CHEESE DISPLAYS (From Stylish, Elegant and Innovative section of Homepage)
Customize a cheese presentation for your upcoming business meeting, wedding, or holiday celebration.
Check out the recent designs by our cheese experts!
Grana Padano Cascade
Our team created this Grana Padano Cascade cheese display for a business event held in Pittsburgh, PA. We selected fresh berries, grapes and kiwis to compliment this delicious offering.
Longhorn Colby Cheese Display
Colby Longhorn cheese display complimented by fresh berries, grapes, and kiwis. This display was created for a business event held in Pittsburgh, PA.
Fol Epi Cheese Display
Cheese display featuring Fol Epi cheese complimented with Harvest Song Sour Cherry Preserve & petit toast, fresh berries, and grapes. Fol Epi is a French cheese that has an exceptionally smooth and creamy texture, nutty taste.
Business Event Cheese Display (Pittsburgh, PA)
This cheese display features; Parmigiano Reggiano (Chunked), Dates filled with Parmigiano Reggiano, St. Andre French Triple Crème Brie (Wedged), Fol Epi (Cut Tapas Style). Complimented with Almondina Originals, grapes, figs, raspberries, strawberries, blackberries, star fruit, and witch grapes.
Business Event Cheese Display (Pittsburgh, PA)
Our team of cheese experts creatively designed this flavorful cheese board for a business event held in Pittsburgh, Pennsylvania. This display features; Imported Aurrichio Italian Sharp Provolone, prosciutto, peppered salame, and hot soppressata.
English Blue Stilton Dessert
Iced with mascarpone and fresh local honey then topped
with crushed Spanish caramelized walnuts and grapes.
French Dessert Brie
Covered in Roasted Pecans, fruit bits, caramel sauce,
chocolate sauce and maraschino cherries.
English Cheese Tray
Featuring Red Leicester and Welsh Cheddar, with papaya,
white rainier cherries, bing cherries, black grapes, and red raspberries.
St. Andre Triple Crème Brie with Mascarpone and Brown Sugar Icing
Smothered in Godiva® shaved chocolate
Fresh Chevre Log, Montchevre Aged Bucheron Log
Complimented with Harvest Song Sour Cherry Armenian Preserves and Red/Black Grapes, White Rainier Cherries, Bing Cherries, and Fresh Borwn Turkey Figs.
Business Event Cheese Display
This elegant cheese board was displayed at a business event held at Heinz Field, Pittsburgh.
Display board includes:
Spanish Manchego Wheel (cut tapas style)
Membrillo Quince Paste (cubed)
Complemented by Marcona Almond Torta and Almonds
Parmigiano Reggiano Cascade Cheese Board with Boursin Garlic and Herb
On Display Board
3 Quarters of 24 Month Old Export Quality Single Source Parmigiano Reggiano from Ambrosi in Italy (http://www.mandifoods.com/shop/item.aspx?itemid=35)
2 complete quarters chunked (less rind)
1 Quarter partially chunked, using the rest for focal point of display.
Boursin Garlic and Herb Gournay Cheese (http://www.mandifoods.com/shop/item.aspx?itemid=64)
Fresh Black Mission Figs halved
Green and Red Grape clusters
California Red Strawberries
Martha Stewart's Roasted Portobello Caprese Salad
8 Portobello Mushroom Caps
8 ounces Fresh Mozzarella
2 Garlic Cloves, Halved
1/2 cup Extra-Virgin Olive Oil
3 TBL Balsamic Vinegar
2 tsp Coarse Salt
Freshly Ground Pepper
3 Tomatoes sliced 3/4 inch thick
1 Bunch Fresh Basil
4 cups Arugula
Toasted Bread, for serving
Directions: Preheat oven to 400 degrees. Place mushrooms and garlic on rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, approximately 20 minutes.
Grilled Eggplant and Baby Spinach French Brie
1kg French Brie Wheel
4 oz. Red Bell Pepper Pesto
1 lb. Baby Spinach
1 medium Eggplant
2 ½ oz. Sundried Tomatoes
Cut eggplant on a bias cut and season with chopped garlic and salt and pepper. Grill eggplant until tender. Set aside to cool. After eggplant is cool, cut in half lengthwise. Saute baby spinach and drain well.
Ladle pesto on to top of brie, spreading evenly out to almost the edge. Shingle eggplant halves on top. Top with sautéed baby spinach in middle. Garnish with sliced or chopped sundried tomatoes.
Saint Andre Cake
1 St. Andre wheel
2 - 16 oz Mascarpone and
1 lb bag of dark brown sugar
2 cups shaved chocolate
Cut the wheel into 3 layers with a cheese cutter. Separate layers with waxed paper so that they don't stick together. Keep refrigerated until ready to assemble. For the icing, beat the mascarpone and brown sugar together with an electric beater (on high) until it is well mixed and fluffy. Over-beating will cause the icing to break down and separate. There should be a think layer of icing between the layers of cheese. Use remaining icing to decorate the outside of the cake. Cover the sides and top with the shaved chocolate.
Ultimate Sundae Brie
1 wheel of Brie (any size will do)
1 lb package of pecans
7 oz bag of Sun Maid fruit bits
20 oz bottle of Smucker's caramel sundae syrup
Hershey's double chocolate sundae syrup for drizzling
Bottle of drained red Maraschino cherries with stems
Mix the ingredients together in a bowl or ziplock bag. Place this mixture on top of the Brie. Add the cherries and drizzle with double chocolate sundae and caramel syrup. Finish it off with whole pecans to the outside.
Blue Stilton Cake
One whole wheel of Blue Stilton or Gorgonzola
2 - 16 oz Mascarpone
1 cup honey
2 cups chopped, caramelized walnuts or pecans
Cut Stilton in half lengthwise and set one half aside. Ice one half and place the other half on top. Cover the outside and sides with the chopped, caramelized walnuts. For the icing, beat the mascarpone and honey together until fluffy.