Cheeses for Thanksgiving
Thanksgiving, my friends, is mere moments (well, yes, weeks, but we gotta plan!) away! Especially because we’ve gotta go all out on the cheese board as ALWAYS. It’s what the family expects, and we can’t let down the family!
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.
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.
L’Amuse Signature Gouda – 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.
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.
I definitely want to gild that lily, so to the board I’m adding Marcona almonds, cornichons, and V Smiley Jam, plus tinned fish because we crazy like that! Let’s freaking do this!
For the love of cheese and holiday cheese boards,
Kiri