Price Chopper Gatherings Holiday Gatherings 2016 | Page 6

WISCONSIN CHEESE PLATE 101
BUILDING YOUR WISCONSIN CHEESE BOARD

FRUIT, FRESH
& DRIED

Fresh fruits are a
sweet, refreshing
complement to all
kinds of cheese. Fresh
fruits include: berries,
grapes, apples, pears,
melons and figs. Dried
fruit options include:
apricots, mangos,
dates, figs, pineapple,
cranberries
and cherries.

MEATS &
CHARCUTERIE

Tap into the
charcuterie trend—try
sausage, salami or try
paper-thin slices of
prosciutto or bressaola,
serrano ham, cappicola,
mortadella, speck and
paté as cheese
accompaniments.

PRESERVES,
CHUTNEYS &
PASTES

Favorites with cheese
include: mango chutney,
quince paste, fig paste,
tomato conserve,
apricot jam, apple
butter, sour cherry jam
and marmalades.

CRACKERS
ON BOARDS

Crackers work as a
palate cleanser and
serving vehicle. Select
styles according to the
cheeses being served—
simple water crackers
with light-flavored
cheeses, heartier
wheat or multi-grain
crackers with bolder
cheeses. Avoid flavored
crackers that alter the
cheeses flavor.

NUTS

Try walnuts, pecans,
almonds, cashews,
pistachios and hazelnuts.
Nut brittles are great
on a dessert cheese
course.

THE CHEESE COURSE

The Wisconsin cheese plate shown here includes fresh fruit and herbs. Cheese varieties
include: cheddar-blue, gorgonzola, aged gouda and parmesan cheese.
For additional information please visit EatWisconsinCheese.com.
©2016 WMMB, Inc.

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