Posted in Cheese, Education, FAQs, tagged Cheese, cheese knife, cheese plate, cheese platter, entertaining, food, party, platter on May 11, 2010 |
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On the cheese platter: a raw milk, blue cheese – Stichelton
A common question we get on the cheese counter is about how to put together a cheese plate, be it for a cocktail party or as a dinner course. There aren’t any rules per se – after all, it really comes down to what you will enjoy eating! That said, when customers ask, we generally offer the following recommendations:
- It’s usually nice to include at least one cheese from each of the three major milk categories: cow, sheep and goat.
- Similarly, we like to include a variety of textures. For example, one might choose something smooth and spreadable (think Camembert, Brie or a chèvre), something semi-soft (for example, Vendéen Bichonne or Ardrahan) and something on the firmer side (Comté, Calcagno or a Boerenkaas).
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Posted in Gifts & Wares, Italy, Producer Profile, tagged buffalo horn, cheese knife, cutlery, Italy, knife, knives, ox horn, Saladini on April 25, 2010 |
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Saladini knives were an accidental discovery for us – a happy case of being in the right place at the right time!
Ihsan and Valerie, owners of Formaggio Kitchen, were on a trip in Italy to find new cheeses. One night, they happened to be staying in Verona and ended up going to the restaurant 12 Apostoli. Ihsan decided to order a steak. Before the steak arrived, the waitstaff provided everybody at the table with the cutlery necessary to eat their main course. Ihsan was presented with a stunningly beautiful steak knife: it was stainless steel and the handle was made out of horn. This was our first introduction to Saladini knives. (more…)
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