No Whey!

by Mark R. Vogel

But you don't need to visit a four star establishment to partake in such hedonism. A homemade cheese platter is perfect for many types of social gatherings.

I find it especially useful for those impromptu and informal get-togethers. No need to cook. Just put out a variety of cheeses, add some bread, nuts, fruit, and of course some wine, and you're good to go.

When choosing the cheeses for your platter, be mindful of the aforementioned categories. The general approach is to include at least one cheese from each of the textural classes, with the possible exception of fresh cheese which usually isn't included in such a presentation.

If you're assembling a large platter with more than one cheese per category, select a mild and a strong cheese within each subdivision. For example, for the blue category, combine a Stilton, (which is milder), with a strong Danish blue. Now you can run the gamut of textures and flavor intensities.

As for wines, the pairings follow a similar principle as with food: lighter and fruitier wines with milder cheeses and more assertive wines with stronger cheeses. But of course there are always exceptions.

Some classic combos include Brie with chardonnay or champagne, blue cheese with port or sauternes, provolone with Chianti, sharp cheddar with Cabernet, and one of my personal favorites, Romano and Bordeaux, (although most Italians would scoff in favor of a Chianti or Brunello di Montalcino).

If you really wish to be pedantic, a progression from lighter to more robust cheeses and wines is typically served. So now that you know the "book" version you can throw the book out the window. Eat whatever cheese you like with whatever wine you like. Life's too short for stodgy rules.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

SPINACH AND CHEESE SOUFFLE