Cheese Board

Cheese Board

French custom calls for the fromage (cheese) course to be served just before dessert, but when displayed as an edible centerpiece, it might be hard for guests to resist having a nibble before then.

Cheese Board
  • Assorted cheeses *
  • Grapes
  • Dried apricots
  • Almonds or other nuts
  • Assorted crackers
  • Honey (optional)
  1. Arrange cheeses on a cheese board or platter. If desired, label according to type. Fill in gaps between cheeses with grapes, dried apricots, almonds, and crackers.
  2. Serve with honey for drizzling, if desired.
  3. For best flavor, serve at room temperature.
We recommend 1 ounce per person per cheese using a variety of cheeses such as those made from cow’s, sheep’s, and goat’s milk to ensure different textures (from soft to hard) and tastes (from mild to sharp). We used Port-Salut, Rogue Oregonzola Blue, Pyrenees Brebis Herve Mons, Bucherondin, Doux de Montagne, and Pave du Nord Herve Mons (an unpasteurized cheese that should not be eaten by anyone with a compromised immune system).


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