2007 was the year of Spainish dinners.....and cheese courses.
Tigerwoman, the grana padna photo is beautiful, the whole wheel of parm with pasta is flashy and unusual.
Apples, pears, nuts,
comb honey, raw honey,truffle honey on parm
dried fruit (figs, cranberries, cherries,apricots all come to mind)
fruit conserve, mustardo, jellies......
Assorted crackers, crostini, we make huge sheets of irregular shaped lavosh, raincrackers are $$$$ but gorgeous
40 guests, no mention of budget/customer price.
High end.....farmstead fresh chevre with pesto, toasted pinenuts (the good ones), calamata olives.....crostini
Blue, either maytag or gorgonzola.....fresh figs, fig conserve, & or grapes....toasted pecans, wheat biscuits, lavosh
Parm. Reggiano or Aged Gouda, honey comb, dried fruit
raincrackers/lavosh/pretty nut & fruit crackers
Brie with fruit goo on top....this is for the less adventuresome.....it is what it is. water crackers or some non-discript crostini
Cheddar or something along that line....sharp but not extra sharp.....apples, pears, grapes, almonds, pecans, whatever is in your area.....
The more $$$$ the more fancy shtuff, the more farmstead cheeses, more expensive crackers....in some cases the cracker is more $$$ than the cheese.
This thread was started in 2007....so I'm thinkin' she is not going to respond with what the other aps are.....
Just Jim, thank you for sharing photos.....I'll concentrate on photos soon.....your presentation is "classic"....mine is free form, ummmm not sure if there's a label for cheese presentations?
cooking with all your senses.....