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1. Storing Cheese

2. Gorgonzola Mascarpone Torta

3. Fresh Sheep's Milk Ricotta with Peaches and Pistachio-Currant Biscotti

4. Three French Cheeses with an Apple, Fennel, and Walnut Salad

Book Description

The popularity of restaurant cheese platters, offered after the main course and before dessert, leads many of us to consider a similar home presentation. But how to go about it? Part guide, part recipe book, Janet Fletcher's The Cheese Course offers a deft introduction to choosing and presenting cheese for mealtime enjoyment. The book doesn't pretend to be comprehensive

... (more)

The Cheese Course

Authors: Janet Fletcher

Date: July 2000

ISBN: 0811825418

Publisher: Chronicle Books

Hardcover

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So many cheeses would be compatible with this palate-refreshing salad, but here's one appealing trio: Reblochon, Valen~ay, and Fourme d'Ambert. Another option would be Cantal, Roquefort or Bleu de Gex, and Sainte-Maure.

Make the salad in fall and winter, when fennel and apples are at their crisp best.

Servings: 6

• 3/4 cup walnuts

• 2 large fennel bulbs

• 1 red apple, quartered and cored

• 3 tablespoons chopped Italian parsley

• 1 1/2 pounds French cheese of 3 varieties

1. In a small bowl, whisk together the olive oil, lemon juice, shallot, and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.

2. Preheat the oven to 350 degrees F. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool, then break into small pieces by hand or chop coarsely.

3. Cut off and discard the fennel stalks, if attached. Remove the outer layer of the bulb if it is bruised or thick and fibrous. Halve the bulb and thinly slice crosswise; you can do this by hand with a sharp knife, but a vegetable slicer, such as a mandoline, makes the task easier. Cut the apple quarters crosswise into thin slices. In a large bowl, combine the fennel, apple, walnuts, and parsley. Add the dressing and toss well. Taste and adjust the seasoning.

4. Pass the salad and cheeses separately.

More From This Book:

1. Storing Cheese

2. Gorgonzola Mascarpone Torta

3. Fresh Sheep's Milk Ricotta with Peaches and Pistachio-Currant Biscotti

4. Three French Cheeses with an Apple, Fennel, and Walnut Salad

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