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Fallin' For Cheese Board by Nashville Cheese Gal

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Country

Canada
Italy
Spain
United States
England

Milk Type

Cow
Goat
Pig

Price

$23.00$9.00

Pasteurization

Pasteurized

Pairings

Cabernet Sauvignon
Cider
Pinot Noir
Porters and Stouts
Riesling
Scotch Whiskey
Tempranillo

Rennet Type

Animal
Vegetarian

Meat Type

Pork

Fallin' For Cheese Board by Nashville Cheese Gal

Fallin’ For Cheese Board by Nashville Cheese Gal

Autumn flavors from a cheese board expert

Piled high with creamy favorites and savory sides, this original board from Instagram sensation Nashville Cheese Gal (@nashvillecheesegal) is bursting with fall flavor. Cortney LaCorte, the face behind the famous cheese page, is known for her colorful, decorative, and eye-catching cheese platters made of ornate edible designs. For this Murray’s exclusive creation, she’s crafted a board featuring four fan-favorite cheeses, including the delightfully orange Shropshire Blue and surprisingly savory Capriole O'Banon. Topped off with some classic charcuterie and sweet sides, this board is ready for a night in with friends.

Prep Time : 5 min
Assembly Time : 10 min.
Total Time : 15 min.
Serves: 4-6

Components

CHEESE
1/2 lb. Mitica Drunken Goat
1 ea. Stepladder Creamery Ragged Point 3.5 oz
1 ea. Capriole O'Banon 6oz
1/2 lb. Shropshire Blue

MEAT
1 ea. Murray’s Calabrese Sliced Salami
1 ea. Prosciutto San Daniele

ACCOMPANIMENTS
1 ea. Murray’s Apple Butter
1 ea. Raincoast Fig & Olive Crisps

GARNISH
Grapes

Prep

Partially chunk the Shropshire Blue, leaving ¾ on the rind.
Triangle cut the Drunken Goat
Unwrap the Capriole O’Banon, leaving it sitting in the leaves.

Start by placing the cheese wedge on its side which is large and flat.

Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

A soft wedge with a washed or bloomy rind just needs to be sliced from the side.

Portion the slice into smaller pieces with an equal rind-to- paste ratio.

Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.

Make perpendicular cuts moving closer to the rind, creating rectangular slices of cheese. As the slices get larger, they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.

Assembly

On a rectangular board, place an empty jar in the center of the board.
In the bottom left corner of the board, place the chunked Shropshire Blue with the rind. One inch to the left and below the jar, place a full round of Ragged Point. In the top right corner, place the unwrapped O’Banon, on top of its leaves. Just to the left of the jar, create a curved line of Drunken Goat triangles, stretching from the top edge of the board to the bottom.
In between the Shropshire Blue and the Drunken Goat, fill the space with folded pieces of Murray’s Calabrese Salami. Next to the O’Banon, against the top edge of the board, create a neat pile of Prosciutto.
Fill the space to the right of the jar with Raincoast Crisps, separating the Drunken Goat from the Ragged Point and Prosciutto.
Fill the jar with Murray’s Apple Butter. Then, fill the empty space on the bottom right corner of the board with fresh grapes.