A CHEESEBOARD FIT FOR SENATE
enator Nancy Ruth brings up an extremely valid point, no one should have to suffer through boring, frigid, un-spreadable camembert. For those of you who don’t partake in the jet setting, global life style, and are not familiar with the world of cheese, camembert and other bloomy rind cheeses benefit greatly from being left out at room temperature for at least 30 to 40 minutes before serving.
As the cheese warms, the delicate nutty flavours come alive, the centre softens and makes for a delicious slathering across toasted bread, or perhaps a soda cracker.
Some times though, you’re left with a boring old wheel of second class brie. “GASP” If this happens to you, don’t fret. Here are four delicious ways to spruce up your next cheese plate, without causing a stir in the auditors office.
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Thick & Sticky
Honey and cheese are a classic combination that no one should ever be deprived of. We like to go for our Rosewood Wildflower honey. It’s local, delicious, and comes in a variety of styles.
Might we recommend you head out to Beamsville, sample some wines and grab a jar of their nutty honey?
Floral, Fruity & Sweet
We had a sample of the blueberry pink peppercorn preserves from the extremely talented Kitten & the Bear. We had to go home with 3 jars.
The peppercorn provides a nice and light spicy/floral note, perfect for punching up a flat old brie. We’d also recommend it on scones, toast, Eggo’s and yogurt.
CRISP & DELICIOUS
With something for everyone these thin crisps are bursting with flavour. Our favourites, the Cheddar Crispies. Sure they go well with cheese, but they hold up just fine on their own.
Their the perfect starchy compliment for your next cheese board. Rip open a bag and break them up into nice organic shapes. It also helps cover up any of those broken crumbly pieces that some times come in the bottom of the bag.
WASH IT DOWN
All that bad cheese and cracker crumb is sure to leave you thirsty. Might we suggest a glass of the Old Vines Foch from Malivoire Wine? It’s one of the oldest varietals to be grown here in Canada, and the flavour is unlike any other red you’ve had from Ontario.
Bold, fruity, but rich and delicious. Just be warned, it might leave the camembert feeling a little upstaged.