in Greenport, Owner Kate McDowell separates popular cheeses from unique picks with “Classic” and “Get Fancy” cheese menus. His current favorite is a strong Vermont-based cheese called Willoughby, which is described as having aromas of peat, roasted beef, and onions.Īt Kate’s Cheese Co. Michael Affatato, owner of The Village Cheese Shop, prefers more pungent cheeses like Mont d’Or - an earthy, creamy cow’s milk cheese that has the consistency of fondue. “If we have a more adventurous group, and they’re acknowledged foodies, then we can have a little bit more fun and can put some more esoteric and pungent cheeses on there,” explained Tillman. For a group with mixed tastes, she’ll avoid the stinky blues and go for crowd-pleasers like rosemary Manchego, aged cow’s milk gouda, and Drunken Goat Cheese. “But we do ask our clients… ‘What would you love to see on there? What do you absolutely not want to see on there?’”īased on the comfort level of the group, she puts together a mix of hard and soft cheeses derived from different animals. “Most customers allow us to choose the selection of cheeses, because they trust us to put a nice variety of cheeses on there,” she said. Other times, customers will request cheese for huge, table-sized boards. When selecting cheeses, she first considers the size of the gathering and the guests’ palates. For the smallest sized board, she’ll select four cheeses. Leah Tillman is one of several food artists that craft cheese and charcuterie boards at The Village Cheese Shoppe in Mattituck. Luckily, the North Fork is home to several cheese shops that offer a wide selection of imported and local cheeses. When it comes to deciding what cheeses to serve on a board, you’ll want to give your guests a choice between a variety of textures, flavor profiles, and milks.
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