That Cheese Plate

Cheese is a glorious thing in this house (and the Universe).

Really neat seasonal pairings below:

Blue + Twix

Brie + Candy Corn

Manchego + Reese’s

Aged Gouda + Caramel Popcorn

Triple Crème Brie + KitKats

Goat Brie + Crunch Bars

Sharp Cheddar + Butterfingers

Gruyère + Snickers

Chèvre + Twizzlers

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Halloween Party Food: Green Pesto Gouda Cheese

This cheese is every bit as good as it sounds! A creamy-tasting, gouda-style Dutch cheese jazzed up with pesto. Perfectly balanced and extremely addictive, this glitzy cheese "shows off" for Christmas, St. Patrick's Day, or almost any occasion. Its ingredients include pasteurized cow's milk, vegetarian rennet, and pesto (basil and garlic).

'Any occasion' = Halloween

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Halloween Party Food: Artikaas Gouda With Ginger & Pumpkin Seeds

The flavors of Autumn are bountiful in this one-of-a-kind cheese. This young Gouda is made with real pumpkin seeds, ground ginger and a dash of garlic. The texture is smooth and creamy, with a just right mild and savory flavor.

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Halloween Party Food: The Night Walker Cheddar Cheese

We are pleased to offer Deer Creek’s latest Limited Edition cheese just in time for Halloween entertaining. The Night Walker is an eighteen-month, wood box cured sweet finish cheddar that has taken a long soak in a bath of J. Henry and Sons Small Batch 5-year Aged Wisconsin Bourbon! The cheese’s long butterscotch and toffee notes are complemented by the bourbon’s warming depth, with subtle a vanilla bouquet, and undertones of toasty cinnamon.

Pair with Stouts & Porters, Cognac & Ports. Serve with apples of the season, dried cherries, fig cakes, dark chocolate and/or toasted butter pecans.

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Halloween Party Food: The Red Witch

Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February, when people in Switzerland celebrate the carnival prior to Lent, they dress up (like on Halloween). She thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings, so she contacted acclaimed cheese maker Christian Oberli in Northeastern Switzerland. They met in the restaurant of the main train station of the capital Berne to discuss proceedings.

He created the recipe for Rote Hexe ("Red Witch"), and with the paprika-rubbed peppery red rind, as well as the "scary" label with the witch on her broom - a visually attractive cheese was born. Made from raw whole milk, the paste is creamy, easy melting, and relatively mild. He has increased the aging in his cellars from the original 5 up to 8 months when the Red Witch gets aromatic and nutty. Think of it as an artisanal Gruyere or Appenzeller that's frighteningly delicious!

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You Don't Know What Death Is

Halloween II perfectly captured that particular feeling of a late Halloween night, long after trick-or-treating has ended, when you can sense that Halloween is coming to a close. It's a neat couple of hours, before it's officially November 1st. Teens walking to parties (or back home from parties), porch lights getting turned off, pumpkins burning down on tiny wicks, and that cold dampness making it impossible to get warm. And the silence.

You can feel that something wonderful just walked across your path, and moved off into the trees. And you were the only one who saw it.

Parts of a Halloween Party

Found this cool appetizer recipe on canarygirl.com for what I'm assuming would be the world's coolest Halloween party.

Ingredients:
8 ounces orange cheese (I used aged cheddar last year, but it was pretty crumbly, so I’d recommend a softer cheese)10 pretzel sticks (about)parsley leaves for decoration

Preparation:
Form cheese into “pumpkin” shapes and arrange on a plate.Just before serving, insert pretzel stick pieces into the pumpkins for stems, and garnish with parsley leaves.

More Halloween recipes at: Canarygirl.com