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The Breakfast in Bed Cheese Board

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Country

Austria
Spain
United States

Milk Type

Cow
Goat

Price

$24.00$7.00

Pasteurization

Pasteurized
Raw

Pairings

Bourbon
Chenin Blanc
Cider
Riesling
Rosé
Strong Beers
Wheat Beers

Rennet Type

Animal
Microbial

Meat Type

Pork

The Breakfast in Bed Cheese Board

Biscuits, bacon, and creamy cheese selections

Serve up a sweet and simple brunch platter with this spread that’s packed with all your breakfast essentials. Perfect with a mimosa or a mug of coffee, this selection of three cheeses is accompanied by a hearty helping of smoked bacon, homemade biscuits, chocolate covered almonds, and tons of fresh fruit. For cheese, we’ve created a balance of sweet and savory flavors with Vermont Creamery Bijou, a button that’s bursting with notes of fresh cream, and Alp Blossom, a floral Austrian cheese that’s got an essence of bone broth. Combined with our recipe for buttermilk biscuits made with oniony Cotswold and chives and a side of classic cream cheese, this cheese board is the ultimate way to start your day.

Prep Time : 45 min
Assembly Time : 15 min.
Total Time : 1 hour
Serves: 4

Components

CHEESE
½ lb. Alp Blossom
2 ea. Vermont Creamery Bijou, 4 oz.
1 ea. Ben's Cream Cheese, 10 oz.

ACCOMPANIMENTS
1 ea. Rustic Bakery Meyer Lemon Shortbread, 4 oz.
1 ea. Quicos de Chocolate®, 8 oz.
1 ea. Murray's Heirloom Apple Butter, 9.6 oz.
GTBM Cotswold Cheddar and Chive Biscuits

MEAT
1 ea. Benton's Smoked Bacon, 16 oz.

GARNISH
Strawberries
Blackberries

Printer Friendly Board Instructions (PDF)

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep

Bake the biscuits according to Murray’s Great Taste recipe for Cotswold Cheddar and Chive Biscuits.
Cook the bacon.

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 get smaller individual portions.

Cut baton or batonette (depending on thickness) pieces by cutting perpendicular to the rectangular wedge. You’ll end up with portions that have small pieces of rind on each side.

Cut the batonette pieces in half to get a portion that has a small piece of rind on one side.

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 round board, place two empty jars at the top and bottom of the left side of the board.
At the two o’clock position on the board, place a wedge of Alp Blossom pointing inwards. About an inch or two below and to the left, place two Bijou cheeses. Then, make a pile of cooked bacon in the top center region of the board.
Create a shingled line of shortbread cookies along the edge of the board stretching from the Alp Blossom to the bottom jar.
Make a pile of Quicos de Chocolate® in the center of the board, allowing them to touch the cheeses and bacon.
Between the two jars, create a neat pile of biscuits. Fill the top jar with Ben’s Cream Cheese.
Fill the bottom jar with Murray’s Heirloom Apple Butter, and fill the remaining space on the board with fresh blackberries and strawberries, or a fruit garnish of your choice.