Behind That Cheese Plate: That "G.O.A.T" Plate
That “G.O.A.T” Plate
A Look Behind the Pairings + Fresh Goat Cheese
My new book is finally out!
After hunkering down in my apartment last summer to create over 60 cheese plates, 12 recipes and 15,000 words for the book, it’s FINALLY DONE! Believe it or not, we had to cut the book down by 100 pages because of its size. That being said, I wanted to showcase some behind the scenes details for each plate! Consider this blog your inside scoop to learn more about the intentions behind the pairings and themes.
With only a few weeks left of spring, I wanted to chat about GOAT CHEESE! Fresh goat cheese is at it’s peak in the springtime when the grass is tender, fresh and flavorful.
Enter, That “G.O.A.T” Plate (aka, Greatest Of All Time) from page 28 in That Cheese Plate Will Change Your Life, featuring some amazing fresh and young goat cheeses! One of my favorite styles is a soft-ripened goat cheese, forming a beautiful contrast between the gooey creamline and fresh chevre interior.
THE PLATE: 12 x 12 slate from @brooklynslate
STEP 1: CHEESE
Lightly Marinated Goat Cheese with Herbs. A tangy and herby combination with lemon, crushed red pepper, fresh dill and fresh basil. The recipe can be found on page 53
Bonne Bouche from Vermont Creamery. A creamy and robust soft-ripened goat cheese, with a wrinkly rind and a gooey exterior
Truffle Tremor from Cypress Grove. Another soft-ripened goat cheese with a mushroomy and subtle black truffle bite
All three of these cheeses have that distinct fresh goat texture but taste completely different.
STEP 2: MEAT
Fresh Sliced Prosciutto from La Quercia, a family-owned farm just outside of Des Moines Iowa. Prosciutto is a great savory compliment to a fresh goat cheese.
STEP 3: PRODUCE
Strawberries, Sugar Snap Peas and Asparagus. I personally love goat cheese and strawberries, makes such a nice contract with the sweetness vs acidity of the cheese. Sugar snap peas are a springtime favorite, and asparagus acts as a nice crunch, especially paired with the prosciutto. Pro-tip: Try blanching your asparagus and seasoning with salt and pepper!
STEP 4: CRUNCH
Flatbread Crackers and Mixed Nuts. Crackers are the perfect vehicle for you cheese and mixed nuts add a nice salty paiting. Always serve a cracker plate on the side too!
STEP 5: DIP
Honey from Bee Seasonal and goat cheese is another all time favorite pairing of mine
STEP 6: GARNISH
Finished the plate with fresh thyme and dried roses to make it pop! Used the yellow flowers for a nice springtime touch.
What’s your current favorite plate in the book? Stay tuned for more Behind That Cheese Plate!