Cooking Hints and Tips

An Eclectic Mix

The Cheeses:

• Westfield Farm Hubbardston Blue (U.S.; Massachusetts)
• Abbey Farm Cheshire (England)
• Saint-Nectaire (France)

The Accompaniments:

Slices of ripe Comice pear and crisp, spicy macoun apple; toasted black walnuts and pecans; crusty, whole grain bread

The Wine:

Oregon Pinot Noir

A Taste of Italy

The Cheeses:

• Mozzarella di bufala
• Aged Pecorino Toscano
• Taleggio

The Accompaniments:

Thick-cut slices of Italian sopressata; roasted sweet red peppers; as assorted olives; mostarda de Cremona; thick slices of Tuscan-style bread

The Wine:

Chianti riserva

Spanish Favorites

The Cheeses:

• Cabrales
• Roncal
• Mahon

The Accompaniments:

The slices of chorizo; thin-sliced smoked or serrano ham; dried or fresh figs; toasted almonds; marinated olives with lemon zest and garlic; walnut bread.

The Wine:

Spanish Rioja

A French Selection

The Cheeses:

• Crottin de Chavignol
• Fourme d'Ambert
• Pyrenees brebis, such as Etorki or Prince de Claverolle

The Accompaniments:

Sweet peppers, radishes, and celery stalks; lightly steamed green beans; rustic farmhouse-style bread with unsalted butter.

The Wine:

White Sancerre (chilled in Champagne bucket)

Real American Cheese

The Cheeses:

• Maytag Blue (Iowa)
• Vella Dry Jack (California)
• Grafton Cheddar (Vermont)

The Accompaniments:

Medjool dates; honeydew melon wedges; paper-thin slices of domestic or Italian prosciutto; chutney crusty sourdough bread

The Wine:

Zinfandel