How to Make the Ultimate Valentine's Day Cheese Board
Editor’s note: We’re very pleased to welcome Jennifer Greco to the Cheese Professor. Jennifer is a life-long Francophile, a French food and wine enthusiast with an unabashed passion for cheese. If you haven’t planned anything for Valentine’s Day, her cheese board is the perfect solution.
As a break from the traditional box of chocolates and bouquet of roses on Valentine’s Day, why not splurge on some cheese instead? It doesn’t matter if you’re spending the evening with a loved one, or in the pleasure of your own company, creating a simple cheese board is a delightfully easy way to celebrate this holiday.
Romantic Cheese: The Contenders
Defining cheeses by their “romance factor” (for lack of a better term) was an interesting challenge, and with over 1400 French cheeses to choose from, there were many things to consider.
Should I suggest a buttery, caramelly Comté?
An earthy, mushroomy Brie de Melun?
A sharp and sexy Roquefort?
A heart-shaped Coeur de Neufchâtel? (an obvious choice)
In making this decision, texture was one of the most important criteria, as was, of course, flavor. Aroma factored in as well - I’m convinced that any strong, stinky barnyard-like smells wafting from your cheese would not create the most enticing ambiance when spending an intimate evening à deux.
Romantic Cheese: The Winner
In the end, I narrowed it down to two: a triple cream Brillat-Savarin and a seasonal Mont d’Or.
Valentine's Day photo credit Jennifer Greco
Brillat-Savarin is named for the famous gourmand, Jean Anthelme Brillat-Savarin, who famously said, “Tell me what you eat, and I will tell you who you are.” This cheese was first called Excelsior and was produced in the 19th century on a farm in Normandy. It was later christened “Brillat-Savarin” in the 1930s by the famed Parisian fromager, Henri Androuet. It’s made from cow’s milk that has been enriched with ladlefuls of fresh cream, resulting in one of the most hedonistic triple creams available at the cheese counter.
Your Valentine’s Day Cheese Board
Taking a bite of Brillat-Savarin is like sinking your teeth into a rich, buttery, tangy cloud. The texture is divinely soft and fluffy, and the flavor is reminiscent of crème fraiche. Pair this cheese with a glass of sparkling wine for some bubbly freshness alongside a handful of juicy, seasonal red berries, as their acidity and sweetness matched with the creamy cheese bring to mind a summery bowl of berries and cream. For a modern twist, add a few squares of dark chocolate (bonus points if the chocolate is studded with bits of dried strawberries or raspberries) for a delightful marriage of sweet and bitter notes. The combination of these few elements equals a heavenly cheese board for one. Or two, if you don’t mind sharing.
More Ways to Enjoy Brillat-Savarin
If you’re celebrating as a couple, I suggest picking up a Mont d’Or (also known in France as Vacherin du Haut-Doubs, or Vacherin Mont d’Or if it’s produced in Switzerland and made with pasteurized cow’s milk). Encircled in a narrow strip of spruce bark and sold in a little wooden box, this cheese has exceptional flavors of sweet grass, fresh cream, butter, and yeast, with mild notes of pine, and a creamy, flowing texture. Fortunately for us, Valentine’s Day falls right in the middle of its short, winter season.
It can be eaten two different ways: bring it to room temperature, grab two spoons and a baguette, and dive in. Or if you want to make a meal of it, simply cut a few slits in the rind and tuck slivers of garlic into those little openings, drizzle a tablespoon or two of white wine over the top, wrap the box in aluminum foil and bake in a preheated 350° oven for 15-20 minutes. It comes out beautifully warm and oozing, like instant fondue, and is traditionally served with steamed potatoes, cured meats, bread for catching all the drips, and a glass of aromatic white wine. I also serve a green salad alongside for a bit of balance.