Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen

Ordinary to extraordinary: Holiday cheese plates

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Once it's time to serve the cheese Rautureau says to make sure it's not refrigerator cold. Make sure it's room temperature, because "you want to smell (the cheese.)" (AP Photo/File) | Zoom
The decorations are out, you're donning your Christmas sweater, and you've just flipped on the lights adorning your perfect Christmas tree.

Let the holiday guests arrive!

After all, you have the perfect holiday food spread for them, right?

In case you need a few last minute tips, Seattle Kitchen hosts Tom Douglas and Thierry Rautureau have a few tips for your cheese plate.

When you shop for cheese, even at the grocery store, Douglas advises that you should pick it up and be able to examine it before taking it through the check out lane.

What are you looking for? "See if there age actually happening on the cheese," advises Douglas. It it has a pure snowy white skin - it's note ready to be enjoyed. Look for "gold flecks" on the skin.

Once it's time to serve the cheese Rautureau says to make sure it's not refrigerator cold. Make sure it's room temperature, because "you want to smell (the cheese.)"

Pairing items to go with your cheese plate can make the food even more seasonal. Rautureau prefers a pickled pears or apples to sit along side your aromatic cheese.

Douglas prefers roasting nuts. He says he has a recipe for maple roasted pecans that pairs nicely with a cheese plate. You could also try tossing some toasted walnuts with salt and rosemary too.

Seattle Kitchen can be heard on KIRO Radio Saturdays at 2-4 p.m. Available anytime ON DEMAND at MyNorthwest.com.

Alyssa Kleven, MyNorthwest.com Editor
Alyssa Kleven is an editor and content producer at MyNorthwest.com. She enjoys doting over her adorable dachshund Winnie - named for Arcade Fire front-man Win Butler.
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