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Cheese Platter with Fruits and Nuts

Made by: Joyce Fikri, St. Louis Dairy Council

Ingredients:
1/2 pound Brie
1/2 pound Gouda
1 pound Cheddar
1 pound crackers and thin gingersnaps
1 pound grapes
3/4 pound almonds or walnuts
1/2 pound dried figs

Directions:
Arrange cheese on platter with fruit and crackers.

Cheese platter tips:

  • Choose 3 to 6 different varieties of cheese. Include an assortment of different flavors, textures and colors.
  • Allow for 2 oz. of cheese per guest if you`ll be serving dinner. If cheese is the main event, allow 4 oz. per guest. 
  • Offer complementary accompaniments such as breads, fruits and nuts.
  • Serve the cheese at room temperature, removing it from the refrigerator up to two hours prior to guest arrival.
  • Present each cheese in a large wedge to display its natural beauty on a large plate, wooden board or piece of marble.
  • Make flag markers with toothpicks to label the cheese. 
This recipe aired December 10, 2012. Cheese Platter with Fruits and Nuts

Monday, December 10 2012, 12:53 PM CST

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