Your Cheeseboard Is Doing Too Much
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Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures.
In this episode of Curd is the Word, Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty.
Meet the three overachievers: Brabander, a goat’s milk Gouda with caramelized, nutty depth; Cambozola, the creamy love child of Brie and blue cheese; and Idiazabal, a smoky Spanish sheep’s milk cheese…
The skinny
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