Prep Time: 10 Minutes
Cooking Time: 3 Minutes
|30 mL (2 tbsp)||lightly packed rosemary leaves|
|50mL (1/4 cup)||liquid honey|
|600 g||extra aged cheddar|
|200 g||plain goat cheese, divided|
|50mL (1/4 cup)||finely chopped green onions|
|50mL (1/4 cup)||finely chopped dried cranberries|
|crackers or toasted baguette slices|
Heat rosemary with honey in a small saucepan set over medium-low for 3 minutes or until it just comes to a boil. Stand, covered for 5 minutes. Strain honey, discard rosemary leaves; reserve.
Carefully slice cheese, lengthwise into three, cake-like layers. Blend three quarter goat cheese with green onions, dried cranberries and 15 mL (1 tbsp) of honey. Frost the tops of two cheese layers with goat cheese mixture. Stack layers, frosting side up and cap with the remaining layer of cheese.
Beat remaining goat cheese with 15 mL (1 tbsp) of the honey until smooth; frost the top layer. (Cheese can be prepared up to this point and reserved, refrigerated, for up to 2 days.)
Place the cheese on a serving platter and bring to room temperature; drizzle with remaining honey. provide a cheese knife and server with fresh fruit, crackers, or baguette slices. Makes 20 servings.