yield: (makes about 12-16 servings)
Ingredients
- ½ pound Gorgonzola
- ½ pound Taleggio
- ½ pound La Tur
- ½ pound Sottocenere with truffle
- Assorted Italian olives
- Fresh baguette slices and crackers
Directions
- Arrange the Italian cheeses on a plate (and attach handwritten ID labels to the cheeses) along with a small dish of olives in the center.
- Serve with baguette slices and crackers.
Photo Courtesy of John McCoy, dailynews.com
