The VIVO Cheese Board
Brie, goat cheese, triple cream and something you haven’t tried yet, with VIVO on the side.
We asked a cheesemonger.
We asked our local cheesemonger what they'd put next to VIVO. Soft, creamy cheeses came first. A few drops of VIVO cut through the richness and bring out the milk.
Their picks
- Brie. A few drops of VIVO on a ripe wedge.
- Goat cheese. Fresh and tangy, with VIVO and a crack of black pepper.
- Triple cream. The richest of the three. VIVO keeps it from feeling heavy.
Try something new
Ask at the counter for something you haven't had before. Our cheesemonger's surprise pick was Robiola Bosina, a little square of cow's and sheep's milk from the hills of Piedmont. Mild and creamy, a bit mushroomy, salty and sweet. It isn't always in stock, and that's the point. Whatever is new on the counter, give it a drizzle of VIVO and see what happens.
On the board
Take the cheese out of the fridge ahead of time. It tastes most like itself at room temperature. Add bread and fruit, and set out a small bowl of VIVO for dipping.
Make it yours.
Think of every recipe here as a starting point. Add a garnish, swap the fruit, use a little more VIVO. There's no wrong way.