A cheese plate with honeycomb. Photo
Some of the most sophisticated diners don’t think of ending a meal with baked goods, ice cream, pudding or other sugary dessert. Instead, they prefer a plate of cheese.
Available in every texture from soft and creamy to hard and grainy, an assortment of cheeses ends the meal with sophisticated flavors, and goes with the remaining wine.
Cheese can be served with bread, crackers, fresh or dried fruits, nuts and other accompaniments (see our master list of cheese condiments and have fun pairing them with different cheeses).
For a bit of dessert sweetness, cheese and honey are an excellent combination.
Try honey with everything from mild, fresh goat cheeses, to bloomy-rind Brie and Camembert, to strong blue cheeses like Cabrales, Roquefort, Gorgonzola and Stilton, to aged Asiago, Gouda or Parmesan.
USE GOOD HONEY
Most of us already have honey in the kitchen. But think beyond generic* honey and look for sophisticated honey varieties.
And keep the slices small. Cheese has about 100 calories per ounce and it’s laden with cholesterol/saturated fat. It’s easy to polish off half a pound at a sitting. You’ll do your guests a favor by serving the cheese pre-plated instead of having them cut large slices for themselves.
HOW MUCH DO YOU KNOW ABOUT HONEY?
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