Cheese Plate.

We went to Whole Foods again, and for Jillian and I that means fancy cheese. Alton Brown had a cheese show on his food science show and we always make cheese plates, so I figured I would post one. You gotta have a base. I cut some ciabatta bread in half and squared it, a little parsley, pepper and some Spanish basil infused olive oil. I pressed them in the panini maker and made them extra cripy. And fruit also goes great on a cheese plate, but all we had was an apple, but it was surprisingly delicious! Then clockwise from the apples, 1. A three milk blend, sheep, goat, and cow, it's hard with a sweet finish, grates nicely. 2. An aged English white cheddar that's Hillary's. Actually she always buys it, it's soft and sharp. 3. A Rubusto dutch cheese made from pasteurized cows milk. It's soft and spongy kinda like muenster. I love it, probably my favorite cheese on the plate. 4. An unpasteurized raw milk with vegetable in the middle. Veggie ash can be used for making thin rinds and protecting the cheese from the elements, or like here a line of it in the middle creates a visual contrast, and a unique taste. 5. In the middle, and the loose two next to the apple (must watch my plating before I take pictures!) is an Aged Gouda that was aged for 1,000 days. This is a very unique flavor as well, it has crunchy bits in it and it's very hard, but yet again very tasty. Go Cheese!!!