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The Bacon Me Crazy Board

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Pairings

Bourbon
Chardonnay
Cider
Farmhouse Ales & Sours
Merlot
Pinot Noir
Porters and Stouts
Riesling

The Bacon Me Crazy Board

A savory bacon and cheese feast

Inspired by our best-selling Bacon Me Crazy gift collection, this intensely mouthwatering cheese board is pile high with our top bacon selections and a handful of bright and spiced accompaniments. Featuring a trio of crispy, smoked bacon from some of the country’s best producers, this carnivore lover’s platter boasts three bold cheeses--a creamy blue, a crunchy cheddar, and a savory Alpine style cheese, plus a handful of pickled Brussels sprouts and a dollop of rich fig chutney and some simple sea salt crackers.

Prep Time : 25 min
Assembly Time : 10 min.
Total Time : 35 min.
Serves: 6

Components

MEATS
1 ea. Nueske's Wild Cherrywood Smoked Bacon, 12 0z.
1 ea. Benton's Smoked Bacon, 16 0z.
1 ea. Surry Farm Hickory Bacon, 12 0z.
CHEESE
½ lb. Tickler Cheddar
½ lb. Colston Bassett Stilton
½ lb. Jasper Hill Farm Alpha Tolman

ACCOMPANIMENTS
1 ea. Pacific Pickle Works Brussizzle Sprouts, 16 oz.
1 ea. Hillside Caramelized Fig Chutney, 8.48 oz.
1 ea. Onesto Sea Salt Crackers, 4 oz.
1 baguette, sliced

Printer Friendly Board Instructions (PDF)

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep and Assembly Directions

Cook all three bacon selections to desired crispness, about 20 minutes in the oven on high heat or on a stove top.
Fully chunk the Tickler Cheddar and slice the Alpha Tolman into long batonettes.
On a rectangular board, place a jar in the center.
Arrange a pile of cheddar chunks on the left edge of the board, a pile of Alpha Tolman slices on the top of the board, and a whole piece of Colston Bassett Stilton on the bottom edge.
Surround the cheddar pile with Nueske’s and Surry Farm bacon. Create a pile of Benton’s Bacon in the bottom right corner of the board.
Fill the space between the Colston Bassett Stilton and bacon with Onesto Sea Salt Crackers, and fill the space between the bacon and the Alpha Tolman with Brusizzle Sprouts.
Fill the remaining spaces on the board with baguette slices, and fill the jar with fig chutney.

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.

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.