We paired warm roasted butternut squash, baby arugula, grapes, walnuts and a cider vinaigrette with the cheese. In creating the dish, it was important for us to showcase the cheese and not have it lost in a melange of other flavors. We had to make sure we didn't skimp on the cheese. The complimentary ingredients were chosen as they showed the range of the possible favorable flavor combinations in this extraordinary cheese.
In addition to the salad, next week, the cheese will be served in a more traditional wedge format as a pre-dessert or as a sweet dessert alternative.