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Casellula Deluxe Cheese Pairing Plate

Casellula Deluxe Cheese Pairing Plate

Perfect pairs of hand-crafted accompaniments and world class cheeses
  • Casellula Cheese Plate
  • Casellula Cheese Plate
  • Casellula Cheese Plate
It’s cheese board season! Try your hand at this spread from Casellula, featuring sweet and savory pairs of our favorite cheeses and some original accompaniments. This gourmet creation was designed by Casellula’s Executive Chef Jennifer Scher and Pastry Chef/Cheese Pairing Artist Leigh Friend. Casellula, a cheese and wine cafe in New York’s Hell’s Kitchen is known for serving up delicious cheese, charcuterie, and shared plates with an incredible selection of wines and ciders. They’ve put together four delectable pairs of homemade treats and cheeses for a party plate that’s guaranteed to wow.

Casellula Deluxe Cheese Pairing Plate
Perfect pairs of hand-crafted accompaniments and world class cheeses


  • Spicy Curry Cashew Brittle
  • Pair with Murray’s Stockinghall Cheddar
  • 2 cups Sugar
  • 1 cup Water
  • 1 cup Corn syrup
  • 1/2 tsp. Salt
  • 3 cups Cashews
  • 1 tbsp. plus 1 tsp. Murray’s Aroma Spices Curry Powder
  • 1/4 tsp. Ground cayenne pepper
  • 1/2 tsp. Baking soda
  • 3 tbsp. Butter, softened

  • Pickled Fennel
  • Pair with Rose Hopper
  • 2 Medium-sized fennel bulbs
  • 2 cloves Garlic
  • Water
  • 1 cup White wine vinegar
  • 1/2 cup Rice wine vinegar
  • 1/2 cup Sugar
  • 2 tbsp. Salt
  • 1 1/2 tsp. Yellow mustard seed
  • 1/2 tsp. Whole black peppercorns
  • 1/2 tsp. Red chili flake
  • 1 tsp. Whole fennel seed
  • Lush Leeks
  • Pair with Lait Bloomer
  • 3 Leeks
  • 3 tbsp. Butter
  • 1 cup Heavy cream
  • 2 tsp. Salt
  • 1/2 tsp. Black pepper

  • Honey Marshmellows
  • Pair with Petite Billy
  • 1/2 cup Confectioner's sugar
  • 1/4 cup Cornstarch
  • 2 cups Hedene Rosemary Honey
  • 1/2 cup Light corn syrup
  • Water
  • 2 Egg whites
  • 9 sheets Gelatin
  • 1/2 tsp. Vanilla extract
  • Grapeseed oil or neutral mild oil

  • Three Little Figs Puddletown Pub Chutney
  • Pair with Colston Bassett Stilton

Directions for Spicy Curry Cashew Brittle

Prep Time: 10 min. | Cook Time: 30 min. | Total Time: 40 min.
  1. Pre-heat the oven to 300 F. Place the nuts and salt on the baking sheet covered with a non stick baking liner. Set aside.
  2. Place the sugar, 1 cup of water and corn syrup in a medium saucepan and bring to a boil on medium heat. Continue cooking the sugar. It will thicken and change color as it cooks.
  3. While the sugar is boiling, place the nuts in the oven to warm up.
  4. Once the mixture begins to change color and caramelize, turn the heat down to medium low. When the color reaches a medium amber turn off the heat.
  5. With a heat resistant spatula, gently stir in the curry powder, cayenne, butter and baking soda. Mix well. Remove the nuts from the oven and add to the caramel. Mix well.
  6. Spread the brittle on the warm baking sheet, smoothing out with the spatula.
  7. Let the brittle cool to room temperature in a dry place. Once cool, break into desired sized pieces and store in an airtight container.

Directions for Lush Leeks

Prep Time: 10 min. | Cook Time: 15 min. | Total Time: 15 min.
  1. Trim off the top of the tops of the leeks to the point where it becomes light green and tender. Reserve the tops for homemade vegetable broth. Trim off the roots and discard. Slice the leeks in half lengthwise. Rinse the leeks to remove and dirt or sand in between layers but make sure to keep them together. Then slice the leeks into 1/4 inch thick half moons.
  2. In a medium saute pan on medium heat, melt the butter until hot but careful not to brown.
  3. Add the leeks and cook until limp and slightly translucent, about 10 minutes.
  4. Add the heavy cream, salt and pepper.
  5. Continue to cook on medium heat for another 5 minutes. The cream will reduce creating a thick sauce. Turn off heat and let cool.
  6. Store in an airtight container. Bring to room temperature before serving or slightly warm to create a smooth consistency.


Prep Time: 10 min. | Cook Time: 10 min. | Total Time: 20 min.
  1. Cut the tops of the fennel and reserve for making homemade stock. Cut the fennel bulb in half end to end. Using the tip of your knife cut an upside down v on the bottom of the bulb where the core is. Remove the core and discard. Slice the fennel an 8th of an inch from right to left (if you are right handed.) Place the slices in the pickling jar. Set aside.
  2. Using the back of the chef's knife, crush the garlic clove and place in the sauce pot with 1 cup water and the remaining ingredients.
  3. Bring the pickling liquid to a boil, stirring occasionally.
  4. Remove the liquid from the heat and pour over the fennel until covered. Immediately place the lid on while still hot.
  5. Keep the pickles out until they cool to room temperature.
  6. Once cool, place in the refrigerator and keep for 2 days before serving to properly infuse the flavor.

Directions for Honey Marshmellows

Prep Time: 10 min. | Cook Time: 30 min. | Total Time : 40 min.
  1. When using sheet gelatin, place the sheets in the bowl of ice water until they are soft. Once ready to use, remove them from the ice water and gently squeeze off any excess water. Your gelatin is now "bloomed".
  2. Prepare your mold or dish by very lightly rubbing a bit of grapeseed or neutral oil on the surface with a paper towel or pastry brush.
  3. In a small mixing bowl combine the confectioner's sugar and cornstarch. Place the sugar it in a fine meshed strainer and lightly sprinkle over the mold or dish to coat. Set aside the mold or dish until ready.
  4. In a medium saucepan, combine the honey, corn syrup and 3/4 cup water. Bring to a boil on medium high heat.
  5. Reduce to medium heat and insert a thermometer.
  6. Continue to boil the sugar syrup on until it reaches 240° F, about 10 to 15 minutes.
  7. While boiling, place your egg whites in the mixer and whip on medium high speed until soft peaks form, about 2 minutes.
  8. Transfer egg whites to a clean medium-mixing bowl. Place the standing mixer bowl with the whisk back on the mixer. Once the sugar syrup reaches 240° F, remove it from the heat and slowly pour it into the standing mixer bowl.
  9. Add bloomed gelatin and slowly turn the mixer up to high speed. Continue whipping the mixture until the outside of the bowl is cool to the touch, about 7 to 10 minutes. The syrup will transform into a light marshmallow fluff, about 3 times the size of the original syrup.
  10. Once cool, turn the mixer down to medium low speed and add the vanilla.
  11. Once incorporated, transfer the very sticky marshmallow to the egg whites and fold in completely.
  12. Spread into your prepared mold and top with a dusting of more confectioners sugar.
  13. You will need to let the marshmallows set for at least 6 hours before cutting. Keep airtight at room temperature.

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