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The Taste of Paradise Cheese Board

Back

Country

France
Spain
The Netherlands
United States

Milk Type

Cow
Goat
Pig

Price

$29.00$10.00

Pasteurization

Pasteurized
Raw

Pairings

Bourbon
Cabernet Sauvignon
Chardonnay
Lagers and Kolsch
Merlot
Pale Ales & IPAs
Pinot Noir
Strong Beers

Rennet Type

Animal
Vegetarian

Meat Type

Pork

The Taste of Paradise Cheese Board

Taste of Paradise Cheese Board

A bright, seasonal burst of pure tropical flavor

Whether you’re having a tiki party in the backyard, a tropical cocktail happy hour, a bachelorette party, or a summer barbecue, this board’s got our best and brightest cheeses, plus a whole handful of mouthwatering fresh fruits. For cheese, we’ve selected four snackable favorites: creamy cheddar curds, crunchy pineapple-flavored Pleasant Ridge Reserve, butterscotch-y Aged Goat Gouda, and bright orange Mimolette. To top it off, we’ve added some classic charcuterie, spicy Marcona almonds, seeded crackers, and of course, a selection of the season’s best produce, from dragonfruit to mango and everything in between.

Prep Time : 15 min
Assembly Time : 20 min.
Total Time : 35 min.
Serves: 4-6

Components

CHEESE
1 lb. Pleasant Ridge Reserve
1 lb. Aged Goat Gouda
1 lb. Mimolette
1 ea. Ellsworth Creamery Cheddar Cheese Curds, 16 oz.
ACCOMPANIMENTS
1 ea. Murray’s Spicy Marcona Almonds, 4.2 oz.
1 ea. Rip Rap Seeded Crackers, 6 oz.

MEATS
1 ea. Dehesa Cordobesa Paleta Iberico de Bellota
Garnish
Pineapple
Kiwi
Mango
Dragonfruit
Dried Coconut or Guava
Cherries

Printer Friendly Board Instructions (PDF)

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep

Triangle slice slice the Aged Goat Gouda. Slice the Pleasant Ridge Reserve into long batonettes. Partially chunk the Mimolette, leaving a small bit on the rind.
Slice the kiwis, dragonfruit, pineapple, coconut, and mango.

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.

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.

Assembly

On a round board, arrange the cheeses along the edge of the board, stretching towards the middle. Make shingled lines of the Aged Goat Gouda at the 12 o’clock and 7 o’clock positions. Make neat piles stretching towards center of the Pleasant Ridge Reserve at the 10 o’clock and 6 o’clock positions. Make a small pile of curds in the center of the board and on the edge of the board at the 2-3 o’clock position. Place the Mimolette chunks and rind at the 4 o’clock position, about an inch from the edge of the board.
Arrange the charcuterie on either side of the center curds, on the top and bottom.
Create shingled piles of the seeded crackers at the top of the board between the Aged Goat Gouda and the curds, as well as on the bottom to the right of the Pleasant Ridge Reserve.
Make a pile of Spicy Marcona Almonds just left of the center curds.
Fill the rest of the board with the sliced tropical fruits and fresh cherries as desired.