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Tasty appetizer & tidbit recipes

Cucumber RoundsAppetizer Recipes

Check out some of our favourite appetizer recipes, provided by well known caterers and chefs.

Use the menu at left to explore our appetizer recipes.

Cheese Plate Tips

When serving cheese as an appetizer, include 3 to 5 varieties of cheese. This offers nice selection without having too many flavours that meld or compete. The following descriptions can help you narrow your cheese selections. If you purchase from a specialty store, ask for samples so you are not surprised when you get home.

Type: Fresh and Fresh Ripened

What to expect: Fresh ripened chesses are briefly ripened, slightly pungent, white and have no rinds. Fresh cheeses are mild, slightly tart are uncooked and unripened and range in texture from thick and creamy to moist and curdy.

Examples: Fresh Ripened – Boucheron and Montrachet Fresh – Soft Mozzarella, Ricotta, Mascarpone

Type: Soft Ripened

What to expect: These rich, creamy cheeses are high in butterfat and have a semisoft consistency. Molds are applied to allow the cheese to ripen from the outside in.

Examples: Brie, Camembert, and double and triple creams like St André

Type: Washed Rind

What to expect: aka “Stinky Cheese”. During the ripening process the chesse is brushed, rubbed or submerged in a wine and salt water brine, beer or brandy – this promotes a moldy exterior and pungent scent and flavour.

Examples: Münster, Pont l’Eveque, and Liverot

Type: Semi-Hard

What to expect: These mild cheese are great for snacking or dessert. Some of them also melt well which makes them great for cooking.

Examples: Havarti, Provolone, Mozzarella, Gouda, Morbier, Saint Nectaire

Type: Hard

What to expect: The curds that make up these tangy cheese are heated until they solidify and then pressed with weights into a firm consistency. Hard chesse grow more crumbly and pungent with age.

Examples: Gruyère, English style Cheddar, Emmenthal, Jarlsberg, Manchego

Type: Blue Veined

What to expect: Easily identified by the bluish-green veins that marble these intensely flavoured and pungent cheeses, these cheeses are injected or sprayed with mold spores and aged in cellars or caves.

Examples: Gorgonzola, Roquefort and Stilton

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