When we were working on putting together the Tosche-ese Station, I was trying to figure out which cheeses mold well, so I tried lots of different varieties. Some worked great, some were complete failures, and one ended up a happy, yummy accident.
Cheese is a marvelous thing. I do like a great Gouda with grapes, or a beautiful Basque with black olives (green olives are actually better, but doesn’t sound as poetic). Many of our friends roll their eyes when I tell them they can’t start eating yet because the cheese has to “breathe” first (Thank you Jason for teaching me that trick!!! Amy, thank you for encouraging my “habit”!). I have been accused of being a cheese snob more than once, but I prefer the work “enthusiast”. So when we came up with the idea of a Tosche-ese Station last year, I was almost overwhelmed by the possibilities. After several trips to the cheese counter at Whole Foods, Trader Joe’s and Meijer, and confusing the heck out of the friendly staff with questions such as “which cheese will separate less when molding”, we finally settled on this spread.