A salt block can be the basis for a stunning cheese display. We love to put together a carefully selected array of three cheeses on a block, with two or three complementary condiments. Leave the cheese in wedges or overlap or fan to limit contact with the block. For the best results, follow these tips:
- Chill the salt block in the refrigerator for several hours or overnight.
- If slicing, overlap or fan the slices so that only a small part of each slice is in contact with the salt block.
- Place liquid condiments and mustard in small, clear glass bowls. Mound thicker condiments, like chutney or jam, directly on the salt block.
Try These Combinations
Soft Cheese Trio:
Brie, Humboldt Fog, chèvre
Condiment ideas: pepper jelly, honey, pear slices
Sheep’s Milk:
Manchego, Camembert, Idizabal
Condiment ideas: quince paste, dried figs, Marcona almonds
Bold Trio:
Truffle Tremor, sharp cheddar, Cayuga Blue
Condiment ideas: honey, chutney, Granny Smith apple slices
Italian Cheeses:
Burrata, La Tur, Piave Vecchio
Condiment ideas: dried cherries, mostarda ( a sweet and spicy Italian condiment made of candied fruit in a mustard-flavored sauce), fig jam
Blue Cheese Plate:
Gorgonzola Dolce, Point Reyes Original Blue, Cashel Blue
Condiment ideas: fig preserve, truffled honey, caramelized onions
Google+