Cheese Tasting

Posted by Sheila Rhodes on

You'll notice that we frequently suggest using our spreads on a cheese plate. Sometimes it can be a little overwhelming once you get to the cheese section or specialty cheese store to know what to get, and what to serve with the cheeses that you select. 

 

We recently had a get together with family, and my mother in law requested that I bring some cheeses and spreads to share. You don't have to ask me twice - cheese and charcuterie are one of our favorite things to put together in the summer. No cooking and super delicious.

 

I selected two flavored fresh goat cheeses - honey and herbed, a hard cheese - similar to a Parmesan, a sharp cheddar, and (everyone's favorite) brie. I also picked up a nice assortment of olives and pickled mushrooms, cured meats, and crackers.

 

 

In terms of SBK Spreads, I set out our Roasted Garlic, Balsamic Strawberry, Sour Cherry, Cherry Bourbon Chipotle, and Blueberry Basil. Some of my favorite pairings are below. 

 

 

 

 

 

Herbed Goat Cheese with Blueberry Basil Spread. 

This Blueberry Basil is so versatile it would also be great with Mozzarella, Brie, or Feta. 

 

 

 

 

 

 

Honey goat cheese with Sour Cherry Spread. 


This spread is nice and tart, pairing well with tangy cheeses (other goats and feta).
It also makes a wonderful topping on a cheesecake - cutting the sweetness of the cake nicely.

 

 


Sharp cheddar with Cherry Bourbon Chipotle Spread. 

This spread is also great on meats on your charcuterie board. 

 

 

 

 

 


Parmesan with Roasted Garlic Spread. 

 

This is another spread that is nice and versatile. Great on all the cheeses or meats. 

 

 

 

 

 

Brie with Balsamic Strawberry.

 

The Balsamic Strawberry was a fan favorite at the picnic. This spread would also pair well with mozzarella and basil, and was delicious on the goat cheese. 


 

 

Brie is a versatile cheese - pairing well with all the spreads, and a crowd pleaser. 

 

Tips:

Most cheese shops sell smaller samplings of cheeses. I try to buy a larger wedge of what I know my guests will enjoy (brie, cheddar, fresh goat cheese) and then I buy a few smaller wedges of other cheeses (hard cheeses, some funky blues, or smoked cheeses). And you don't need to go crazy with the selection - just a few different cheeses are enough to have fun experimenting

 

Take the cheese (and spreads) out of the fridge about an hour before serving. The flavors are more intense if they aren't cold. 

 

Don't be afraid to experiment or try new cheese. You never know when you'll find your new favorite!

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