Let's Eat: A Trendy, Edible Gift for Mother’s Day

Every Mother’s Day is an opportunity to show your mom just how special she is and how grateful you are for all she does. Make her day with a present that wraps the personal touch of a handmade craft and the novelty of a quirky trend into one unforgettable gift.

This year, upgrade your usual flower fare with an arrangement that’s beautiful and delicious: a California cheese bouquet. Customizable with ingredients tailored to fit your loved one’s tastes, these thoughtful gifts combine cheeses, berries, herbs and more wrapped together for a perfect Mother’s Day celebration centerpiece and gift with an artsy (and thoughtful) touch.

Created by cheesemonger Jessica Lawrenz, these easy-to-follow crafts for a Classic Cheese Bouquet or a California Bounty Cheese Bouquet call for wholesome cheese made with 100% sustainably sourced Real California Milk from dairy farm families. For best results, use medium-bodied cheeses that can be easily skewered without softening up at room temperature.

Find additional cheese bouquet inspiration and more recipes to celebrate Mother’s Day by visiting realcaliforniamilk.com.

Classic Cheese Bouquet

Craft courtesy of Jessica Lawrenz (@mongermoldandmilk)

Real California White Cheddar Cheese

Real California Brie Cheese

Salumi or Salami (thinly sliced)

Goldenberries

Lemonquats

Mini apples

Mini artichokes

Rosemary

Bay leaves

Wax flowers

Tools:

Knife

Floral foam block

Plastic wrap

Vase or bouquet paper

Flower cookie cutters (various sizes)

U-shaped toothpicks

Wooden skewers

Toothpicks

Floral tape

Ribbon or twine

Using a knife, cut the floral block into a shape that fits inside the vase. If using bouquet paper, use base at least 3 inches across and 4 inches high.

Wrap the floral block in plastic wrap to keep it from touching items in the bouquet; place inside the vase. If using bouquet paper, place the wrapped floral block in the mug to keep it from falling over.

Use various cookie cutters to prepare cheeses as flowers.

To create salumi roses, lay out 4-5 slices of salumi overlapping one another. Fold the row in half and roll it into a rosebud, securing it with a U-shaped toothpick. Place on the skewer, add herb leaves and use floral tape to secure the ends of the toothpick to the skewer. Repeat.

Skewer cheeses, salumi roses, goldenberries, lemon quats, mini apples, and mini artichokes.

To assemble, start in the center with larger items. Use shorter skewers or toothpicks to secure smaller items closer to the edges.

Use rosemary, bay leaves and wax flowers to fill gaps in back of bouquet.

To wrap: Once finished, gently lay block with skewers on top of paper, wrap and secure with tape and ribbon.

California Bounty Cheese Bouquet

Craft courtesy of Jessica Lawrenz (@mongermoldandmilk)

Real California White Cheddar

Real California Smoked Jalapeno Cheddar

Real California Brie Cheese

Salumi or Salami (thinly sliced)

Lemonquats

Mini apples

Fresh figs

Green grapes

Goldenberries

Dried apricots

Mini artichokes

Rosemary

Bay leaves

Olive leaves

Wax flowers

Tools:

Knife

Floral foam block

Plastic wrap

Vase or bouquet paper

Flower cookie cutters (various sizes)

U-shaped toothpicks

Wooden skewers

Toothpicks

Floral tape

Ribbon or twine

Using a knife, cut the floral block into the shape that fits inside the vase. If using bouquet paper, use base at least 3 inches across and 4 inches high.

Wrap the floral block in plastic wrap to keep it from touching items in the bouquet; place inside the vase. If using bouquet paper, place the wrapped floral block in a mug to keep it from falling over.

Use various cookie cutters to prepare cheeses as flowers.

To create salumi roses, lay out 4-5 slices of salumi overlapping one another. Fold the row in half and roll it into a rosebud, securing it with a U-shaped toothpick. Place on a skewer, add herb leaves and use floral tape to secure the ends of a toothpick to the skewer. Repeat.

Skewer cheeses, salumi roses, lemon quats, mini apples, fresh figs, green grapes, goldenberries, dried apricots, and mini artichokes.

To assemble, start in the center with larger items. Use shorter skewers or toothpicks to secure smaller items closer to the edges.

Use rosemary, bay leaves, olive leaves, and wax flowers to fill gaps in the back of the bouquet.

To wrap: Once finished, gently lay the block with skewers on top of the paper, wrap, and secure with tape and ribbon.