Ingredients
- 1 log (300g) Black River - Chipotle Seasoned Cheddar Cheese Log
- 3 cups (280g) Black River - 3 Year Aged Cheddar
- 3 cups (280g) Black River - Smoked Cheddar
- 1 ½ cups (150g) coppa
- 2 cups (200g) dried aged beef jerky
- ¼ cup (60mL) grainy mustard
- 1 cup (250mL) nuts, spiced
- 1 cup (250mL) chili and rosemary olives
- ½ cup (125mL) cornichons
- ¼ cup (60mL) pickled onions
- 4-6 figs, sliced
- 8 clementine, wedges
- ½ cup (125mL) red currants
- 1 cup (250mL) black seedless grapes
- 1 baguette toasted nut bread
- 15-20 nutty crackers
- 2 (60g) tangerines, sliced and dried
- 1 (40g) lemon, sliced and dried
- fresh pine, garnish
- 1 cup (250mL) champagne
- 1 cup (250mL) dry martini
- 1 cup (250mL) Manhattan
- 1 cup (250mL) Negroni
Directions
- Citrus and spice are wonderful winter flavours, and the perfect inspiration for a wintery cheese board.
- Our Black River Chipotle Cheddar Log, 3-Year Aged Cheddar and Smoked Cheddar are ideal. Evenly space the cheeses on your board, leaving room for complimentary items to be placed near them.
- Choose cured meats that have a more robust flavour profile. Coppa and a dried aged beef jerky are great choices. Place these together next to the Chipotle Cheddar Log and 3-year aged cheddar. Add a bit of grainy mustard to go with the meats.
- Use warm spiced nuts, warm chili and rosemary mixed olives (in a dish), cornichons, and pickled onions to create a delicious salty, pickled section.
- Add sliced figs, clementine wedges, red currants, and black seedless grapes to the empty spaces.
- Tie everything together with some toasted nut breads and nutty crackers and an elegant seasonal garnish like dried citrus (tangerines or lemons) and some fresh pine.
- You can’t go wrong washing these wintery treats down with a glass of champagne, a dry Martini, or a barrel aged cocktail (think Manhattan or Negroni).
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