Cheese (Again)

I know I've already posted about making a cheese board, but I've done it again and gosh darn it I make pretty spreads. The latest featured an 18-month-aged Gouda, Morbier, Cypress Grove Bermuda Triangle, and a mystery goat cheese stumbled upon at Whole Foods. We served the dairy delights with candied pecans, fig preserves, raw honey from a neighbor's backyard, thinly sliced apples and pears, grapes, strawberries, and sesame crisps.

And for your visual pleasure:





NB: If you're interested in pairing wine and cheese, check out The Kitchn's post here.