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MICHELLE LE Above: A well-balanced cheese board with (clockwise from top left) a Wisconsin aged white cheddar, cranberry-studded Wensleydale from England, Ewenique sheepmilk cheese, quince jelly, Castelveltrano olives, Dittmer’s Italian salami, paprika sausage, German salami and Big Rock Blue blue cheese. Right: Dates stuffed with mascarpone cheese, topped with walnuts and sprinkled with sea salt.
Q F O O D F E AT U R E
LOCAL EXPERTS DISH ON HOW TO CREATE
THE ULTIMATE CHEESE BOARD
A
rtfully arranged, a cheese plate can consist of fresh and/or dried fruits, olives, nuts, cured meats, crackers and, of course, cheese. But it takes more than just chunking up cheddar into cubes or scattering crackers around a wedge of Gouda to assemble a quality cheese plate. Continued on next page September 25, 2015 Q Mountain View Voice Q MountainViewOnline.com Q
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