Say Cheese! : Cheese board

I've sampled a lot of cheese in my life, but only a few times have I felt the urge to immediately run outside and tell the first person I saw how good it is after just one bite. The only thing preventing me from doing so after sampling Cremont was my fear of scaring a stranger who might not appreciate cheese the way I do.

Instead, I might have to resort to using a lot of exclamation points in my review here in order to convey my enthusiasm. (Just kidding, that’s a pet peeve of mine.*)

Cremont is another winner from Vermont Creamery

Since I have mentioned Vermont Creamery multiple times, I’ll skip going into detail about how good this company is overall. There's a reason why they have won multiple awards for their cheese and their business practices. You can check out their website at the link above.

Cremont is a cow and goat milk soft-ripened cheese with an extraordinary texture. Inside the pretty criss-cross-patterned, tender rind is a paste so soft it's almost squishy. It's velvety beyond belief and absolutely melts in your mouth while still having a decent mouthfeel. Even the color is unique, off-white with a fluffy snow-colored interior.

Cremont has a beautiful exterior

The name Cremont is meant to convey "the cream of Vermont," because this cheese is made with a mixture of cow's milk, goat's milk, and a bit of lovely Vermont cream. The addition of cow's milk and cream tempers the wild goat flavor, leaving the taste less unruly, tangy and tart but not overwhelmingly sharp. The taste is so intriguing, it's almost addictive and leaves a yearning for more.

Despite the mild flavor, it's extremely complex. There are notes of nuts, cream, butter, and mushrooms. It's just so perfectly balanced, like sunshine on a cheese board with a tiny hint, just the right amount, of funk. Cremont is sophisticated and luxurious, but with the possibility of something a little naughty hiding under the beautiful surface. It could be the cheese version of Princess Margaret.

I’m not stretching the truth when I say it’s one of the best cheeses I have had in a long time.

This is a cheese worth cheering about

In terms of pairing the exquisite Cremont, the mild flavor goes well on a cheese board with dried figs, red grapes, honey, sliced pears, oatcakes, sourdough crackers, country ham, and caramelized pecans. Try it on the side of an herb salad with crusty French bread, or on the side of a bowl of tomato soup with some toasted sliced bread. It even goes well served with sliced roasted root vegetables. Cremont pairs nicely with sweeter offerings as well. Some good-quality milk or semi-sweet chocolate and hazelnut crackers with Cremont make an excellent after-dinner treat.

For beverages, this little number goes well with Chardonnay, Chenin Blanc, Viognier, Syrah, Vinho Verde, Cabernet Sauvignon, Champagne, Cremant d'Alsace, or a fruity cocktail. As far as beer goes, try Cremont with a Belgian Golden Ale, Blue Moon Belgian White, an IPA, or a dry sparkling cider.

Try Cremont with sparkling wines

* I once wrote an article for an online publication about pairing stinky cheese with foods and beverages. After I wrote the article, I didn’t check it post submission. Many, many years later, I was doing some research on a specific stinky cheese and stumbled upon an article. When I first read it, it sounded familiar, but there were so many exclamation points, it turned me off. When I looked at the author, I was surprised to see my name. It turns out the editors had done quite a number on my original piece! Embarrassing!!!

When it comes to cheese, finding the exact number of different varieties around the world is nearly impossible. There are so many! New varieties continually emerge while others are discontinued. Some estimate that there are close to two thousand types of this dairy product, and when it comes to cheese, people have strong opinions about what kind is best. A favorite of one person might be unappealing to others. Not everyone is down with the sour notes of Pont L'Eveque or Petit Munster, for example. However, creating a lovely cheese board that has the potential to please even the fussiest cheese connoisseurs is easy when you follow some guidelines from professionals in the industry.

A note about terminology. There are people today who use charcuterie board and cheese board interchangeably, when, in fact, they are not the same thing. Though it's now acceptable to use the former when referring to the latter, traditionally, "charcuterie board" -- charcuterie being the French term related to prepared and cured meat products -- was used specifically to describe serving trays that are meat forward. As one might expect, a cheese board puts cheese on center stage.

Both eating and presenting cheese to guests should be enjoyable activities. Whether it's a large or small board, much of the joy of creating a specific array comes from being thoughtful about the selections of both cheeses and accompaniments. Entertaining can provide a great opportunity to introduce others to your favorites, but

keep in mind the tastes of your guests. If you don't know, don't assume.

The prudent way to go about selecting cheese for guests is to opt for at least one that's a classic, something that nearly everyone is sure to like.

Cheese boards can be presented before or after a meal or as part of a buffet-style fare. Typically those served after the main dish are considered a replacement for dessert or a course served right before dessert. These are usually smaller with fewer options than a standard cheese platter.

Photo by Mgg Vitchakorn - Un petit gout de fromage

Before you run to the store and start buying items for your cheese board, look for inspiration either online or in books. If you really want to indulge, spend some time getting lost on the Cheese Sex Death website and follow Erika on social media. In her newly published gorgeous and informative book, Cheese Sex Death, A Bible for The Cheese Obsessed, she suggests in The Book of Plating chapter the following when considering how to go about putting it all together:

1. Curate an Array of Delicious Things: Look for a variety of textures, colors, and flavor profiles.

2. Bring It All to Room Temp: As always, temper both Cheesus and Her accompaniments before serving. [As the fat in cheese starts to warm up in temperatures around 68 degrees, the flavors become more pronounced. The texture also changes and becomes creamier, but limit the time cheese stays at room temperature to four hours.]

3. Plate with Purpose: Arrange each body from mild to strong, place their favorite accompaniments nearby, and give everything its own utensil.

4. Enjoy Yourself: Plating is an act of worship, so set aside enough time so you can enjoy the process and express yourself.

Book by Erika Kubick - Cheese Sex Death - A Bible for The Cheese Obsessed

Getting more into specifics, when Elizabeth Chubbuck of Murray's Cheese was featured on the Today Show in 2020, she also suggested going from "mild to wild" when assembling a cheese board. Most agree that a selection of three to five cheeses is optimal, depending on the crowd you plan to serve.

Using Elizabeth's suggestions, start with a soft, mild cheese such as fresh chevre or fresh mozzarella. Next in line would be a semi-soft cheese like as Brie or Red Hawk, cheeses that are guaranteed to please almost everyone, followed by a semi-hard variety such as Lamb Chopper or a nice Gouda. Add in a hard, sharper cheese like raw milk Manchego or Cave Rebel, and that leaves one more selection left, a walk on the wild side. In this spot, anything goes, from a wonderful blue cheese to a truffle cheese to a stinky favorite. Don't be afraid to ask your local cheesemonger for advice or suggestions, and take the time to learn which cheeses are best for cooking or served heated, and which shine at room temperature.

While variety is encouraged, cheese selections can also be themed and more uniform. Some ideas for themed presentations include a board consisting of local cheeses, cheeses from a particular country, seasonal selections, or items that are associated with a particular holiday. No matter what cheeses you choose, it's nice for guests to know what they are consuming. Cheese board labels are a great addition to your display.

Once you have selected your cheeses, look for complimentary accompaniments. Items to consider are sliced bread or crackers, dried or fresh fruit, pickled fruits or vegetables, cured meat or pate, nuts, chocolate, jams or honey, dips, and crudité. Be thoughtful about the arrangement and the flavors. Some pungent herbed or flavored breads and crackers might not be a good match for cheese. Citrus fruit can also be a challenge because of the strong acidity that can overpower more subtle cheese flavors. A way to get around this is to broil or grill fruit slices or use a marmalade instead. Most other fruits don't need much preparation and complement cheese well, enhancing certain notes while contrasting the savory profile with a sweet one. As much as the board should look pretty, it should also be balanced, and items such as fresh fruit should never be placed on dry ingredients like crackers or bread because the juices will cause either to become soggy.

In order to prepare a successful cheese arrangement, start with the largest items first and then add the accompaniments and garnishes last. In her book mentioned above, Erika has excellent advice when it comes to presentation. Make sure meats and fruits are offered in manageable bites. You can roll sliced meat or fold the slices into triangles. There's also the option of being more creative with your display by making meat flowers. Finishing touches can include brûléeing the top of cheese, or adding herbs, nuts, edible flowers, or other toppings to accentuate the cheese. You can get really creative with this, and as Erika suggests, enjoy yourself. Creating and sharing a cheese board should be something that makes your heart sing.

Sample Cheese Board with A Focus on Milder But Interesting Cheeses:

The Cheeses

Chavrie Plain Goat Cheese

Hartwell

Midnight Moon

Sparkenhoe Red Leicester

Epoisses

Bread And Crackers

Sliced Baguette

Carrs Wheat Crackers

Water Wheels

Meats