A CHEESE BOARD FOR EVERY SEASON Spring through Winter "Cheese improves the flavor —of Unknown life.” THE CHEESE BOARD “Good cheese needs good companions.”— James Beard Build the ultimate cheese board for an easy and impressive centerpiece when you’re entertaining guests. Here are three simple steps to create a balanced and perfectly paired board. Also find a few delicious ways to load up a cheese board any 3. COMPLETE WITH ACCOMPANIMENTS} time of the year. Pair cheeses with beverages and accompaniments from the same region. They will share the same terroir, or taste of place.

1. PICK THE BOARD} Add salty: Nuts (walnuts, Add STARCHY: Crostini, Pick a cheese board that will show off the cheeses and display pistachios, almonds or cashews), toasted bread (baguette or all accompaniments – any material (wood, marble or slate) or charcuterie meats like salami, cured ciabatta), crackers (multigrain cutting board, cookie sheet or serving platter will do. sausage or prosciutto, or marinated or water crackers), long olives or cornichons. breadsticks, or parmesan crisps.

2. START WITH CHEESE} Add sweet: Fresh fruit Add COLOR: Give the Choose two to three cheeses of varying (raspberries, grapes, tangerines, cheese board a pop of color – textures and milks (cow, goat and sheep): pears), dried fruit (figs, apricots, add a garnish of fresh sage, cranberries, plums), fruit preserves, rosemary or thyme leaves. •Soft: burrata, mozzarella, brie, chèvre chutney or honey. •SemiSoft: stilton, roquefort, gorgonzola, fontina •SemiHard: manchego, gruyère, provolone, comté, havarti •Hard: cheddar, parmesan, pecorino, asiago Keep olives and pickles in a separate dish so the olive juice does not spread. Suggestions and tips provided by Deb Webster, Hannaford’s Certified TIPS Let cheeses stand at room temperature 30 minutes before serving to release Cheese Professional (accredited by the American Cheese Society). their full aromatic and complex flavors. SPRING Enjoy all the fresh flavors and colors of the season.

Cheese Imported Feta, Asiago and creamy Gorgonzola Salty Olive tapenade, toasted pine nuts and walnuts, salami Sweet Fresh roasted beets and tomato slices Starchy Ciabatta bread and Firehook Crackers Additions Fresh arugula or basil drizzled with extra virgin olive oil or Taste of Inspirations® Balsamic Glaze, breadsticks

"The secret ingredient is always cheese.”— Marc Johns SUMMER The perfect summer appetizer? Hand-rolled mozzarella, tangy goat cheese, ripe berries and fresh basil.

Cheese Fresh mozzarella, crème fraîche topped with local berries, Chèvre Goat Log Salty Prosciutto and Marcona almonds Sweet Cherries and dried apricots, honey or Taste of Inspirations® Bumbleberry Spread Starchy Baguette slices and Taste of Inspirations® Sea Salt Crisps Additions Fresh basil and Taste of Inspirations® Balsamic Glaze "Cheese is milk's leap toward immortality." — Clifton Paul Fadiman FALL This autumn cheese board has the right combination of robust cheeses, dry Italian meats and seasonal accompaniments.

Cheese Imported Danish blue cheese, aged Havarti and aged Gouda Salty Toasted pumpkin seeds and Taste of Inspirations® Sopressata Sweet Fresh sliced apples and pears, honey Starchy Multigrain crackers and pistachio crisps Additions Fresh sage leaves and apple butter

"Age does not matter unless you're a cheese."— Billie Burke WINTER Sweet, salty and savory – celebrate winter with the season’s best.

Cheese Taste of Inspirations® Brie, imported Cheddars and cave-aged Gruyère Salty Cured sausage and spiced or candied nuts Sweet Pomegranate, cranberries, citrus, fig preserves, chutney Starchy Water crackers and crusty artisan bread Additions Fresh rosemary and bay leaves, red wine

"When all else fails, cheese."— Unknown DESSERT The perfect ending to your meal – a mix of fine cheeses and decadent and sweet accoutrements.

Cheese Crème fraîche or mascarpone with berries, blue cheese with dark chocolates, BellaVitano® Espresso wedge, Brie round with crushed nuts and honey Salty Hazelnuts, macadamias or cashews Sweet Fresh raspberries, dark chocolate with sea salt, toffee, chocolate covered espresso beans Starchy Graham crackers, fruit & nut crackers, pretzels Additions Grapes and coffee "I’ve never met a problem cheese couldn’t solve.” — A Wise Man a PERFECT SLICE Wedge? Round? Block? A guide to cutting the perfect bite of cheese.

ROUNDS SOFT PYRAMID & CONE Veined WEDGE Cut it into even wedges, Slice the cheese into wedges Slice it into points from the from the center outward. from the top center. bottom center of the thin edge.

RECTANGULAR BLOCKS SOFT ROUND LOG Cut it into even wedges, Cut it into even wedges, Slice across the log into coins. from the center outward. from the center outward.

SOFT WEDGE HARD & SEMISOFT WEDGE BOWL OR WOODEN BOX Slice into long, thin wedges Cut the wedge cross-wise, Use a spoon to serve. from the point. then cut vertically along the rind.

"But first, cheese."— Unknown