By Bruce Martin, Cheese Buyer. S Clyde Weaver
Ingredients:
- Brie Cheese
- Blue Cheese
- Tres Leches (means 3 cheeses)
- Lunch meats (i.e., salami with herbs)
- Almonds or nuts
- Dried Fruit
Directions:
- Brie Cheese
Brie is a soft cow’s-milk cheese named the French region of Brie, where it originated. It is pale in color with a slight grayish tinge under a rind of white mold. There are three main types of rinds: bloomy, washed, and natural and all can be eaten. - Blue Cheese
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium. When aged the cheese is spotted or veined throughout with the blue or blue-grey mold cultures. Ranging from mild to sharp, blue cheese is made using cow, goat and sheep milk, producing a wide variety of taste and texture combinations. - Tres Leches (means 3 cheeses)
This unique cheese is made from a blend of cow, goat and sheep’s milk. Tres Leches is very flavorful, creamy and nutty, with a smooth, firm texture. - Add:
- Lunch meats such as; a salami with herbs
- Almonds or nuts
- Dried Fruit
Be Fit. Be Healthy. Be Happy.