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The Brunch Cheese Plate


Brunch Cheese Plate

Ah, brunch—the perfect excuse to pull out the Champagne flutes (for mimosas, natch) and dust off Grandma’s china (how else will you properly showcase your eggs Benedict?)Cheese has always had a place in traditional brunch fare—think omelettes, quiches, and avocado toast but cheese plates have long been relegated to the afternoon hours. For those looking to try something new, a brunch-themed cheese plate is a natural next step. 

Just ask Jacqueline Weiss of the Chestnut Hill Cheese Shop in Philadelphia, who considers cheese an unsung brunch hero. “Cheese can be enjoyed at any time of day, she says, “but I think it’s very much overlooked [at] brunch.” Below, find Weiss’ picks for a cheese plate to serve as part of a brunch spreadmost with a sweet pairing to match the meal (and there’s one with sausage, too)Don’t forget the bubbly. 

 1. Cheeseland Inc. Honey Bee Goat Gouda

Origin: Holland
Milk: Pasteurized goat’s milk

Mitica Marcona Almonds 

Delicately laced with honey, this goat gouda “will have you smiling from ear to ear,” says Weiss. Pair it with fried Spanish almonds for the perfect balance of sweet and salty. 


2. Green Valley Dairy Pennsylvania Noble Raw Cheddar

Origin: Kirkwood, Pennsylvania
Milk: Raw cow’s milk

+ Daniele Sopressata Friuli 

Green Valley’s cheddar is “full-flavored, yet slightly sweet, and you’ll definitely want to eat it straight off the block,” says Weiss. Thinly sliced sweet sopressata provides a meaty punch. 


3. El Trigal Eight-Month RawMilk Manchego 

Origin: Castilla La Mancha, Spain
Milk: Raw sheep’s milk

+ Dalmatia Fig Cocoa Spread 

Manchego is easy to love thanks to its fudgy texture and nutty flavorthis PDO version is buttery, “but with a bite,” says Weiss. Complement its sheepy decadence with a sizable dollop of cocoa fig jam.    


4. Cypress Grove Humboldt Fog

Origin: Arcata, California
Milk: Pasteurized goat’s milk

Kii Naturals Apricot Orange and Almond Artisan Crisps 

A striking addition to any cheese plate, Humboldt Fog has a thin layer of vegetable ash in the center of its paste and boasts notes of buttercream and herbs. Weiss recommends slathering it on apricotorange almond crackers to draw out the cheese’s citrus finish.  


5.Luigi Guffanti Robiola Due Latti

Origin: Arona, Italy
Milk: Pasteurized cow’s and sheep’s milk

+ Valley Produce Company TruffleInfused Honey 

A combination of cow’s, sheep’s, and goat’s milk makes this robiola flavorful yet subtleA few drops of truffle-infused Australian honey rounds out the creamy mouthfeel and adds a complex layer of flavor. 

Photographed by Nina Gallant

Styled by Chantal Lambeth

Madeline Upson

A longtime lover of cheese and wine nights, Madeline finally got to use her love of cheese as former Editorial Assistant at Culture Magazine.

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