JCP In The Kitchen | Building A Cheese Tray

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If there is one thing that you should know about me, in terms of my culinary tastes, it is that I love cheese. Not a normal love. A deep one. It is for this reason that I am given the task of making the family cheese board each Christmas – a task that I take very seriously.

It is commonly accepted in the food world, consistent with the advice of the Barefoot Contessa (Ina Garten, my idol), that a cheese board should contain three cheeses: a soft, a hard, and a bleu. I typically follow this rule, but I failed this year. I chose four because I couldn’t decide between two of my options. Forgive me, Ina.

What made the final cut for the board? bleu d’auvergne (Central France), double crème brie, aged asiago, and an herb goat cheese. Additionally, I added Turkish dried apricots, two variations of olives, two crackers, sweet pickles, and a fig + orange marmalade from Southern Croatia to the mix.

I’m already scheming for next year – I always try to beat the one from the year before!

Happy Eating!

My best,

JCP

* FTC: This is not a sponsored post; all opinions are my own.

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