A bouquet of flowers that never withers: delicate cheese flowers made from Emmentaler AOP unfurl themselves across our lovingly arranged cheeseboard – making it an eye-catching treat for mums. Because Mother’s Day isn’t just about chocolate.
Use a pretty chopping board or a light-coloured platter as a base – ideally in a neutral colour, so that your cheese flowers really stand out.
Cut long, thin stalks from the green stems of a spring onion and drape them across the board. Position the stalks so that you have six of different lengths. Carve thin leaves out of green peppers to decorate the flower stalks.
Cut even, pointed triangles out of Emmentaler AOP; these will form the yellow petals. Red pepper pieces in the same shape add a colour contrast. Arrange them in a star shape to form a big flower made of cheese.
Place a thin slice of cucumber, a radish or a halved cherry tomato in the centre, depending on what you have to hand.
Now cut more flowers from the piece of Emmentaler AOP. Taking nature as your guide, create as many different flower shapes as possible: round, jagged like a daffodil or tulip-shaped. Here, too, place an edible centre in the middle of each flower.
Place a few crackers next to each other at the bottom of your bouquet – they look like fresh soil and encourage people to snack on your cheese bouquet.
A few pea sprouts, cress or edible flowers give your floral cheeseboard a final spring touch. Serve it all with a small handwritten note and a glass of white wine – and you’ve put a smile on Mum’s face.
