Cheese platter with fennel, oranges and brandy

Ingredients:

• 150 g of Pecorino cheese or any sheep's milk cheese
• 150 g of Parmesan
• 150 g of gorgonzola
• 1 ripe red-skinned pear, sliced
• 1 fresh fennel root, peeled and thinly sliced
• 220 g red grapes
• 2-3 Navelin oranges
• 1 Sicilian blood orange, optional
• 2-3 shots of brandy

Preparation:

1. Arrange the three cheeses on a large board or platter. The Pecorino can be cut into thin slices. A small, sharp cheese knife is needed to crumble the Parmesan. The Gorgonzola can be crumbled or served with a knife for spreading. Slice the pear and arrange it next to the Gorgonzola.
2. Arrange the grapes in small bunches around the cheeses. Place the fennel slices next to the Parmesan and Pecorino. Slice the whole oranges into rounds and arrange them on a platter. Drizzle the orange slices with brandy and serve with the cheese plate. Serve with a shot of brandy per sliced ​​orange. To eat the oranges, tear the peel and unwrap the slice. Easy and delicious!
   
   This dish pairs well with a soft, elegant wine, such as a dry white, preferably biodynamic. Orsi Vigneto San Vito Vigna del Grotto Colli Bolognesi Pignoleto, a full-bodied wine with refreshing aromas of apple, pineapple, grapefruit, and herbs.