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Cheese, fruit & bread - the best & quickest lunch

Updated on October 26, 2015
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Bread and cheese, plus fruit, is the perfect lunch

If I told you that we eat bread and cheese with fruit every single day for lunch would you think that we're crazy?

Our lunches are tasty, healthy and great value for money. What's more, they're not at all boring because they're different every day.

We love to experiment with a variety of cheeses, we love to try different fruits and vegetables and almost every day we make a new bread discovery. As well as being delicious and inexpensive, our lunches are fun!Here you'll see just a few of the combinations we've tried.

Of course, we have our old favorites, the perennials that we enjoy every week. But we choose new cheeses to try and we always like to buy fruit and vegetables that are in season. If we find a new bread we have to try it and we vary the accompaniments enormously.

Some of our combinations might be a little strange sometimes but it's a true voyage of discovery.In fact, I suggest that you try it - maybe once in a while, I realize that we're crazy - but our lunches are healthy, take only minutes to make and are truly delicious.


One lunch

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If I remember correctly, the cheeses in this lunch were brie, a blue cheese and a goat cheese. Maybe gouda too. And we added what was in the fridge at the time - avocado, strawberries, tomato, grapes, pineapple and salad greens.The lovely bread was from our local Italian bakery. Oh and yes, that is our view. We're very lucky indeed!

Another lovely lunch

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Fruit, cheese and bread again but you can see how different this is to the previous lunch. The photograph was taken several weeks ago so I don't remember the cheeses but you can see that this time, we had sliced apples, scallions, watercress, sliced dried figs and walnuts. Mmm.

We like to experiment with different chutneys and relishes too - you can see that on this day we had hot peach - that is so good with cheese. Because we don't eat a loaf a day, every other day our bread is toasted with gives even more variety. From time to time, like on this occasion, we add crackers too.

Another different cheese and fruit lunch

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This lunch used two of our favorite cheeses, Epoisses and Morbier. The Morbier - you can just about see it in the photograph - is a favorite curiosity because of the line of ash that runs through it.

When we first bought this cheese, I imagined that it was a streak of blue cheese but what happens is this: Morbier is made from curds which are left over after a day's cheesemaking. Ash is then put on the top of the curds to protect it. The following day, that day's curds are added on top, hence the ash stripe in the cheese.

You'll notice that we had a lovely Dijon mustard with this lunch plus sliced apple, sliced sweet red pepper, fig bread and fresh basil leaves. The bread was fresh this time, not toasted, and was a light and airy bread.

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Another lunch

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Different yet again, this lunch incorporates some of our favorite cheeses but has different fruits this time - apricots, grapes and cherries.

This was garnished with fresh parsley springs and in the bowl is a dollop of hummus (from the wholefood store) just to add a little more variety.We often have bread which has fruits, vegetables or nuts added.

We have a delicious olive bread regularly with the whole olives baked within the bread. That is from our local bakery but another favorite is from the supermarket - cranberry and walnut bread.

Some of our favorite cheeses

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Barely Buzzed is an astonishing cheese and one of our clear favorites. Do you know what flavors this? Espresso coffee and lavender. It sounds like a strange combination I know but it's absolutely delicious. It's an American made cheese.Epoisses is known as 'the king of cheeses'. This is a French cheese and was originally made by monks way back in the sixteenth century. The recipe for making this cheese almost disappeared but luckily a small farm started production of this cheese anGrayson is another American cheese, made in Virginia. This is made in limited quantities and can be difficult to find so if you see it, buy it!Morbier is a traditional French cheese. The dark stripe is formed by a layer of ash that is added to the first layer of the cheese to protect it overnight.I love Mt Tam and others must agree because this creamy cheese is an award winner. It's made in America using organic milk.
Barely Buzzed is an astonishing cheese and one of our clear favorites. Do you know what flavors this? Espresso coffee and lavender. It sounds like a strange combination I know but it's absolutely delicious. It's an American made cheese.
Barely Buzzed is an astonishing cheese and one of our clear favorites. Do you know what flavors this? Espresso coffee and lavender. It sounds like a strange combination I know but it's absolutely delicious. It's an American made cheese. | Source
Epoisses is known as 'the king of cheeses'. This is a French cheese and was originally made by monks way back in the sixteenth century. The recipe for making this cheese almost disappeared but luckily a small farm started production of this cheese an
Epoisses is known as 'the king of cheeses'. This is a French cheese and was originally made by monks way back in the sixteenth century. The recipe for making this cheese almost disappeared but luckily a small farm started production of this cheese an
Grayson is another American cheese, made in Virginia. This is made in limited quantities and can be difficult to find so if you see it, buy it!
Grayson is another American cheese, made in Virginia. This is made in limited quantities and can be difficult to find so if you see it, buy it!
Morbier is a traditional French cheese. The dark stripe is formed by a layer of ash that is added to the first layer of the cheese to protect it overnight.
Morbier is a traditional French cheese. The dark stripe is formed by a layer of ash that is added to the first layer of the cheese to protect it overnight.
I love Mt Tam and others must agree because this creamy cheese is an award winner. It's made in America using organic milk.
I love Mt Tam and others must agree because this creamy cheese is an award winner. It's made in America using organic milk.

A treat - cheese pull-apart bread

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This is a great way of using up oddments of cheese. You'll find the instructions here > Cheese pull-apart bread recipe.Wow - totally delicious.

Note to strict vegetarians / vegans

We choose to eat meat-free and fish-free meals because of health reasons and our own personal tastes. Although we care very much about animal welfare, our love of cheese means that we don't check every cheese we eat for animal by-products.The range of vegan 'cheese' products is improving all the time and vegans can also enjoy this type of healthy lunch with carefully selected products.

© 2013 Jackie Jackson

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