Ingredients
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Vermont Creamery Crème Fraîche
1 container
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Vermont Creamery Classic Goat Cheese
1 log
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 stick
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Vermont Creamery Coupole
1
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Vermont Creamery Bonne Bouche
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Vermont Creamery Bijou
1
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Vermont Creamery Cremont
1
PICKLED FENNEL
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1 fennel bulb, sliced paper thin
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1 sprig fresh tarragon
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½ cup champagne vinegar
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1 teaspoon fine sea salt
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1 teaspoon whole black peppercorns
HERBED GOAT CHEESE
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2 tablespoons minced fresh parsley
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2 tablespoons minced fresh chives
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1 lemon zest
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Seeded crackers
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12 ounces ripe strawberries, halved if large
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2 bunches red radishes with their tops
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2 tablespoons flaky sea salt , such as Maldon
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1 bunch Pea shoots
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1 baguette, thinly sliced on the bias
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1 Creminelli Sopressata Salami, thinly sliced
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Fresh mint sprigs
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Whole fresh chives
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1 bunch red grapes
Directions
- Have ready a large cutting board or marble slab. Let all cheeses and butter sit at room temperature for 30-60 minutes to soften
- Pack fennel and tarragon into a glass jar. In a small saucepan bring vinegar, ½ cup water, salt, and peppercorns to a boil. Immediately pour over fennel and allow to sit while the cheeses come to room temperature
- In a small, shallow dish, combine parsley, chives, and lemon zest. Roll goat cheese log in herb mixture to coat, then place in a serving dish. Place on the board next to the seeded crackers
- Transfer the crème fraîche to a serving dish and place on the board next to a heap of strawberries
- Place butter on a small plate and serve next to radishes and flaky sea salt
- Place Coupole and Bonne Bouche on board, each with their own cheese knife
- Arrange cheese board accompaniments on board around cheeses, providing a small fork for the pickled fennel. Each cheese should have its own knife.
