>>> WE’RE BACK, WITH "TODAY FOOD," HAVING SOME FUN THIS
MORNING.
MORNING. IT’S NATIONAL CHEESE LOVERS DAY,
CELEBRATING BY MAKING OUR OWN
CHEESE BOARD.
CHEESE BOARD. HERE’S TO MAKE A WORK OF ADDRESS
IS ELIZABETH.
IS ELIZABETH. SHE IS SENIOR ADVISER AT
LUBBOCK’S CHEESE.
LUBBOCK’S CHEESE. >> THIS IS NOT A FRIENDLY
COMPETITION.
COMPETITION. >> LISTEN TO WHAT SHE IS SAYING.
MAKE YOUR OWN CHEESE BOARD,
PRETEND YOU’RE HOSTING A PARTY.
AND WE’LL SEE WHO WINS.
WE HAVE SIX DIFFERENT CHEESE
BOARDS.
BOARDS. MILD TO WILD BOARD.
>> AT MURRAY’S, WE HAVE A
SAYING, MILD TO WILD.
THAT CHOOSES HOW TO CHOOSE
CHEESES FOR YOUR BOARD.
WE START WITH THE MILDEST AND
FRESHEST CHEESE.
FRESHEST CHEESE. SOFT, TANGY.
SOFT, TANGY. MOVE ON TO A BRIE, A LITTLE
FIRMER BUT TANGY.
AND THEN, A NUTTY MENCHEGO AND
THEN, A GUOUDA.
>> YOU GO TO A HOUSE OR A
COCKTAIL PARTY, AND THERE’S
SOMETHING ABOUT A CHEESE BOARD
THAT EVERYONE LOVES.
>> IT’S IRRESISTIBLE.
AND YOU PUT A LITTLE HONEY ON
THERE, TOO.
THERE, TOO. >> HONEY IS A GREAT COMPLEMENT.
IT’S FOR THE SALTYINESS OF A
CHEESE.
CHEESE. YOU HAVEN’T DONE ANYTHING.
>> I’VE STARTED --
>> DAVE’S CHEESE.
>> A DECORATIVE THEME.
>> YOU’RE LIKE A WILD MAN OVER
THERE.
THERE. >> THIS BRINGS US TO OUR SECOND
ONE --
ONE -- >> THERE’S SO MUCH -- I GOT
CHEESE.
CHEESE. ALL THIS OTHER STUFF, AM I
SUPPOSED TO USE THAT?
>> GET CREATIVE.
>> HERE’S THE NEXT ONE.
WRITE WITH CHALK ON A BLACK
SLATE BOARD.
SLATE BOARD. THIS IS CUTE.
>> WHEN YOU’RE HOSTING, THE
GUESTS WANT TO KNOW THE CHEESE
NAMES.
NAMES. SOMETIMES IT’S HARD FOR YOU TO
REMEMBER THEM.
REMEMBER THEM. STARTING WITH A BLACK SLATE
BOARD IS EXCELLENT.
>> I LOVE THIS.
THE CHEESES VISUALLY POP.
THEY ARE VISIBLY BEAUTIFUL.
AND YOU CAN TAKE CHALK AND WRITE
THE NAME ON THE PLATE.
>> AND THE CERAMIC CHEESE
LABELS.
LABELS. >> IF YOU’RE GOING FOR A MORE
FORMAL LOOK, THE CERAMIC TILES
ARE A PERFECT WAY TO DRESS UP
YOUR BOARD, CREATE LABELS THAT
ARE EYE-CATCHING AND HAVE A SET
YOU CAN USE NEXT TIME.
>> YOU KNOW WHAT YOU CAN DO THAT
THE GUYS AREN’T DOING YET --
CRAIG.
CRAIG. >> MY GOODNESS.
>> I WAS ABOUT TO SAY --
>> I DON’T HAVE TO ADHERE TO
YOUR --
YOUR -- >> WOULD YOU LIKE SOMETHING OR
WOULD YOU LIKE EVERYTHING?
>> HE’S GOING FROM WILD TO
WILDER.
WILDER. >> HERE’S THE THING.
HOW DO YOU KNOW WHAT GOES
TOGETHER?
TOGETHER? >> WE HAVE A COUPLE OF DIFFERENT
SAYINGS.
SAYINGS. THE FIRST ONE IS, WHAT GROWS
TOGETHER, GOES TOGETHER.
THAT’S A TRICK TO HELP YOU PAIR.
ESSENTIALLY WHAT IT MEANS, IS
CHEESES AND WINES OR CHEESE AND
FOOD FROM THE SAME REGION WILL
TASTE GOOD TOGETHER.
PARMESAN AGED FOR TWO YEARS,
PAIRED WITH SILKY, SAVORY
PROSCIUTTO.
PROSCIUTTO. >> ARE YOU KIDDING ME?
>> WHAT’S NOT TO LIKE?
>> THE PERFECT COMBINATION.
>> WHAT ABOUT OPPOSITES ATTRACT?
>> VALENTINE’S DAY IS AROUND THE
CORNER.
CORNER. THE SAME HOLDS TRUE FOR CHEESE.
>> OPPOSITES ATTRACT.
>> IN THIS CASE, DARK CHOCOLATE
WITH BLUE CHEESE.
SWEET/SALTY COMBINATION,
SWEET/SALTY COMBINATION, EXCELLENT.
EXCELLENT. >> WE HAVE TO GO.
BUT REALLY QUICKLY, DO WE HAVE A
WINNER?
WINNER? >> MY GOODNESS.
>> LET’S LOOK AT DAVE’S.
>> WELL --
>> THAT’S SO LAME.
>> THIS IS NOT.
WE’RE NOT MAKING A PEPPERONI
PIZZA.
PIZZA. LOOK AT THIS.
>> IT’S NOT JUST A CHEESE PLATE.
IT’S ART.
IT’S ART. >> POINTS FOR CREATIVITY.
>> I’M COMING TO YOUR HOUSE.
>> PLEASE.
>> PLEASE. YOU’RE INVITED.
YOU’RE INVITED. >> FOR DETAILS AND --