A July 4 Cheese Plate with Friends

You might think it would be impossible to put together a red, white, and blue cheese board without getting corny. Think again. There are some very fine cheeses that come in multicolored wax. And if you think of "red" in loose terms -- a pimento-studded Basque-aroo, say -- you can pull off a spicy snack plate that fits the star-spangled theme.

For a party in Media, PA, hosted by a pair of world travelers now home-bound with tikes, I plundered the cheese worlds of France, Spain, and Australia for a luxe cheese plate that, lo, even the kids gobbled.

Get ready. Here's the sequence. Truly, this is one of the best little combos ever. Once July 4 is over, I will happily serve it again.

Red

Ossau Iraty with Pimento: This classic sheep's milk cheese is smooth and nutty. With a touch of dried pimento (Piment d'Espelette), which is native to the region, this gorgeous hunk turns into a beautiful Dorito. Sounds slanderous, I know, but I am using the term "Dorito" as a term of endearment. I owe the description to cheesemonger Ezekial Ferguson of Di Bruno Bros. 

As you can see from the photo, the red is subtle. If you only buy one nice cheese this summer, make it this one. It's absolutely delicious -- so creamy, so complex with its nutty-sweet tones, and just faintly kicky.

White

Pave D'Affinois: I couldn't resist a cheese cube, something contained and easy to tote. Kara of Almanac Market introduced me to this little Brie-like number. It's soft and simple, a good foil for cherries. Interestingly, the children of our party took to it immediately and begged for slice upon slice.  

Blue

Roaring Forties Blue: This Australian blue is creamy and fruity, a favorite at every party. I'm always drawn to its blue wax casing. It's made by King Island Dairy, just south of Melbourne.

And now...to the party. To the cheese-eating children.

There he is, the Blue Cheese Brit. Notice the gleam in his eye.

Cheese's Fireworks: Baubles and Accompaniments

It's becoming the summer of high-waisted jeans, so why shouldn't I pull a few surprises out of my back pocket, like this breath freshening spray which is -- guess what?! -- bitters. I am almost embarrassed to tell you how much I adore this little purse condiment from Urban Moonshine in Burlington, VT. Spray the inside of a glass and make yourself a quickie Manhattan, or gack back a spritz after you lunch on a big, spicy cheese. 

If you want a cheese that tastes like fireworks, run your Keds to the closest fromagerie and buy some Delice de Pommard. It's the ultimate summer cheese ball -- mustard-crusted, creamy, and uber spreadable. Everyone who drags a crisp bread through this French triple-creme goat cheese goes absolutely bananas. It's not high-brow, it's not low-brow; it's just really good cream cheese rolled in gourmet mustard. 

Alors! If you want to get uppity, don't go into this weekend without a decent cheese board. I can't tell you how many times I've arrived at a party with a requested trove of smelly beauties only to discover that the host plans to use a stained, old, flimsy plastic cheese board. This is my Mustang, a hunk of reclaimed oak from the Philadelphia-based company Peg & Awl. If you're buying a wedding present this summer, think of me, and make it a cheese board.

So you've got your bitters, your bling cheese, and your board. What else do you need? Bread. Good bread. Go get that baguette today, wrap it well in plastic, then when you want to  reheat it, just spritz it with water and toss it in the ovy at 300. In 15 minutes, it'll taste brand new.

There, pack your hamper, pick up some roadside berries, and you've got Fourth of July. 

                                                                             ~

P.S. If you need a couple bottles of wine, let me recommend my latest fave, Pieropan. Many thanks to PhilaFoodie for dropping a couple bottles down my chimney earlier this year. With its mineral leanings and citrusy undercoat, Soave Pieropan pairs beautifully with a wide variety of cheeses, especially fresh or slightly aged goat cheeses.