Low-Lactose Cheese Plate
If you’ve read the Fun Facts About Me post (or if you follow me on IG), you know that I’m lactose intolerant. I used to eat Greek yogurt w/ granola & berries every morning and every morning I’d get a stomach ache…aka the definition of insanity. I finally went to the doctor (back in 2016) so she could run a blood test and see if my stomach ache was caused by anything else, because there actually isn’t a test to diagnose lactose intolerance—you have to find out on your own by an elimination diet. I went two weeks without dairy, tried it again, and sure enough…stomach ache. I now keep Lactaid stocked in my apartment and always keep one in my purse, but try to avoid dairy as much as I can. Besides the occasional ice cream cone or piece (or 3) of pizza, I simply don’t eat dairy because even sometimes with the Lactaid, I still feel icky. But some nights ya just really need a cheese board…
Enter my Low-Lactose Cheese Plate! Designed with cheeses that are lower in lactose so you can enjoy this board without the feeling of having to run to the bathroom after!! Even if you’re a die-hard cheese eater and can tolerate dairy (v jealous of you), this cheese plate is full of gouda-ness for everyone. (There actually isn’t gouda in this recipe, but I couldn’t resist the pun)
I’m a Whole Foods enthusiast, but when it comes to cheese, Trader Joe’s is where it’s at. All the ingredients in this recipe can be purchased at TJs, except for the Simple Mills crackers.
Cheese board is from Anthropologie— similar one liked here.
Cheese knives are from Amazon, linked here.
Low-Lactose Cheese Plate (not including a serving size because there should be no judgment when it comes to cheese consumption)
Ingredients:
for cheese plate:
honey goat cheese
parmesan
New Zealand grass-fed sharp cheddar
brie (the GOAT of cheeses)
Simple Mills cracked pepper crackers
raisin-rosemary crisps - these contain dairy and gluten
sourdough baguette
prosciutto
salami
marcona almonds
olives
grapes
fresh figs
honey - I always buy local honey to support small businesses :)
for garnish:
rosemary
Maldon sea salt
Instructions:
there really isn’t one specific way to do a cheese plate—let your creativity run wild here! But I personally like to start by placing the cheese first and working my way around because the cheese is the main attraction.
notes:
if you want to make this board even more dairy and gluten-free omit the raisin rosemary crisps
i like to toast the sourdough so it has more of a crunch to it but you don’t have to! *also note that sourdough has less gluten than a french baguette
i love adding marcona almonds because they are 1.) delicious and 2.) made without the almond skin, so it’s easier on your digestion
the reason I add marcona almonds and olives is because they are high in healthy fats, which fills you up (so you’re not only eating cheese). I also love adding pistachios, walnuts, and pecans
place your cheese with the point facing out so your guests aren’t awkwardly trying to cut the cheese from the middle of the board
i like to use a separate plate for the bread/crackers because it saves space on the cheese board
pro tip: if you want the perfect bite, start with a raisin rosemary crisp, add a piece of goat cheese, drizzle a lil’ honey on top, and a sprinkle of Maldon sea salt *chefs kiss*
What is your favorite cheese plate ingredient?! Comment below :)
make sure to tag @finewithfood when making any of my recipes!!
