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The cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. (Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes).

Edible flowers or herbs
Cheese
2 cups dry white wine
1 envelope unflavored gelatin

Lay the flowers and herbs flat on top of the cheese in the presentation that you want to display.

Then remove the flowers and herbs, lay them aside in the pattern you want to display them.

In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice.  Keep stirring as it thickens, NOTE: Stir slowly so you don’t create bubbles.  (If it gets too thick, you can reheat and repeat.)

Place the cheese in a dish to catch the drippings from your glaze.

Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can “paste” on your flowers in the design pattern you planned.

Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers.

NOTE: Make as many layers of glaze as necessary to cover your decorations – can be three layers for a thick design. If the glaze thickens up too much, just reheat and replace in ice.

Serve with crackers.cheese

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