Next-Level New School Cheese Board
6–8
Ingredients
- 8 oz. sliced New School American Cheese
- 8 oz. New School American Cheese, cut into cubes
- 8 oz. shredded New School American Cheese
- ½ cup half-and-half
- Assorted cured meats
- Cornichons or your favorite pickles
- Dried cranberries or dried cherries
- Roasted or candied nuts
- Sliced apples or pears
- Crackers
- Breadsticks or sliced baguette
- Roasted vegetables, for dipping
- Honey or hot honey, for serving
Directions
Arrange the cheese: Place the sliced and cubed New School American Cheese around a large serving board.
Add the pairings: Arrange the cured meats, pickles, dried fruit, nuts, fresh fruit, crackers, and bread around the cheese.
Make the cheese dip: Warm the half-and-half in a small saucepan over medium-low heat. Gradually add the shredded New School American Cheese, stirring until completely melted and smooth.
Make it the centerpiece: Transfer the warm cheese sauce to a small fondue pot or heat-safe bowl and place it in the center of the board.
Add the dippers: Surround the warm cheese with breadsticks, baguette slices, crackers, and roasted vegetables.
Finish it: Add a small bowl of honey or hot honey for drizzling and dipping.
Serve: Put the board out while the cheese sauce is warm and let everyone build their own perfect bite.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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