The Holiday Cheese Course
A welcome interlude between the main course and dessert, the cheese course encourages guests to converse and linger longer around the dinner table, creating the perfect excuse to open another bottle of wine.
The cheese can either be plated individually or passed around the table. By offering a few choices, guests are likely to discover a new favorite. Our recommended options are destined to delight tastebuds and inspire conversation.
Pro Tip: Assemble your plates ahead of time, then store it in the fridge wrapping loosely in wax paper. When you’re ready, simply let the platter come to room temperature before serving.
Jasper Hill Alpha Tolman (Left) This Alpine-style cheese is made in Vermont with raw cow’s milk that has been aged for 8-12 months. The aging process lends a bold, umamifilled, caramelized onion flavor to the cheese while it matures. It has a dense, slightly crystalline texture and is well suited for melting. Serve it with: Crisp apples, Bacon jam or Briny olives
Brandy Manchego (Middle) This aged sheep's milk cheese from Spain is infused with brandy for a warm, aromatic flavor that complements the sweet, buttery flavor of the cheese. Serve it with: Fruit and nut crackers, Dark chocolate, Smoky serrano ham or Berries
Laura Chenel Marinated Goat Cheese (Right) These flavorful, award-winning goat cheeses are made in Sonoma from goat milk sourced from family farms. They’re marinated in herbaceous infusions like thyme and rosemary or jalapeño and black truffle. Serve it with: Baguette, Crudité or Tart grapes