How to make a French Style Cheese Wreath at Christmas

Written by on December 5, 2016 in French Cuisine, Gastronomy, Starters

cheese-wreath

Here’s how to give your table real Christmas wow factor with a French cheese wreath…

French cheese wreath – fromage and flair

This is not a recipe as such, it is more of an assembly job, but it is fun, festive and a little frivolous. It’s easy to do and looks fabulous in the centre of a buffet table. All you need is a large platter, I used an antique cake platter. Grab a few fresh bay leaves, a baguette, some dried cranberries (called Craisins in the USA and Canada), a few freshly cracked walnuts and your favourite cheese. I used a round of Boursin cheese in the picure above.

Pop a nice little butter knife next to the cheese, so people can then help themselves to the cheese wreath. It’s simple, quick and fun, and the bay leaves impart a subtle taste to the baguette slices and also act as a room scenter. Genius!

Of course this idea will also work well with other cheeses. I recomment a mild cheese for a pre-dinner cheese platter. Leave the cheeses with attitude to be enjoyed with a glass of claret towards the end of the meal.

You can also use cheese spread, cheese cubes (made with hard cheese) and a whole young Camembert, though, not too aged and runny. Leave the oozy Camembert to have a bit of fun with the other big flavoured cheeses later.

This is guaranteed to make everyone be wowed by your artistry at the table!

Karen Booth-Burns is a freelance food and travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. She has an award winning blog and runs a seasonal cookery school in SW France.  www.lavenderandlovage.com

Related Articles

Meeting the makers of Legendary Reblochon cheese in Haute Savoie

“This is a little corner of Paradise” says the old lady throwing her arms wide and indicating at the window of her farmhouse in the mountains of Haute Savoie, not far from Annecy. We are sitting in her kitchen on a July afternoon and it is unseasonably cloudy – a rarity for this month she […]

Continue Reading

The history of Reblochon cheese and how to eat it

Rebochon is one of the tastiest cheeses of France. It’s made in the mountains of the Haute Savoie from cows milk. The name Reblochon derives from the word ‘reblocher’ which literally translated means: ‘to pinch a cow’s udder again’. The origins of Reblochon cheese So just where did how did this scrumptious cheese get its […]

Continue Reading

Homemade Orange Liqueur recipe from France

Homemade orange liqueur – its deliciously sunny, makes for a great gift and makes for a scrumptious treat. Ingredients 600ml dark rum (a little less than 3 cups) 1 bottle dry white wine 300g (10 ozs) golden caster sugar 8 oranges, unwaxed How to make homemade orange liqueur Peel large strips of zest from the […]

Continue Reading

How to make chocolate macarons by Pierre Hermé

Perfect for parties, these gorgeous little more-ish macarons from the master in Paris are from his new book “Chocolate” and classified as “easy” (available from Amazon). Nicknamed the ‘Picasso of Pastry’ by Jeffrey Steingarten in Vogue, Pierre Hermé is to the macaron what Louis Vuitton is to the handbag. Named the World’s Best Pastry Chef […]

Continue Reading

Fete de la Gastronomie Montreuil-sur-Mer September 2017

From 22-24 September 2017, France celebrates the annual ‘Fete National de la Gastronomie’. It’s a nationwide annual festival of French cuisine, now in its seventh year. The idea was born when the gastronomy of France became UNESCO listed under the banner of Intangible Cultural Heritage of Humanity. Fete de la Gastronomie France All over France, […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top