For our new weekly feature, "Moveable Feast," Rachel Hutton of Minnesota Monthly joins John Birge to talk about food topics in which Classical MPR listeners may be interested. This week, John and Rachel look at food ideas for New Year's entertaining.
One of the easiest and most appealing appetizers to put together is a cheese and meat tray — plus, it's hearty fare to counterbalance the alcoholic beverages you may be enjoying.
There are far too many amazing cheeses to count; just go to your local cheese shop or co-op and ask for samples. Minnesota cheesemakers are producing all sorts of styles — even without crossing the border into Wisconsin. Star Thrower Farm makes a soft, Camembert-style sheep's milk cheese; for goat cheese, you may want to try the chevre from Donnay Dairy; for blues, investigate Glacier Blue and St. Pete's Select from the Cheese Caves of Faribault, which also makes a very sharp cheddar called Fini and a fabulous aged gouda — I recently bought a quarter wheel and my family ate it before I even got the chance to share it with anyone!
For meat, Northern Waters Smokehaus does an excellent job smoking its own Lake Superior fish and making several types of salumi — and it can ship these products to your home.
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