The single cheese option
Serving a single cheese can be a good solution and makes for an original and attractive cheese course. For a rustic meal in a relaxed setting, you could opt for a whole Brie.
In October, you could serve a Mont d'Or to be eaten with a spoon (serves 6 persons ideally).
The traditional platter
This is a more traditional option, but make for a delicious cheese course.
Choose, for example, 5 to 7 cheeses from different categories and terroirs.
|Normandy Camembert||Soft ripened||Normandy|
|Brie de Meaux||Soft ripened||Ile-de France|
|Bleu des Causses||Blue cheese||Languedoc|
|Fourme d’Ambert||Blue cheese||Auvergne|
With a regional selection, you can bring all the delights of a same terroir together and enjoy a choice of beverage pairings from wine, cider, beer or eau-de-vie, not forgetting some traditional bread.
There are various possibilities to choose from based on the following indication: three cheeses from the same region and from three different cheese categories.
Another idea is to base your cheese platter around one "star" cheese, typically from the washed-rind category. Please feel free to ask us for advice.
For a fascinating and delicious experience, you could also serve an all-cheese meal.
Serve consecutive platters of three to five cheeses from each category, making sure to respect the crescendo of flavours by following the order below:
Don't be afraid to extend the panel of flavours by serving non-French cheeses such as Gorgonzola, old Gouda or Fribourg Gruyère, for example.
To accompany the meal, serve an assortment of finely sliced breads and a selection of raw vegetables of your choice to counterbalance the cheeses' strong flavours. We suggest that your end your meal with a sorbet.