Today's Cheese Fix

Quenby Stilton on whole wheat crackers, with fresh Bosc, D'anjou, and Yali pears.

1 large wedge Stilton
6 Assorted Pears of the same size(D'anjou, Yali, Bosc)
Whole wheat crackers

This particular English Stilton is not as pungent unlike some other Stiltons where the flavor seems to endlessly taint your taste buds. It has a nice creamy crumble, just the perfect amount of blue veins, and a subtle kick. It paired better with the heavier sweet tartness of the D'anjou pear rather than the sweet thicker textured Bosc, or crisp grainy lightness of the Yali.

Presentation
My round cheese board was visually sliced into pie thirds for presentation.


Cut one wedge out of both the Yali and D'anjou pears, and carefully slice two wedges exactly opposite each other out of the D'angou pear. Fit the three pears together like a zig zag jigsaw puzzle to create a fitted grouping of the three pears. Place the Pear grouping at top of board.

Slice and de seed the remaining pears into wedges, then recreate new pear halves by placing together wedges of alternating colors of pear, matching the created pear color order to that of the jigsaw grouping. My color grouping was red/green/yellow ( Bosc, D'anjou,Yali) so my new pear halves had repeating red/green/yellow stripes to pick up the design continuity of the large standing fitted pear grouping.

Angle the Cheese wedge pointing in to prevent errant cheese crumbles escaping the cheese board, be sure to leave ample room for slicing and your cheese knife or Stilton scoop.

I used whole wheat Triscuits and layered them in overlapping tiles set on the diagonal 2 deep, around the lower edge of the cheese board to give a braided zig zag appearance.