I am a lover of cheese and cheese boards. According to the calendar, but not the weather it’s supposed to be fall. This weekend project is all about the cheese plate! It’s time to fill your cheese boards with apples, persimmons and late harvest grapes from the farmers market.
For fall one of my favorite dairy free creameries Miyokos Kitchen released a new Mt. Vesuvius Black Ash variety that is just outstanding and I just love Kite Hill’s Truffle, Dill & Chive as an old stand-by.
To add some texture and crunch I added some truffle marcona almonds from Trader Joes and Turmeric Flax Seed crackers from the Organic Pantry Co.
I enjoyed this cheese board with a refreshing shrub mocktail and you can find that recipe here. Now take out that serving board and call some friends over and start the holiday entertaining season early.
For a full breakdown on how to build a cheese board have a look see at one of my first posts.
Paleo Dutch Apple Babies
Onokomiyaki – Japanese Pancake