Ritz Cracker–Bacon Brickle from ‘The Art of the Cheese Plate’ With Cheese Expert Tia Keenan

‘The Art of the Cheese Plate’ With Cheese Expert Tia Keenan

Ritz Cracker–Bacon Brickle

Noah Fecks

Ritz Cracker–Bacon Brickle

File under “Things You Should Only Eat Once a Year.” Ritz Cracker Bacon Brickle is an over-the-top sweet, salty, and crunchy confection perfect for Jasper Hill Farm Winnimere Cheese and Boxing Day parties.

Click here for the recipe.

Sunflower Seed Brittle

Noah Fecks

Sunflower Seed Brittle

Sunflower seed brittle does that sweet, salty, crunchy mash-up so well, and it reinforces the nutty/grassy/floral flavor redolent in Alpine cheese like Rolf Beeler Guyére. Sunflower seeds harness the allusion to the sun, which fuels the grass, which makes the milk, which forms the cheese.

Find the recipe here.

Meyer Lemon Marmalade

Noah Fecks

Meyer Lemon Marmalade

The concentrated lemon of the marmalade highlights the citrus notes typical of fresh goat cheeses, while bay leaf adds a subtle herbal note that complements similar undertones in the cheese.

For this recipe, click here.

Matcha Marshmallows

Noah Fecks

Matcha Marshmallows

Pair these matcha marshmallow with Valençay, a pasteurized goat's milk cheese from the Loire Valley in France. Matcha’s mild tannins contribute a mellow, vegetal acidity alongside Valençay’s bright, citrus tones. Tea-grade matcha powder can be quite expensive—go with culinary grade here.

These are also great for s’mores, hot chocolate, or puffed rice treats!

Click here for the recipe. 

Basil & Preserved Lemon Pesto

Noah Fecks

Basil & Preserved Lemon Pesto

Easy to make, endlessly adaptable, and full of cheese-friendly, concentrated fresh herb flavors, pesto is an indispensable sauce in pairing. Preserved lemon adds a floral quality to this version, in which the bright citrus and herbal flavors tame the sheepy heat of Ricotta Peperoncino. 

Click here for the recipe.

Lotus Root & Carrot Chips

Noah Fecks

Lotus Root & Carrot Chips

Pair these vegetable chips with a salty cheese like Époisses Berthaut.

Find the recipe here. 

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‘The Art of the Cheese Plate’ With Cheese Expert Tia Keenan

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