The continuation of dairy week centered around my favorite food--cheese! The assignment focused on presentation. An array of cheeses, fruit and nuts were at our disposal for our group to do with as we wished. We used our knife skills to give visual interest through different shapes, and added nuts and grapes for texture as well as taste.
My groupmates created the idea of cream-cheese stuffed grapes. They made for a beautifully elegant presentation.
We were also encouraged to forage for fresh herbs on the grounds surrounding the building. The only edible that caught my attention was rosemary. I finely chopped dried apricots and figs and combined it with some minced fresh rosemary to make a coating for a goat cheese log. My goat cheese was one hit of the evening!