Originally Posted by BamaVol

I put a charcuterie board together last night for the cocktail hour. I had bought a half dozen cheeses (got carried away) and cut three. One was an aged provolone (aged 2 years). Fresh provolone is one of the most inoffensive cheeses going. I don’t think there’s a whole lot of flavor. But after 2 years, the stuff stinks to high heaven. Strong on the tongue as well. Fortunately, I had ordered a honeycomb. Spreading a little honey on it totally controlled the tang and stench.

I am learning to put things on cheese. I have a sour dark cherry spread that goes well on strong cheese. I haven’t opened it yet, but I also have an orange fig spread that should do the same thing. I think either would tame the aged provolone as well and I will be trying that tonight.

Charcuterie board last night: aged provolone, aged Irish cheddar, NY state champagne cheese, Finnish rye crackers, salted smoked almonds, olive salad, Genoa salami, prosciutto, cantaloupe chunks, honeycomb.