photo by Jonathan Melendez
- Ready In:
1 cheese board
- 12 ounces aged gruyere
- 12 ounces Stilton cheese
- 2 red pears, ripe
- Thinly slice the red pears.
- Unwrap both the cheeses.
- Place the pears in the center of your cheese board, bookend with both types of cheese.
- Serve with Champagne when the cheese is room temp for maximum flavor.
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RECIPE SUBMITTED BY
Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.