The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy

Ingredients

• 1  sicilian blood orange dried cleaned
• 2  to 3 jiggers brandy 
• 1  bulb fennel fresh trimmed thinly sliced
• 0.3 pound gorgonzola 
• 2  navel oranges dried cleaned
• 0.3 pound parmigiano-reggiano 
• 1  skinned pear red ripe sliced
• 0.3 pound pecorino cheese 
• 0.5 pound grapes red

Equipment

• cheese knife

Directions

1. Arrange the 3 cheeses on a large board or platter. The pecorino may be sliced. The Parmigiano needs a small sharp cheese knife to crumble it. The Gorgonzola will need a spreader. Slice pear and set it along side the Gorgonzola for spreading. Arrange the grapes in small clusters around the cheeses. Arrange the fennel slices near the Parmigiano and pecorino cheeses. Slice whole oranges into disks and arrange them on a shallow dish. Douse the orange slices with brandy and serve with cheese course. Use 1 jigger of brandy for each sliced orange. To eat the oranges, rip the skin and "unroll" each slice. Easy. Delicious.