Fruit and Raw Cheese Kabobs (GF)


Who doesn’t love fruit and cheese! Mmm!

These fun kabobs make a delicious wholesome snack, or light lunch – just serve with some whole grain crackers {or GF crackers} and nitrate-free turkey slices on the side! And if you’re pressed for time, simply skip the the cookie-cutter step and just cube the raw cheese.


These kabobs are as fun to make as they are to eat – so why not get your kids involved! Have them help cut out the fun shapes. Just be sure to carefully supervise young ones if they help to place the fruit and cheese on the skewers – we don’t want any owies!

For some helpful Kids in the Kitchen tips and strategies, check out Cultivating Little Sous Chefs.

Fruit and Raw Cheese Kabobs (GF)

Fruit and Raw Cheese Kabobs (GF)

Ingredients

  • Assorted Fresh Organic Fruit & Berries (virtually anything your kids like will work)
  • Organic Raw Milk Cheese
  • Wooden skewers

Instructions

  1. Use 1-inch to 1 1/2-inch cookie cutters to cut shapes out of raw cheese. Cut fruit into thick pieces. Thread fruit and cheese onto wooden skewers, alternating to create a pleasing pattern.
  2. For safety, be sure to snip off the pointed end of the skewer with a pair of kitchen shears. Place in a flat storage container and chill until serving time (or overnight).
  3. These make a delicious wholesome snack, or light lunch – just serve with some whole grain crackers and nitrate-free turkey slices on the side!

Notes

Don't discard the leftover cheese pieces from the cut-outs, save them for another great snack – cheese and crackers, or use in other recipes.

http://thenourishinghome.com/2012/03/fruit-and-raw-cheese-kabobs-gf/

You Might Also Like:

Comments

  1. Katherine says

    Why raw milk/cheese? I see that on lot on here, but I thought since it’s unpasteurized it’s not safe (well also since I’m pregnant that’s what’s ingrained in my head)? Thanks! :)

    • says

      Hi, Katherine. Raw milk cheese is made using pure raw milk that is heated at low temps to retain it’s active enzymes and cultures. However, in the U.S., the FDA requires a lengthy 60-day aging process for unpasteurized cheese so it’s considered “safer” than true raw milk cheese since this lengthy aging process results in the acids and salts in raw-milk cheese to inhibit harmful bacteria from growing. So when I refer to raw milk cheese, keep in mind that in the U.S. it’s not really “raw” because of the lengthy aging process. Yet, because it’s made with good quality milk to begin with, I believe it’s a better product for those who can tolerate dairy.

      Another healthier alternative to conventional U.S. pasteurized cheese is grassfed cheese (sometimes referred to as pastured cheese), which is cheese made from the milk of pastured cows (cows that actually eat grass not grain). Similar to raw milk cheese, these cheese start with a purer milk. However, in the case of grassfed the milk is generally pasteurized before the cheese-making process.

      And last but not least, organic cheese made from pasteurized organic milk is certainly a better option than conventional non-organic cheese. I hope this helps. And congratulations on your pregnancy! If you do have concerns about soft cheeses, such as feta and others that are typically restricted during pregnancy, I highly encourage you to avoid these products. I always live by the rule of being ultra-conservative during pregnancy.

      Lots of blessings, Kelly

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 4 = eight

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>