Cheese and Fresh Fruit Course
  • Cheese and Fresh Fruit Station
    Your guests will have an opportunity to graze while sampling an assortment of cheeses with all the accompaniments are artfully arranged on a table with a fresh floral landscape. 

  • Plated Cheese Course
    Your choice of imported and domestic cheeses can be suggested to be coordinated with your meal. Sensory qualities like Aroma, Texture, Appearance, and Flavor can be combined with the seven styles of cheese: Fresh or soft, (goat, Feta, mozzarella, Semi-soft, (Havarti, Colby, Jack), Soft Ripened, (Brie, Camembert,), Washed Rind, (Taleggio, Munster, Reblochon), Semi-hard, (Gruyere, Swiss), Hard, (Parmigiano-Reggiano), Blue, (Gorgonzola, Roquefort), to create a wonderful plate. Fresh seasonal fruit, warm rolls or crackers and a drizzle of balsamic glaze. 

  • Fresh Cheeses
    Chevre, cottage, farmers, Feta, Marscapone, Panela, Queso Fresco, Ricotta, Scamorza, Fromage Blanc. 

  • Blue Cheeses
    Gorgonzola, Maytag Blue, Roquefort 

  • Hard Cheeses
    Cotija, Dry Jack, Enchilado, Parmesan, Ricotta Salata, Romano 

  • Semi-Hard Cheeses
    Asiago, Baby Swiss, Emmentaler, Gruyere, Kasseri, Swiss, Gouda, Monterey Jack, Beer Cheddar, Manchego 

  • Semi-Soft Cheeses
    Beer Kase, Colby, Crowley, Edam, Fontina, Havarti, Limburger, Monterey Jack, Gouda 

  • Soft Ripened Cheeses
    Brie, Camembert, Burrata, Fetas, Goat 

  • Parmigiano Reggiano, Aurrichio Provolone, and Imported Gorgonzola
    What more can you say about these three? Served in wedges and chunks for your guests to enjoy. 

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