Terry Pulliam Burd wrote:

> I have a tin of very small, leaf shaped cutters that I bought in the
> pastry/baking section of a cookery store for cutting out pastry shapes
> to decorate pie shells, tarts, etc. They're roughly 1 1/2" w and l and
> they're fairly sharp. I've used them to cut cheese (not the hard
> cheeses such as parmesean, but the softer ones such as cheddars) for
> pretty cheese platters and they work really well. There are 7 leaf
> patterns in all, IIRC (too lazy to go look).


This is a good idea. I'm going in to work shortly and don't know if I'm
in charge of today's cheese platter or not. I may be in charge of a
later one. I'll see what I can do with the shape of the cut cheese. I
like Nancy's idea of the fake leaves too. I'll have to check that out.


The question at the moment is how to charge for the platter. I don't
think it is a big deal to weigh the cheese, charge for it normally as we
do when customers buy it by the pound and not on a platter, then tack on
a presentation fee for the fact that we've arranged it nicely and gotten
it ready for pick-up. But my boss has asked about this a few times now
so I'm not sure what she's getting at. I think she wants to be able to
quote a price before weighing the cheese, have some sort of per person
formula.


--Lia