A cross-border cheese board celebrating the best of the Upper Rhine — nettle-flecked tomme (nettle, garlic, chives, onion, parsley) and nutty Noisette (hazelnut, walnut, fenugreek) gathered in Colmar, paired with Emmental’s own Ämmitaler Feigenbrot, almond-embedded dried figs, the crunch of toasted pumpkin seeds, and fresh-out-of-the-oven sourdough butter crackers. All brought together with a golden pour of Wolfberger Sélection de Grains Nobles Riesling 2015.

A bright, juicy, nutty platter to mark both National Dessert Day and World Cavity-Free Future Day — fittingly indulgent, yet calcium-rich enough to keep my dentist calm. Swiss spoils from the road: Rahmtaler + Ämmitaler Feigenbrot from Emmentaler Schaukäserei, NUSSKÄSE + Brie la Tremblaye BIO from Manor. Rounded off with crisp, earthy, homemade Knekkebrød, because I clearly can’t help myself.

I suppose this is what they call a “Girl Dinner” these days. It was fun trying different cheese but the real star of the plate were the tomatoes from Chantal’s mom’s garden which were bursting with incredible flavor.

With dried apricot and walnut

Paired some of that homemade membrillo with homemade seeded sourdough and some KING ISLAND DAIRY triple cream brie that seems a tad peckish (or pac-man-ish?) for itself.

No question these are a match made in cheese and cracker heaven.

la perfection!

It’s a cracker with sweet potato jelly and a kind of Latin American cream cheese.

Freshly flown from la France 🇫🇷 a day ago. I only tried the soft cheese with truffle and it was excellent.

Truffle cheese, comté, and 2 others I had no idea about but really liked anyway. Had it with truffle honey (yum!), blueberries and cheeseboard chutney.

With SEAL BAY TRIPLE CREAM BRIE, SE Queensland Strawberries, bing cherries and coles WAFER THIN ORIGINAL CRACKERS. The cheese was wonderful. The fruit less so.

Blue Borgond, Lenggenwil, Cambozola and French Goat Soft Cheese garnished with Date, Sesame and Honey Chutney

Danish Blue, Gouda and Zilertal Mountain Cheese served with Dry Fig Chutney and Caramelized Walnut

Tried my hand at recreating Pat Elliott’s Everona Market Crackers. I have no idea how they compare to the real deal, but they were much better than the rosemary sea salt ones I attempted last week. They were light, airy and crispy and their subtle buttery taste complemented the homemade fig compote. The same might well be said of a better preferred cheese (the rum raisin cheese was a tad sweet).