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
Ingredients
- Assorted cheeses *
- Grapes
- Dried apricots
- Almonds or other nuts
- Assorted crackers
- Honey (optional)
Instructions
- 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.
- Serve with honey for drizzling, if desired.
- For best flavor, serve at room temperature.
Notes
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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