Ingredients
- 1/3 pound pecorino cheese, any sheep's milk cheese
- 1/3 pound Parmigiano-Reggiano
- 1/3 pound Gorgonzola
- 1 ripe red skinned pear, sliced
- 1 bulb fresh fennel, trimmed and thinly sliced
- 1/2 pound red grapes
- 2 or 3 navel oranges, skins cleaned and dried
- 1 Sicilian blood orange, skin cleaned and dried, optional
- 2 to 3 jiggers brandy
Directions
Arrange the 3 cheeses on a large board or platter. The pecorino may be sliced. The Parmigiano needs a small sharp cheese knife to crumble it. The Gorgonzola will need a spreader. Slice pear and set it along side the Gorgonzola for spreading. Arrange the grapes in small clusters around the cheeses. Arrange the fennel slices near the Parmigiano and pecorino cheeses. Slice whole oranges into disks and arrange them on a shallow dish. Douse the orange slices with brandy and serve with cheese course. Use 1 jigger of brandy for each sliced orange. To eat the oranges, rip the skin and "unroll" each slice. Easy. Delicious.
Photo: The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy Recipe
















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By almaresole_5322000
Atlanta, GA
on April 05, 2006
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Great crunch of fennel, smooth coolness of pear and creamy fresh tastes of the different cheeses. Loved LOVED the brandy soaked into blood oranges after a taste of the cheeses. Divine. Served after the Hereford House Whiskey Steak with grilled vegetables on skewers. The cheeses sampler was the perfect finish! Delicious!!
By sandraray13_5288164
washington, DC
on April 04, 2006
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odd together
By wolffhupp_5198637
Phoenix, OR
on March 28, 2006
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wonderful color, flavor and easy!!!!!
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