Italian Cheese Platter and Cats

We had (have) a cat emergency so I have not been visiting blogs. Kirsten's (daughter) little guy (cat) Pippin suddenly (very suddenly) took sick. Such is life. He was diagnosed with FIP - always fatal - but not positive so we are looking stuff up on the internet and I am spending my time cradling him. Meanwhile, in an effort to let life continue, I continued with my work for the Examiner. Work (especially with food) seems life-enhancing, Pip is on meds and better and there is another possibility- so we are playing a "wait and see" game. Hard - because we also have a very sick family member. On the other hand, we also had a 58th grand anniversary party for my husband's mother and father! Life is circuitous.

I had the most delightful interview/tasting sessions with Dexa Franks, the Cheese Specialist from Kowalski's. (A local grocer.) She helped me put together an Italian Cheese Platter with all the condiments. More information on the cheese and the interview can be found here.

Dexa is always all smiles at work. It makes spending money a lot easier!

The asiago with rosemary and olive oil is actually local (Satori is in Wisconsin). It's won many awards and is a good choice for a firm and slightly pungent cheese. I love to pair asiagos with Sicilian olives. It's close to a provolone.

The goat cheese of a choice was "Il Caprino" complete with shaved truffles! Good with a condiment or alone - very mellow and creamy.

Boschetto also has truffles. It is very mild - gentle. It's firm but not hard and also pairs very well with the condiments.

Piave is a hard cheese in the style of Parmiggiano - but not as grainy and suitable for eating alone (or with some pickled vegetables!)

This is sort-of-camembert (I know not Italian!) and sort of taleggio (yes! Italian!) and made in Mankato, MN. It has a wonderful nutty flavor (which pairs well with almonds) and is a good addition because every cheese platter should have a double-creamy cheese.

And of course you need a blue-veined cheese and Columbus's gorgonzola fit the bill. It is very creamy and spreadable and would do well with a marmalade or jam.

Rosemary crackers from La Panzanella was one of her choices for the cracker/bread portion. I would also thinly slice some rosemary olive oil bread and some ciabatta.

Panforte would be the sweet in the platter. I would love this with the taleggio.

And from Japan (mama Mia! I am straying from Italy) is a citrusy marmalade - made from the Yuzu fruit. It is really nice with the Boschetta and Piave - has a sparkly taste of little stars bursting in your mouth.

Scalia makes anchovy fillets with red peppers - a nice salty addition to complement the harder cheeses.

And a balsamic vinegar jelly for the softer cheeses and the goat cheese.

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I will be putting this all together Halloween weekend to try out for Thanksgiving. I'll let you know how it goes. Happy Halloween week all!