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Party Food

How to Build a Winter Cheese Plate

Appetizers, Holiday, How-To, Quick and Easy, The Holidays

I’m not trying to brag but I have been invited to two holiday parties already and we haven’t even entered the month of December. This is going to be a very fun season for me! I’m excited. 

My neighborhood is very into the holiday spirit; each and every single house on the block already has lights up. In order to fit in with the Jones’, we spent the weekend trying to get our lives together, i.e., getting rid of the squirrel-eaten pumpkins.

In preparation for this season, I wanted to put a mini guide together about Building a Winter Cheese Board! 

For this post, I teamed up with Roth Cheese. Their cheeses are so amazing and made in Wisconsin using fresh, local milk from dairy farmers right down the road. The flavors are delicious and rich. While I think they’re wonderful on a cheese board, I also think they’re perfect for grilled cheeses, too; their meltability is on point! They’d also work in a gratin or melted over vegetables.

Here are some pointers on creating a winter cheese board:

Pick Your Cheeses – I went with Grand Cru Havarti, Grand Cru Gouda, and Grand Cru Alpine-Style. I cubed up the Havarti and Gouda for easy consumption. I decided to leave the Alpine-Style in its wedge mainly for aesthetic reasons lol. The Havarti is mild and buttery. The Gouda creamy with a hint of sweetness. The Alpine-Style is nutty. I like for all of the cheeses to complement each other, while all being different to offer some contrast.

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Turkey Zucchini Meatballs

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“Meat-a-balls!”

Meatballs are the coolest. The ones you see pictured aren’t your typical Italian, breadcrumb-filled, pork and beef meatballs, though they are my first love. These are a little different. There’s so much flavor like mint (whoa!), a good amount of cumin, ground up turkey and zucchini up in these things. They’re topped with a sour cream and Greek yogurt sauce that’s perfectly tart and creamy with little hints of sumac. Very special.

This recipe comes from the upcoming book JERUSALEM. (If you were a fan of the book PLENTY, then you’ll love this, too.) It’s a beautifully laid out book, with stunning pictures, lots of history and vivid descriptions about Jerusalem, the city and its cuisine. I’m pretty excited about it.

In the book these were actually called Turkey and Zucchini Burgers–and if you like, you can shape these into patties–but I figured since the party attending season is coming up, I’d miniature size them and make them appetizer friendly. But you have options!

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