Using edible flowers to decorate cheese

Edible flowers can make a stunning addition to any cheeseboard, buffet or ploughmans, whether you are using soft or hard cheeses.  These can be prepared the day before and are then ready as and when you need them.   Try a combination of ornamental edible flowers, with herb flowers, to add taste as well as colour to your cheese.  Popular edible flowers for decorating cheeses are nasturtiums (flowers and leaves), chive flowers, calendula petals, violas, pansies, dianthus, borage, primulas, rocket, mustard, radish, chicory, sunflowers and cornflower petals to name but a few.  It is well worth experimenting with any edible flowers you have available – the only thing that the flowers must do is lie flat, particularly in the case of decorating hard cheese.

Hard cheeses

Select any of your favourite hard cheeses or those which hold their shape.  This method works well with many cheeses, including Cheddar, whole Brie or Camembert, but I think the best results are often gained from decorating white cheeses which show off the beautiful flowers at their best.   If the cheese has an edible rind it can be kept on, otherwise it should be removed before decorating.   Make a glaze using either gelatine or a vegetarian alternative, such as agar agar.  This glaze will be used to both stick your edible flowers to your cheese and provide a clear glaze over the top.  The exact ratio of liquid to thickening agent depends on how thick you would like the glaze to be, and individual instructions provided.  If in doubt, try a test on a small piece of cheese beforehand to check that it will set sufficiently.

Leave your cheese whole or cut in to slices or shapes if desired.  Prepare your edible flowers by ensuring they are clean and dry and that they will lie flat (this may require trimming the back of the flower, or removing individual petals).

Using a small brush, lightly apply some cooled glaze over the cheese.   Leave for a few minutes until it becomes tacky and then carefully place on your flowers, ensuring that they are lying flat.  Once they are firmly stuck, apply a second coat of glaze over the cheese and the flower.  You can build up several layers of glaze and flowers if you wish.  Leave in the fridge to set between each layer (around 15 minutes)

Cover the cheeses with a large upturned bowl until ready to use.

Soft cheeses

This method is suitable for soft cheeses which will hold their shape such as cream cheese or a soft goat’s cheese.

Soft cheeses work really well with individual petals

Line a small bowl with clingfilm.  Using a clear glass bowl will allow you to see the flowers as you build up your design.  Line the inside of the bowl with edible petals and flowers.

Carefully fill the bowl with your soft cheese, cover with a plate and refrigerate overnight.   When ready to use, upturn the bowl on to a plate and gently remove the bowl and then clingfilm from the cheese.  You will be left with a shaped cheese, decorated on the outside with edible flowers and petals.  Serve with bread made with herb flowers.

If you have a bit more time, try making individually decorated cheeses by following the above instructions but using small ramekins, cake moulds or even ice-cube trays lined with cling film for really beautifully presented single portions.

 

Simple to do, beautiful to eat….

 

I used cheese supplied by The Cheese Shed in these photographs.  They have a stunning choice of westcountry cheeses and I particularly love their small whole cheese hamper.