Thanksgiving Essentials
Thanksgiving, my friends, is mere moments (well, yes, weeks, but we gotta plan!) away! What an odd Thanksgiving this will be. It’s only the second time in my twenty-nine-year life that my family won’t be hosting a big shebang. But still, we’re going to do a thing because it is our most beloved holiday and we really need to celebrate. I’m feeling the lack of celebrations, so even though there are just a few of us this year, we are going ALL OUT! Dad, if you’re reading this, I’m sure you’ll agree that we should get two turkeys for the five of us in attendance. Mom, if you’re reading this, I know you’re probably like “whaaat, you guys are insane!” but don’t even WORRY about it! We got this!
Going all out applies to all facets of the meal: turkey (see above), sides, desserts, and the cheese board. The cheese board can make its way through the whole meal starting as snackies for the cooks, then appetizers for the group, then plopped on the table throughout the meal, and finally as part of dessert. What shall be on my cheese board of holiday dreams? Oh, let me tell you all about it…
Womanchego – I definitely want American cheeses on my cheese board, and what better place to start than Cato Corner Farm in Connecticut! These guys have a spot on pretty much all my cheese boards because they are just so good at what they do! Grab a big hunk of Womanchego because everyone likes this smooth, tangy, grassy cheese that is also excellent melted on a post-Thanksgiving Turkey Rueben.
Harbison – Harbi! A gooey standby! It’s woodsy and buttery and impossible not to love. Slice the top right off this sucker and plunk it down on the board. Throw a spoon into the cheese so everyone gets a good glob on their cracker/bread/cornichon/finger.
Wilde Weide – This aged gouda is more savory and less butterscotch-y than other goudas, which makes it perfect for Thanksgiving. At one year old, it has impressive tyrosine crystal development, a.k.a. the crunchies are everywhere, and the flavor is fruity and sharp. Try it with whiskey! In fact, it’s the holidays! Try all the cheeses with whiskey!
Chabichou du Poitou – Chabichou, I choose you! As one of my great goat cheese loves, Chabichou must attend the Great Day of Eating. Slice it into little triangles and pass it around if you’re feeling host-y, or just pass them to yourself if you’re not.
Parish Hill Cornerstone – Talk about an American classic! This cheese is all about a sense of place, which in this case is Parish Hill Creamery in Westminster West, VT. Husband and wife team Peter Dixon and Rachel Schaal make this special cheese by hand using raw cow’s milk, native cultures, local salt, and a whole lotta love. Creamy, earthy and peppery, Cornerstone is excellent with anything cured, spicy, or sweet.
Hafod – I need a cheddar, and Hafod is the one for me because I like this Brit’s complexity. It tastes woodsy and stony, reminding me of being in the forest in fall. Put a chunk on a piece of buttered bread with a dab of mustard and a pickle for a ploughman’s lunch in one bite, a perfect cooking snack.
Brie Fermier – Cuhlassic, folks. We need a classic on our board for sure and the squishy Brie Fermier is my choice. It tastes like roasted mushrooms and butter, which goes very well with the roasted mushrooms that might be one of your side dishes, so grab a slab as you walk by with your plate for dinner. Mushroom casserole counts, too.
I definitely want to guild that lily, so to this board I’m adding Marcona almonds, Kozlik’s Sweet Russian Mustard, cornichons, V Smiley Smokey and Sweet Heirloom Tomato Jam, and Mountain Fruit Co Jam, plus tinned fish because we crazy like that! Let’s freaking do this! Thanksgiving for sixteen for five
For the love of cheese and holiday cheese boards,
Kiri