{"id":35557,"date":"2018-10-23T07:45:17","date_gmt":"2018-10-23T11:45:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35557"},"modified":"2022-10-04T16:26:43","modified_gmt":"2022-10-04T20:26:43","slug":"make-a-spooky-halloween-cheeseplate","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/make-a-spooky-halloween-cheeseplate\/","title":{"rendered":"Make a Spooky Halloween Cheeseplate"},"content":{"rendered":"

\u201c<\/span>Halloween starts in Salem on October 1, and runs to October 31,\u201d says Kiri Endicott, lead monger at The Cheese Shop of Salem<\/a> in Salem, Massachusetts.<\/p>\n

For Endicott, whose father opened the store in 2015, being the last step between cheesemakers and customers is a serious role. She strives to maintain a welcoming, fun, and comfortable environment\u2014comfortable enough that it\u2019s not out of the question to see costumed patrons all month long, she says. So, who better to ask to assemble a platter fit for Halloween?<\/p>\n

In \u201cWitch City,\u201d Halloween and autumn coalesce for prime cheese pairings. \u201cCrisp fall air seems to put people in the cheese mood, more so than the hot, humid summer,\u201d says Endicott. Plus, she adds, \u201caround Halloween, people seem to be more adventurous and willing to try the weird and wonderful.\u201d<\/p>\n

Below, find a spread that\u2019s creamy, spicy, sweet, and even a little creepy\u2014so come party time, all you\u2019ll have to pick out is your costume.<\/p>\n

1. Colston Bassett Dairy’s Shropshire Blue<\/a><\/h2>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Origin<\/strong>: Nottinghamshire, United Kingdom<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Milk:<\/strong> Pasteurized cow\u2019s milk<\/p>\n

+\u00a0English Fine Cheese Co. Charcoal Squares <\/em>+ Cloister Honey with Ghost pepper.<\/em><\/h3>\n
\n

Charcoal crackers<\/a> do more than fit the color scheme when matched with this creamy, orange-colored blue. The buttery, black morsels add crunch to the bite, while <\/span>whipped honey with ghost pepper<\/a> lends a warming counterpoint.<\/span><\/p>\n<\/div>\n

2. Kaeserei Rislen’s Red Witch<\/a><\/h2>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Origin:<\/strong> Rossruti, Switzerland<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Milk:<\/strong> Raw cow\u2019s milk<\/p>\n

\n
+<\/strong><\/div>\n
\n

A Small Good Meats \u2019Nduja<\/span><\/em><\/h3>\n<\/div>\n<\/div>\n

\u201cDuring October, we sell a lot of Red Witch on its name alone,\u201d says Endicott\u2014but it\u2019s the notes of spring onions and its smooth texture that make it a hit. Italian-inspired \u2019nduja<\/a> from Maine\u2014a spicy, spreadable pork sausage\u2014is pleasingly mellowed by those allium flavors.<\/p>\n

3. Wolf Meadow’s<\/a> Stracciatella<\/h2>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Origin:<\/strong> Amesbury, MA<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Milk:<\/strong> Pasteurized cow\u2019s milk<\/p>\n

\n
+<\/strong><\/div>\n
\n

Aged balsamic vinegar<\/span><\/em><\/h3>\n<\/div>\n<\/div>\n

Fresh pasta filata cheeses<\/a> \u201caren\u2019t just for tomatoes and basil,\u201d notes Endicott. Wolf Meadow\u2019s sumptuous stracciatella adds bright, creamy contrast to this spread, and a drizzle of dark balsamic vinegar cuts through the flavor with an enticing tartness. (Feeling spooky? Pay homage to horror films by splattering the balsamic across stracciatella\u2014or go more ghoulish by mixing the two.)<\/p>\n

4. Fortmatges Montbr\u00fa’s Sarr\u00f3 de Cabra<\/a><\/h2>\n
\n
<\/div>\n
\n

\u00a0 \u00a0 \u00a0 \u00a0 Origin:<\/strong> Catalonia, Spain<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 Milk:<\/strong> Pasteurized goat\u2019s milk<\/p>\n<\/div>\n

+\u00a0Noci Verdi Candite<\/em><\/h3>\n

This pairing is like candy: tangy-sweet goat\u2019s milk cheese and chewy green walnuts preserved in syrup. Endicott recommends dripping the luscious liquid from the Noci Verdi Candite over the cheese\u2019s bright white paste for a gooey, oozy look.<\/p>\n<\/div>\n

\u00a05. Fromagerie Guillotaeu’s Brebirousse d’Argental<\/a><\/h2>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Origin:<\/strong> Lyon, France<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Milk: <\/strong>Pasteurized sheep’s milk<\/p>\n

+Mountain Fruit Co. Peaches a la \u2019Cot<\/em><\/span><\/em><\/h3>\n

Rich and buttery, this French double cream \u201cgoes with pretty much everything,\u201d says Endicott. But before the seasons truly turn, reach for this mixture of preserved stone fruit. The flavor screams summer, but its bright orange appearance finds a home during Halloween season.<\/p>\n

Photographed by Nina Gallant<\/em><\/p>\n

Styled by Chantel Lambeth<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This Halloween, serve up a cheese board that\u2019s on-theme<\/p>\n","protected":false},"author":95,"featured_media":35558,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[6062,6059,943,4357,6042,3519,6060,6061,1751,2594],"coauthors":[1504],"class_list":["post-35557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-balsamic-vinegar","tag-charcoal-squares","tag-cheese-plate","tag-halloween","tag-halloween-cheese-plate","tag-honey","tag-honey-with-ghost-pepper","tag-nduja","tag-pasta-filata","tag-stracciatella"],"acf":[],"yoast_head":"\nHow to Build a Halloween Cheeseplate<\/title>\n<meta name=\"description\" content=\"This Halloween, serve up a cheese board that\u2019s 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