Day Twelve - An opening and a few thoughts on cocktail parties

This evening is our rescheduled opening here at the gallery. Unfortunately our first go-around at the opening got snowed out so now a week and a half into the show, we're inviting customers, friends, and the general public down to our space to have a look at the art and to have some Asti and an overall good time, or lets hope!

I got to thinking with opening preparations around me, about cocktail parties and about cheese plates at these sorts of events...granted you typically don't see cheese plates at art openings partially because galleries tend not to want to serve you food while you look at the art in the event that you might get some on the art and well a gaggle of other reasons, one main one being it just isn't the norm...wine and water is! However, to be quite honest, at least here, on top of not having the catering space, having a cheese spread is simply not in our budget. But if it were or if you were planning a cocktail party where you wanted to have a cheese spread, read to the end of the post and you will discover my budget but celebratory recommendations!

First off though, I always wonder why people get cheeses that are crumbly or messy for cheese party selections, think about it logistically, you have a glass of wine in one hand, you have to put down your wine to spread the cheese onto a cracker or a piece of bread and then you have to be very cautious about dropping crumbles of cheese on yourself as you eat and try to socialize..So if it were me, I'd avoid any messy cheeses that cause the eater to be worried about spillage!

Also, I find important for cheese plates is to stray away from blocks of so obviously chemically enhanced orange cheddars or things of the sort...not that there is anything really wrong with them besides the fact that the cheeses are terribly waxy and don't tend to be the nicest partner to wine, especially if you don't have nice wine which sometimes at cocktail parties you don't -- you have affordable wine that is easily drinkable.

So here we go with the recommendations for a cheese plate for a gallery opening OR a cocktail party:
1. I'd get some basic, not overly complicated cheeses, but definite variations and more dressed up versions of classics. I'd defintiely go with a large percentage of hard cheeses and then maybe one or two softer cheeses...
Here's what I'd get that fits into this category:
a. Young Goat Gouda - A Pasteurized goat's milk cheese from Holland, it is a variation of your typical gouda and a great one to boot, sweet, subtle, and a crowd pleaser!
b. Cabra Romero - a Spanish young firm goat's cheese that is rubbed in rosemary and is a unique addition to any cheese plate.
c. Fontina val D'Aosta - A semi soft young cow's milk cheese that is a prime ingredient in Italy's version of fondue, fondutta, but is great on its own, a nutty flavor will permeate your mouth making you want more.
d. Chevre Noir - A Canadian goat cheedar cheese with a wax rind that has a very unique flavor, winey, carmely, and more. A definite hit at any event!
e. Black River Blue - A classic simple blue cheese that is a hit any event, easy on the wallet and go with port ideally, but also with most wines since it is such a gentle flavor. (You need to incorporate at least one blue cheese onto your plate and this is one option!)
f. Pecorino Tartufelo -If you're feeling like a big spender, this sheep's milk cheese that has nice amounts of black truffles in it, is always a party hit!
g. Saint Maure - You need some sort of softer goat's cheese on your plate and Saint Maure is a good option because being aged it is not crumbly but is very unique and is a great option. This ashen aged goat is from the Loire Valley and is a testament to the aged goat cheeses of France. You could use a Selles-sur-Cher as well, also ash aged goat from the Loire Valley but this one is hockey puck sized and for a party, I'd go with its bigger cousin!
h. Uplands Pleasant Ridge Reserve Cheese - This cheese has won best in show from the American Cheesemaking society in 2001 and 2005 and certainly deserves it. It has the most delicate flavors but in an easily approachable package. It is a raw cow's milk cheese from Wisconsin based on the classic French cheese, Beaufort.

2. Then I'd go with, depending on how many people are coming to your event, a whole celebratory cheese that displayed always makes a nice touch.
 a. A full wheel or even a half wheel of aged Parmesan Reggiano
b. A wheel of Brilliant Savarin (a French bloomy rind cheese named for the French gastronome who was one of the first big proponents of cheese - Brilliant Savarin! It is a sumptuous treat!) 
c. A large wheel of Queso de Serena (a seasonal Spanish raw sheep cheese coagulated with cardooon thistle that is gooey to the extreme but is delish! I'd recommend you cut off the top and allow guests to dip bread in when its at its ripest!)
d. A small Humboldt Fog wheel called a Cypress Grove Fog Light - one of the US best cheeses and a grea example of the artisanal cheese movement in this country. A pasteurized bloomy rind cheese with an ashen vein in the center.

Well guys, there are tons more you could use in the place of the cheeses I selected but I think these are a good jumping off point for a winter event!

I'd get maybe between three and four of the first selections and then depending on what you choose for the wheel cheeses, either two small ones or one big one! Again, all of this depends on how many people you are expecting.

I am sure you are asking what else you need for the proper cheese plate - I'd get some nice dried apricots and raisins, walnuts, almonds. Get some ciabatta thinly sliced and some raisin walnut bread as well. Then I definitely would get some crackers too! Grab some nice flatbread crackers and some American vintage wine biscuits (I recommend the Red Wine and black pepper ones), some simple Carr's Water Crackers, and some Stonewall Kitchen crackers (all of which are amazing -- they have some kickass flavor profiles like Aged Cheddar Beer ones and Blue Cheese Sesame Seeds...)

I think that creates a nice cheese offering for any cocktail party or art opening. More later friends, as my opening is vast approaching and I am not ready.
Enjoy!