Artisan Cheese Recipe
Lamb Chopper Aged Sheep Milk Cheese, Point Reyes Gouda, Plum Membrillo, Fuyu Persimmon, Sourdough
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Ingredients
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Cheese
Fruit and Condiments
Bread
Method
Preparation
- 1
Slice the Cheeses
Using a sharp knife, carefully slice the Lamb Chopper Aged Sheep Milk Cheese and Point Reyes Gouda into bite-sized pieces or wedges, ensuring you maintain their shape for presentation.
- 2
Prepare the Fuyu Persimmon
Wash the Fuyu persimmon thoroughly. Cut it into thin slices or wedges, removing any seeds, and arrange them on a serving platter.
- 3
Cut the Sourdough Bread
Slice the sourdough bread into thick slices, approximately 1 inch wide. If desired, toast them lightly for added texture.
Assembly
- 4
Arrange the Cheese
On a large serving board or platter, arrange the sliced Lamb Chopper Aged Sheep Milk Cheese and Point Reyes Gouda artfully, allowing for space between each type of cheese.
- 5
Add Membrillo
Place the Plum Membrillo in a small bowl or slice it into small pieces and scatter it around the cheese for easy access.
- 6
Garnish with Persimmons
Arrange the sliced Fuyu persimmons around the cheese and membrillo, creating a colorful and inviting presentation.
- 7
Serve with Sourdough
Place the sliced sourdough bread on the side of the cheese board, allowing guests to create their own combinations.
