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Ingredients
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Cheese & accompaniments
Optional wine pairing & finishing
Method
Cheese & accompaniments
- 1
Prepare cheese and bread
Remove the Beemster cheese from the refrigerator 20–30 minutes before serving so it comes closer to room temperature and its flavor opens. Meanwhile, slice the baguette into 1 cm (about 1/2 inch) slices on the diagonal. If you prefer, lightly toast the bread in a 180°C (350°F) oven for 5–7 minutes until warm and just crisp—this helps resist soggy bites from condiments.
- 2
Slice cheese
Using a sharp knife or cheese plane, cut the Beemster into thin slices about 3–4 mm thick, or into bite-sized cubes if you plan to skewer with pears or pickles. Arrange the slices or cubes on a serving board or plate, fanning them slightly so guests can easily pick pieces.
- 3
Prepare mustards
In a small bowl, combine the Dijon mustard and whole-grain mustard. Taste and stir in the honey to soften the heat slightly. Transfer the mustard mixture to a small dipping bowl and place on the board near the cheese.
- 4
Prepare fruit and nuts
Core and thinly slice the pear; toss the slices with a very light drizzle (about 1 tsp) of extra-virgin olive oil to prevent browning if serving later than 10 minutes. Toast the walnuts in a dry skillet over medium heat, shaking frequently, for 2–3 minutes until fragrant—watch carefully so they don't burn. Roughly chop the walnuts and sprinkle them near the cheese. Scatter the chopped parsley or chives over the cheese for color.
- 5
Arrange pickles and finishing touches
Place the cornichons or small pickles in a small dish or arranged on the board. Grind the cracked black pepper over a few cheese slices if desired. Keep the crusty bread nearby so guests can build bites of Beemster, pear, mustard and pickle.
Serving & pairing
- 6
Present the assembled board on a cutting board or platter. Provide cheese knives and small spoons for the mustard. Encourage guests to assemble bites: a slice of Beemster with a thin pear slice, a touch of mustard and a walnut piece, or cube of cheese skewered with a cornichon. Garnish with additional parsley or chives. Pour chilled white wine (about 150 ml per serving) if desired.
- 7
