blog

I hadn't had brie before so I was a little hesistant but these were a big hit with my family and really easy to make!

Here's her recipe:

Brie Cranberry Puff Pastry Bites

Ingredients

Brie

Cranberry Sauce (I use the ocean spray canned jelly, because Pete prefers it, but homemade is recommended for those with more discerning guests)

Pillbury Puffed Pastry Sheets

Equipment

Muffin Tins (The smaller muffin size is preferable, but either will do)

Directions

1. Preheat oven to 400° and let the puff pastry dough defrost
2. Coat muffin tins with non stick spray
3. The puff pastry sheets will sort of be divided into thirds from how they were folded, cut along those lines so the dough is in 3 long strips, then divide each strip into 3 equal squares.
4. Fill each well of your muffin tin with a puff pastry square so that they make a little cup. The edges will stick out on the muffin tin unevenly but that is ok
5. In each puff pastry cup put a dollop of brie (do not overfill, the cheese will make the dough soggy, I would say about 1/3 of the cup should be filled with the brie) and cover with a dollop of cranberry sauce (another 1/3 of the dough cups volume)
6. Once each muffin well is filled with the brie and cranberry pop into the oven for 15 minutes
7. Remove and let cool for a minute, it may be a bit tricky to remove the brie cranberry bites, use a knife to loosen the edges and pop them out if necessary.
8. Voila!

 Really simple and they are a perfect light appetizer and everyone will be uber impressed simply because you made something that has brie in it! sounds so fancy, huh?

Have you had your cheese fix yet??