We can always rely on DiBruno Bros. in Philadelphia for the best specialty foods—and creative ways to use them.
For Easter, they’ve used Easter egg cookie cutters (photo #2) to create an Easter cheese plate (photo #1).
The semi-hard cheese group includes young Asiago, Cheddar, Colby, Edam, Fontinella, Gouda, Manchego, Provolone (photo #1) and Queso Blanco, among others.
Semi-hard cheese is a classification of cheese based upon body. The terms semi-hard and hard refer mainly to moisture content, not to texture.
Because these cheeses contain less moisture than the soft and soft-ripened types, they hold their shape much better—good to cut with cookie cutters.
A cheese can start as semi-soft, then move to semi-hard via aging, which evaporates the moisture.
1. PICK your cheeses. While DiBruno Bros. used only provolone, try at least two different colors: provolone and cheddar, for example.
2. PICK your toppings. You can use anything you have around, but here are some ideas. Use as much color as you can; e.g., green pimento olives instead of black olives, and sultanas (golden raisins) instead of dark purple raisins.
3. CUT and decorate the cheese shapes.
4. SERVE as a first course, with a salad course, or after the main course, before dessert.
DON’T WANT EGG-SHAPED CHEESE?
Put your favorite cheeses on a board and surround them with Easter candy (photo #3). This works best when cheese is served after the main course.
Bite-size, foil-wrapped Easter eggs are best because chocolate is a good pairing with cheese.
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