Seasonal Fruit and Flavorful Cheeses

Name: Seasonal Fruit and Flavorful Cheeses
Cuisine: France
Ingredients: 3–4 oz (90–125 g) blue cheese such as Cabrales; 6–8 oz (185–250 g) hard sheep’s milk cheese such as pecorino; 6–8 oz (185–250 g) washed-rind cheese such as Muenster or Taleggio; 2 peaches, apples, or apricots, thinly sliced; 3–4 oz (90–125 g) fresh goat’s milk cheese; ½ cup (2 oz/60 g) walnuts or Marcona almonds; Extra-virgin olive oil and fresh rosemary sprigs

Preparation info

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Ingredients

6–8 oz (185–250 g) hard sheep’s milk cheese such as pecorino
6–8 oz (

Europe
France
Gluten-free
cheese
Vegetarian
Mediterranean
Provence

Method

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, fruit, and nuts on a cutting board, marble slab, or platter. Place the goat cheese in a small dish, drizzle with the olive oil, and top with the rosemary. Include a spreader for the soft cheese, paring knives for the w