A new kind of “cheesecake”

Maybe I should call it a Cheesecake Tower or a Cheese Tower, instead?

Mentioning this quite belatedly, but over the holidays, I decided to serve this Cheese Tower for a dessert course instead of cake or pastries. But it is season-less! And it hits all the spots for a party dessert: it’s easy to serve or self-serve, there are several options of flavors to choose from, and it presents beautifully yet pretty simply for the hostess.

There is no secret “formula,” per se, but it is nice to include soft and hard cheeses and mild and strong cheeses, in flavor. Depending on the cheese, crackers, jam, fruit, and nuts make for a colorful and delicious accompaniment. I am fond of edible flowers too. You can read more about holiday cheese pairings and ideas here.

I featured some lovely – and unusual! – cheeses here, including one that was new to me, the Alisios all the way from the Canary Islands.

The Chabichou is one of my French favorites – it’s a zesty, full-on goat cheese. Lovely and creamy.

The Rivers Edge Up in Smoke Chevre is as unique as its name – smoked goat cheese from Oregon, wrapped in maple leaves. It is stunning. Get two though, because it’s on the smaller side.

The Buttermilk Basque is a robust sheepmilk cheese, it has a buttery taste and texture and a beautiful shape from being molded in a basket!

Now, we come to the Alisios – this wheel is huge (in fact, we are still eating it!). It is coated in sweet pimenton, it is both creamy and tangy and best served at room temperature.

What are some of your unusual cheese favorites?