Dessert cheeses are chocolate cherry stilton, orange champagne Wensleydale (was to die for), mango ginger cheddar, and cranberry cinnamon chevre.
Savoury, apart from usual suspects, included truffled cheddar, double-smoked cheddar, roasted garlic havarti, chili brie, and spicy Gouda.
Almost silly how much I enjoy making these - like assembling a puzzle of colours, textures, and flavours! I often do the same for breakfasts or sandwich lunches…
Mmmm… those look delectable! Even before I scrolled down, I was thinking how well they were put together, as far as balance of colors and textures, etc. You’re a food artist for sure!
Guys…thank you. I waited so long, and hemmed and hawed about posting anything of mine. (Once upon a time, I had neither a digital camera nor a phone, but I haven’t had that excuse for a while .)
There’s a lot going on in my family and we’ve navigated and will continue to wade through some pretty heavy stuff, and the kind responses to my two project posts and welcome to this community have had me smiling all day.
If only meeting/making real-life friends were this easy!
And seriously - thanks. I don’t wanna be weird, but you have no idea how good this has felt.
YUMMMMM! Holy moly, that’s a lot of cheese and other tasty looking goodies! Both of the boards came out really well. They look so tasty and inviting. I like your idea of breaking up the ingredients into a savory and a dessert board. You did a great job balancing the colors, all the reds pop on the dessert platter and all the oranges in the savory one, very nice!
Ooh, I also just thought of all the tasty grilled cheeses you could be having with the leftovers, delish!
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