Stilton, walnuts and dried fruit cheese plate

stilton, goat's cheese, goudaCheese: a collection of sweet and savory recipes for every course, 224pp.
by Georgeanne Brennan
New Holland Publishers (Australia), Sydney, 2011
Cooking on pages 32–33

We are a family of cheese lovers, so I couldn’t resist buying this book. Luckily I was able to get it cheaply at one of our regular Lifeline Book Fairs. Not surprisingly, the book starts with an explanation on types of cheese, then there are chapters covering the cheese course, starters, soups and salads, main dishes, sides and desserts. It finishes with a glossary of cheeses and cheese terms, and a list of American artisanal cheeses (the book was first published in the USA).

It will take me ages to work through all the treats in the book, but I’m delighted to start off with what is described as a beer-friendly cheese plate.

cheese plate

Stilton, walnuts and dried fruit cheese plate

Ingredients
6–8 oz (185–250 g) aged Gouda such as Saenkanter or UnieKaas
6–8 oz (185–250 g) aged goat’s milk cheese such as Crottin de Chavignol
6–8 oz (185–250 g) mild blue-veined cheese such as Stilton
1 cup (6 oz/185 g) dates
dried fruits such as persimmons, apricots and pears
1/2 cup (2 oz/60 g) walnuts

Cheese cookbook

Method
About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, dates, dried fruit and nuts on a cutting board, marble slab or platter. Include paring knives for the blue and the Crottin and a sharp paring knife or cheese slice for the Gouda. Serve with baguette rounds, thin slices of dark bread or crackers, if desired. Serves 4–6.

How it played out
Except for the Stilton, I couldn’t find the suggested cheeses, so I bought the nicest Gouda and goat’s milk cheeses I could find. I added in a wedge of brie too. I assembled the cheeses, nuts and dried fruits on a teak wood board I bought years ago in Burma (now Myanmar). Served with water crackers.

Verdict
I made this to share with guests. It was a great spread of cheeses. Perfect for enjoying with a glass of beer or even wine if that’s your preference. Total success!

Travel
Speaking of cheese, check out the unusual strings of cheese we saw at a market in Bhutan.

Cheese Plate by Mary Pat

See Mary Pat’s comment below for an explanation of her version of this cheese plate. Many thanks.

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Appetiser, Cheese, Dairy, Fruit, Nuts, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

13 Responses to Stilton, walnuts and dried fruit cheese plate

  1. Brian Russell says:

    Hi Peggy, I have had this plate before. But have you had it with pickled walnuts. Now they make a big difference with cheese. I have a friend in New Zealand with a walnut tree. Every Christmas we used to pickle the green nuts. It is a bit of a process but it is worth it. Give that a go? Hugs,
    Brian.

  2. I do love cheese ❤
    Wonderful antipasto, delicate and delicious!
    Happy Sunday
    Sid

  3. Now you’re talking, Peggy. 🌿🧀🌱😋🍃

  4. My family loves a good meat and cheese tray! ❤

  5. linkyh says:

    Yum! I had all this stuff, but you inspired me to put them all together and serve them nicely!! I used some Emmentaler, a local Buttermilk Blue and 6-yr cheddar. Plus some sliced summer sausage, apricots and a mixture of nuts and raisins. Served alongside some Black Pepper Triscuits and washed down with a Kölsch Style Ale from Round Barn Brewery in Michigan .

    • leggypeggy says:

      Oh wow, that sounds fantastic. I’ve never had a Buttermilk Blue and will have to look out for it in Australia. Delighted that you served it with beer, especially because the recipe recommended it as a cheese plate to accompany beer. I love Triscuits, but can’t get them in Australia.

  6. Mary Pat Frick, aka twissis says:

    Made for the FF&F Autumn Fever Tag Game – The beauty of recipes like this is that they’re a map that lets you pick your route based on ingredient availability & personal preferences. For us, it’s also multi-functional as a popular Euro-Style appy or dessert plate. I chose the latter for Siggi & I to share while I sipped my Bailey’s & coffee, but it became a meal when I finished the prep. We’re not very fond of dried apricots, so I opted for dried cranberries, dried mango & raisins. I used Dutch Gouda, Brie & Icelandic Gradostur (Blue Cheese) for the cheese selection w/walnuts & water crackers as suggested. Then I got creative & added a mix of black & pimento-stuffed green olives & some fancy Euro cookies for a sweet touch. The outcome could only have been improved if you were both here to share w/us.

    • leggypeggy says:

      Oh wow Mary Pat, your cheese plate selections sound perfect. We’d have loved to have been there to share this with you. It was almost a year ago that we were in Reykjavik. Wonderful memories.

      You’ve kindly shared a pic of your gorgeous cheese plate and I’ve included it at the end of the post. Many, many thanks.

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