Tarentaise

Tarentaise Cheese Board with Apples, Walnuts, and Honey

Tarentaise is an Alpine-style cow's milk cheese made in Vermont, modeled on the French Abondance. Its smooth, nutty, and buttery flavor shines on a simple cheese board with classic American accompaniments.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •225 g (8 oz) Tarentaise cheese, brought to room temperature 30–45 minutes before serving
• •2 whole crisp tart apples, such as Honeycrisp or Northern Spy, cored and sliced
• •60 g (½ cup) walnut halves, lightly toasted
• •60 ml (¼ cup) honey, raw local honey preferred
• •1 baguette (1 small loaf) crusty baguette, sliced into ½-inch rounds
• •30 g (2 tbsp) butter, softened, for spreading on bread
• •1 sprig fresh thyme, optional, for garnish
• •1 pinch (to taste) flaky sea salt

Steps

1. 1 Remove the Tarentaise from the refrigerator 30–45 minutes before serving so the paste softens and the flavors open up.
2. 2 Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned; let cool completely.
3. 3 Core and slice the apples into thin wedges just before assembling to prevent browning.
4. 4 Slice the baguette into ½-inch (1.25 cm) rounds; spread each lightly with softened butter and arrange on a wooden board or large platter.
5. 5 Cut the Tarentaise into a wedge or break into rough chunks (a small piece of the natural rind can stay on). Place the cheese in the center of the board.
6. 6 Scatter the apple slices and toasted walnuts around the cheese. Drizzle the honey over the cheese and walnuts.
7. 7 Finish with a small pinch of flaky sea salt and a few thyme leaves if using. Serve immediately so the bread stays crisp and the cheese stays cool but pliable.