PHOTOGRAPHY BY Taylor Mathis
Our Peachy family gathered for a wonderful soirée to kick off the holiday season. We shared our favorite holiday appetizers and sides. Today Kitty Garner, our art and architecture guru, shares with you tips on how to create a fabulous assortment of cheeses! This is a perfect hors d’oeuvre to serve your guests this holiday season. Give it a try this New Year’s!
An assortment of cheeses from a local cheese shop or Dean & DeLuca is always a favorite. If you don’t know where to begin, The Murray’s Cheese Handbook by Rob Kaufelt, owner of Murray’s Cheese Shop in New York, wrangles the bewildering variety of cheeses available today in this entertaining and indispensable guide.
Ask your local cheesemonger for pairing recommendations that go beyond the usual fare. Quince paste, or Crema de Membrillo, is most often coupled with traditional Spanish cheeses such as Manchego and aged Mahon but is a delightful pairing with many cheeses. The taste is sweet but slightly astringent.
Presentation is also key. Rablabs Kiva platters are perfect for displaying hors d’oeuvres, or for serving a bottle of wine with artisanal cheeses. Master craftsmen in Brazil hand polish the rare stones, and contour their natural edges with precious metals.