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Prep time
1 hour
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Serves
3-4 Large Vases
Author Notes
This unique (and tasty) DIY trend is perfect for Mother’s Day brunch centerpieces and gifting! With award-winning Wisconsin cheese, these flowers are sure to taste even better than they look.
Whether they’re nestled into a cheese board, popped into vases, or gifted, cheese roses are an elegant way to enjoy the best thing of all: cheese. Make Mom feel extra special this Mother’s Day, the Wisconsin Cheese way! For more recipes like this, head to wisconsincheese.com.
—Wisconsin Cheese
Ingredients
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Henning's Mild Cheddar cheese
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BelGioioso Fontina cheese
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Wakker Creamy Young Gouda cheese (aged 2-4 months)
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Cedar Grove Havarti cheese
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Renards' Mozzarella cheese
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Thinly sliced prosciutto
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Thinly sliced salami
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Radishes, thinly sliced
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Watermelon radishes, thinly sliced
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BelGioioso Fresh Mozzarella cheese – Pearls, drained
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Whole Sweety Drop miniature peppers, drained or chopped sweet red bell pepper
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Toothpicks
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Disposable bamboo wood cones, paper cones or double-thickness parchment paper, shaped into cones
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Salted roasted cashews
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Mixed nuts
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Italian breadsticks
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Pickled asparagus spears
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Fresh sage leaves
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Fresh thyme sprigs
Directions
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Thinly slice blocks of cheddar, fontina, gouda, havarti and mozzarella to 1/8-inch thickness. View post for how to make cheese flowers.
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Roll cheeses, charcuterie and radishes into flowers. Thread fresh mozzarella pearls and miniature peppers on toothpicks.
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Place two to three flowers in each cone. Arrange cones in vases filled with nuts. Fill in bouquets with fresh mozzarella picks, breadsticks and asparagus. Garnish with sage and thyme.
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