THE ANTIPASTO BOARD

Better Homes & Gardens - - Food -

Half cheese, half cured meat, this board eas­ily does dou­ble duty as a light din­ner. Choose bold cheeses that stand up to the salty char­cu­terie.

1 ASH-RIPENED

GOAT CHEESE

Ed­i­ble vegetable ash adds a smoky, herbal fla­vor to this goat’s milk cheese with a dual tex­ture of smooth, soft-ripened edges with a fresher, slightly chalkier core. Try Cy­press Grove’s Hum­boldt Fog.

2 STIL­TON

An English-style cow’s milk blue with a semisoft tex­ture and a strong, al­most spiced fla­vor. Try Jasper Hill Farm’s Bay­ley Hazen Blue.

3 MANCHEGO

A Span­ish sheep’s milk cheese with a grassy, nutty fla­vor and a firm, but­tery tex­ture. Try El Cor­tijo.

4 WHITE CHED­DAR

An aged cow’s milk cheese. We like the sub­tle sweet­ness of Mil­ton Cream­ery’s Prairie Breeze.

pair with

CURED MEATS, such as pro­sciutto, sop­pres­sata, Cal­abrese, and capoc­ollo

MAR­I­NATED VEG­GIES

AND AR­TI­CHOKES

WHOLE GRAIN MUS­TARD

TOASTED BAGUETTE

SLICES, FLATBREADS,

AND CRACK­ERS n

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