A fine cheese merits thoughtful pairing: think crumbly blues with cracked walnuts, well-aged cheddar with crisp apples, or nutty Parmigiano with cured meats. However, there is one constant in the world of cheese–slate is always sexy.
So stop what you’re doing, head outside, wipe off a flat stone, and put some cheese on it.
I’m kidding, but not really…
Right now, Sexy Mother Foodies everywhere are lustfully eyeing slabs of slate imported from the far reaches of Holland, Vermont, and Brooklyn. These can be found in the Williams-Sonoma catalogue, Home Depot, and in the woods behind my house.
Ordering one costs about as much as my daughter’s reproduction of an 18th century writing slate from the American Girl catalogue. But I honestly think the DIY versions look just as nice. Probably better.
There is no question of why Sexy Mother Foodies are following this restaurant trend–it’s as clear as the fact that Nordic is the new Spanish (which was once the new French). Earthy is good. Factory-made is bad. Chevre served from a plastic cheese board has all the mystique of cheez-whiz on triscuits.
Note: keeping the slate in your freezer means that even in summer, your cheeses can stay cool in the heat.