How To Do a Cheese-Themed Dinner Party

Themes are a fun way to add a creative flair to any party or gathering that you are planning. I personally love themes and have hosted everything from a Hawaiian Dinner Party to Cuisine themed parties!

Speaking of themed parties, have you ever hosted a cheese-themed Party?

I have! When preparing for this cheese and wine-themed dinner party, I honestly had to utilize my imagination to come up with so many cheese-themed things to prepare. In the end, I made lobster mac n’ cheese with cheddar, Gougeres (cheese puffs) with gruyere, baked brie en croute, arancini with parmesan, and much more. At the end of it, I couldn’t eat cheese for a while!

An Invitation for a Night of Cheese

When I got an invitation for a cheese-themed dinner from Tillamook Creamery, I had to check it out.

Tillamook is a farmer-owned cooperative dairy brand from Oregon and #1 natural cheese brand in the west. About 100 families are part of the Tillamook County Creamery Association, that have lived and worked on the farm for generations. They have been making award-winning cheddars since 1909 and their products are now available in grocery stores in Atlanta.

The 5-course Pacific Northwest Meets Southern Flavors themed dinner was created by Chef Doug Adams (Executive Chef/Owner of Portland-based Bullard, Finalist on season 12 of Bravo’s Top Chef), and Zachary Meloy (owner/ chef of Atlanta based Better Half).

The Night Begins, Cheesy Appetizers
Cheese Menu at Tillamook Restaurant
Cheese Menu at Tillamook

To start this cheese-themed dinner, we began with a housemaid rum punch and tasting of Tillamook Cheese – 9 months aged sharp white cheddar, mild and creamy pepper jack, complex special reserve extra sharp cheddar, robust vintage extra sharp white cheddar, and slightly sweet cape meares cheddar.

Cheese Taquitos as Appetizers
Cheese Taquitos as Appetizers

Passed appetizers included crisp hush puppies and cheese-filled taquitos. The first course was a tomato salad with colorful and sweet Georgia tomatoes served on a bed of dill buttermilk and vintage white cheddar. Paired with 2017 Rodney Strong Pinot Noir Rose, the dish was refreshing and light.

Innovative Pairings
Cheese Raviolis
Innovative Cheese Ravioli

Second was an innovative version of ravioli. A thin sheet filled will pepper jack, set on eggplant puree, and topped with shaved pickled fennel and tomato caramel, it was a great blend of sweet, salt and crunch in every bite. We enjoyed 2015 Poggiobello from Italy with this.

Grilled Eggplant, topped with Cheddar
Grilled Eggplant, topped with Extra Sharp Cheddar

For the meat course, there was slow smoked beef rib melt (which Chef Adams flew with him from Portland), as an open face sandwich on toasted homemade bread with jalapeños and sweet onion jam, and of course extra sharp cheddar. Some of us opted for a vegetarian version, where grilled eggplant was replaced by the beef. With a full bodied Chilean 2015 Lapostolle, it was simply delicious.

A Playful Twist for Dessert
Fresh Fig and Cheddar Tart as dessert at the Cheese-Themed Dinner Party
Fresh Fig and Cheddar Tart

Have you tried melted cheddar on apple pie? Playing a twist on this southern tradition, the chefs created a fresh fig and honey tart, and topped it with crumbled medium cheddar and pink pepper ice cream. The cheese and pepper were a bit too savory for me, but the tart was incredible. 2016 Boundary Breaks Riesling was a great alternative to sweeter ports often served with dessert.

Of course we couldn’t leave without Better Half’s signature truffles – coconut and condense milk balls; along with a spiced moonshine made with fresh young coconut. Tillamook generously gave us some coupons to get their cheese from a neighborhood grocery store so I can reinvent my own cheese-themed dinner party.

Visit Tillamook Creamery

If you are visiting Oregon, head over to Tillamook Creamery, a 2-hour drive from Portland to see how Tillamook Cheese is made. There’s also a Food Hall serving tempura battered cheese curds, fried chicken and cheddar biscuits, and pimento cheeseburgers. The ice-cream menu offers tasty flavors like caramel toffee crunch, Oregon dark cherry, Udderly chocolate, and malted moo shakes.

You may find a deeper appreciation for life on the farm and thank the many farmers that labored to create the delicious cheese sitting in your refrigerator. There are more cattle than humans in Tillamook and a great place to explore the Oregon Coast.

An ice cream success story

After the success story of Ben & Jerry’s ice cream in the last century, we have a new winner! Recently established High Road Craft Ice Cream & Sorbet is a unique ice cream concept that is catching on like wildfire. Just within a few months of their operations, they are already supplying thousands of scoops of ice creams, gelatos and sorbets to hotels, restaurants and now, Whole Foods.

Over the past weekend, I got an opportunity to get a tour of their facility in Chamblee-Dunwoody, GA. High Road was formed by two recent Kennesaw State University Executive MBA graduates, Keith Schroeder and Hunter Thornton. Both were young, ambitious and entrepreneurial. With Keith’s background as a chef at some of the top hotels, Hunter’s experience in sales, and the help of their fellow MBA students; it was the perfect ice cream storm.

High Road’s distinguishing factor is their use of local, organic and sustainable products. They use pure cane instead of sugar in all their bases. Only the finest chocolate, spices and teas are bought from farmers around the world.

The second distinction in their products is their flavors. These are not your traditional vanilla-chocolate-strawberry ice creams. A lot of thought and research has gone into the production of the unique characteristics flavors incorporating spices, alcohol and fusion inspirations. In addition to the Mexican chocolate & chili, masala chai, roasted beet & basil, gin & tonic, etc. for adventurous eaters, they also offer the straightforward ice cream flavors suitable for all ages. For a complete menu selection, take a peek at their web site but don’t blame me if your mouth starts to water!

The Mother’s day weekend kept High Road really busy. Working round the clock making ice cream, Keith even brought in a bed where he spent the nights. “We have a lot more demand than we are able to supply” said Keith, who already has plan for expansions. He has placed an order for more machines than would enable them to manufacture $1million worth of products and is going to take over the entire building before the end of the year. So, what’s next for these high rollers? They are looking to expand into Asia and take over the global market, perhaps open retail locations as well.

To get your own high, visit High Road at 2241 Perimeter Park Dr., Suite 7, Atlanta from 10am-1pm every Saturday. They are open to the public for tours and tastings.