Trader joes humboldt fog cheese full#

Don’t forget to create generous slices, not slivers! Your guests will want to taste the cheese and those slivers just won’t do. Speaking of slicing: wait to do this right before your party on a separate board so the cuts are fresh. Remember not to ask him to pre-cut your cheese and avoid pre-sliced cheeses. Three to five types of cheese on your platter is already generous. Tell him as much details as you can-how many are your guests? What is this party for? What are your preferred cheeses? Once you’ve navigated through all the details, your vendor can give you several options.īut remember to not go overboard-literally. Tip #1 is to communicate your needs to your vendor. Whether you’re a cheese and wine pairing expert or a first time host, it’s easy to get overwhelmed with the array of cheese choices available in the market today. Posted in Appetizers, Entertaining | Tagged birthday parties, Cow's milk cheese, dried cranberries, goat cheese, gouda cheese, humboldt fog cheese.Holiday preparations getting you down? Worry not, because we’re breaking down one of the trickiest parts of your festivities-the cheese plate. Flowers and more yummies later! And that’s a promise, ’cause I’m gonna improve your future outcomes!

Trader joes humboldt fog cheese full#

Kudos to her…and us for the endless prepping of said parties! Self patting self on back…yep, that’s what my dear sister-in-law Su-Su and I are doing now that, after three full months, the celebrations are complete. And that’s precisely how she celebrated this special birthday, party after party.

Umpteenth literally means an indefinitely large number in succession.This presentation was for the umpteenth* one of my Mother’s 90th (XC) Birthday Jubilee Celebrations. For this particular tray, I rounded it out with a Dutch yellow cow’s milk Gouda.

Also served here is Brenton’s favorite, the semi-hard Manchego, made from the milk of sheep in the La Mancha region of her beloved Spain. Crossing borders here with Humboldt Fog, a California goat milk cheese, followed up with Port Salut which is a semi-soft French cow’s milk cheese. Serve it up with fresh seasonal fruits, dried apricots and cranberries, and a ginger snap or two. So grab a mixture of sheep, cow, and goat cheese offerings. I adore cheese…and if it’s worth doing, it’s worth doing right. Posted in Appetizers, Breads, Children's Treats, cooking with children, Fruit, Preserves, Recipes, Sweets | Tagged Alcazar de Segovia, appetizers, appetizers for children and adults, cheese appetizers, family appetizers, Fast appetizers, grated cheese, Homemade jam, La Mancha, manchego cheese, Puff Pastry, puff pastry appetizers, Segovia Spain, Sheep's cheese, Simple appetizers, Spain, Spanish cheese | Leave a reply Cheese Please! Let cool slightly before removing from parchment. Twist each piece 4 to 5 times, pinching ends tightly.īake until golden, about 12 to 14 minutes. Sprinkle evenly with cheese, reserving 2 Tbs.Ĭut with pizza cutter into 1/2 inch wide strips, about 18 pieces. On lightly floured surface, roll out pastry to 12 x 14 inch rectangle.Ĭut dough in half at center of short side. *Remember please that I am an unapologetic messy baker evidence follows! My platters are always on call for hors d’oeuvres! The town is in the unpictured foreground, with the view of Castile and Leon region in the background.Įnough brain infusion for today. This is the Alcázar of Segovia (Castle), dating from the early 12th century. The image above was captured by Brenton (with an authentic 35 mm camera, waaaay before the iPhone camera). Let the games begin…I’ll take cheese for $1000 please. Needless to say, they served cheese on every corner and every café in between! That was my introduction to the wonderful world of Manchego. We hopped the train from Seville to Segovia one day to see that charming town, which is adjacent to the region of La Mancha. Back in November of 2004 (yep, that long ago far away time) Brenton was studying in Spain, so we all ventured over to enjoy a Spanish Thanksgiving. Manchego (used in this recipe) is a semi-hard cheese from the sheep of the central province of La Mancha, Spain remember the windmills in Don Quixote? That’s the place. Welcome to cooking school…Ready for a crash course? Temp me please with jam and cheese! But first, a little history lesson so pull out your notebook.