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Autumn cheese platter

The leaves are changing color, the evenings are getting longer, and the holidays are slowly approaching. That means it’s time again for an autumn style cheese board. The platter starts with a beautiful walnut wooden bread board by Dutchdeluxes, like the XL Square. Add variety to your board with real autumn flavours like nuts, figs, dried fruit, grapes, pear, cheeses and sweet jams or chutneys. Or surprise your guests with a delicious camembert cheese fondue with fresh rosemary. Serve the cheese board with a red wine or dark beer.

 

Here are some tips for an autumn style cheese board:

  • Cheese: the star of the board. Get inspired by what your local cheese shop has to offer. Select cheeses based on their origin, like a French, Spanish or Dutch cheese board, or go for a mix. A cheese board is normally built up from a soft, mild cheese to a stronger, aged cheese. You can for instance start with a young goat cheese brie and end with a blue cheese. Vary between cow, goat, and sheep cheeses.
  • Fruit: both dried and fresh fruit are a perfect accompaniment to your cheese board. Choose for instance sliced apple or pear, blackberries, prunes, figs, or grapes. Or dried apricots, dates, raisins, or cranberries.
  • Crunchy: nuts and crackers cannot be missed on this seasonal board. You can serve for example walnuts, hazelnuts or smoked almonds and vary with crackers such as Italian scrocchi or ciappe with olives.
  • Sweet: a perfect counterpart to the salty cheese flavours. Choose a few spreads like jam, fruit chutney or a quince jelly and a sweet fig and nut bread.

 

One last tip: serve your cheese at room temperature. Make sure to take the cheese out of the fridge about 30 minutes before serving.


Camembert fondue with rosemary

Snack/cheese board, 2-3 persons
Equipment: baking tray or oven dish, Dutchdeluxes wooden board

Ingredients:

  • 1 camembert cheese in a wooden container
  • Few sprigs of rosemary
  • Olive oil
  • Fresh baguette
  • Salt and pepper

Preparation:

  • Pre-heat the oven to 180 degrees Celsius.
  • Remove the lid and plastic from the camembert and place it back in the wooden container.  Place the cheese on a baking tray lined with baking paper or in an oven dish.
  • Gently cut a diamond pattern into the top of the cheese with a sharp knife,.
  • Put a few sprigs of rosemary in the openings of the cheese and drizzle with a few drops of olive oil. Optionally season with salt and pepper.
  • Bake the camembert in the oven for about 15 minutes until the cheese inside has melted and the top is lightly browned.
  • Serve with freshly sliced baguette, or toast slices of bread with a few drops of olive oil in a preheated oven until crunchy.

 

Variations:

  • Drizzle the camembert with honey before baking.
  • Replace rosemary with thyme.
  • Sprinkle the cheese with some red chili flakes.

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