First there was Big Block of Cheese Day, then National Cheese Lovers’ Day, but we’re still riding the cheese love train right on into Valentine’s Day.
Whether you’re spending Valentine’s Day with someone you love or alone eating a big hunk of gouda (y’all saw New Girl this past week, right?!), you’re going to want to prepare this Smokin’ Hot Valentine’s Day Cheeseboard. We say it’s a cheeseboard for two, but you know we won’t judge if you make it for yourself…
Most cheeseboard advice says to incorporate different styles of cheeses, but for this holiday in particular, it’s perfectly acceptable to focus only on decadent bloomy-rinds. (Not just brie — here’s a refresher on the bloomy-rind style of cheeses.) I brought in variety by choosing one of each milk type: goat, sheep and cow.
First, let’s meet the three sultry cheeses who caught my eye this month:
Add our smokin’ hot pairings:
Have crackers and some bubbly ready — I like to keep it rosy with a sparkling rosé, and a little sweetness here will balance the heat of the cheese pairings. This beauty from Virginia’s Blue Bee Cider would also be a sophisticated pairing.
If you’ve never paired a luscious bloomy-rind cheese with something spicy, you’re in for a treat! I especially loved the bite of Bonne Bouche atop a peppadew with dusting of Maya chocolate crumbs. The hot honey warmed up the sheeps-milk That’ll Do Ewe, and for the ridiculously fluffy, rich and buttery St. Stephen, just heap on the spicy chocolate.
Shopping notes: This goat/sheep/cow trio does hail from the Northeast; if you can’t find them, some other Valentine-worthy bloomies worth trying include Moses Sleeper, Green Hill, Blue Earth, Sofia, Cirrus or Valentine. I purchased That’ll Do Ewe and the Mike’s honey at Righteous Cheese, while St. Stephen can be found at Cheesetique.