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Article: Make room on cheese board for both varieties.
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 11, 2006
CopyrightCOPYRIGHT 2006 The Milwaukee Journal Sentinel. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Karen Herzog
Oct. 11--Goat cheese has earned its rightful place on cheese boards and menus of the finest restaurants.
It's a natural complement to cow's milk cheeses on a cheese tray or board, according to Steve Ehlers, who co-owns Larry's Market in Brown Deer and has served as a judge at national cheese competitions.
When Larry's Market's staff puts together cheese trays, they commonly place a goat cheese with a soft-ripened Brie or triple cream; a blue, semi-soft cheese such as Morbier; and a harder cheese such as Gruyere or cheddar. Hosts could do the same thing at home.
"If you wanted, you could do a whole tray of different ...