In France having a cheese board on the table for diner is part of the meal. It is the third course that everyone enjoys even more than dessert! A cheese board is like a master piece. It needs texture, color, and a story. A good cheese board should be a feast for the eyes as well as the palate.
Serving portions?
Depending on whether you are serving the cheese as an appetizer, on a buffet or as an after dinner cheese plate, portions vary.
- For a cheese plate, the portion should be about 3 ounces
- For an appetizer 3 to 4 ounces
- For a buffet 4 ounces
Always buy enough cheese to offer a generous serving. The cheese should look bountiful. If there is some left over, go to our page “In The Kitchen” for recipes!
Selection:
A cheese board selection may include one to five cheeses. You may decide to have a hard cheese, a blue, a washed rind, a fresh cheese and a Bonne Bouche, Bijou or Coupole.
Don’t forget our Sea Salt Butter in the basket to serve as an accompaniment – especially with blue cheese or brie.
In France, fromage blanc is often offered with a side of crème fraîche and some sugar to sweeten this light alternative.
You may also want to select the cheeses according to types: all goats’ milk cheese or all blue cheeses, or by region: New England Cheese Board (see below) or strictly British cheeses.
Serving temperature:
Remove the cheese from the refrigerator at least 2 hours before serving. Unwrap the cheese and place it on a platter. The cheese needs to breathe before serving. Butter and fromage blanc should be served cool.
Presentation:
Keep it simple, its all about cheese and tasting. Cheese should be placed on a natural material like a wooden board, or marble…. Use one knife per cheese and choose a board large enough to have space between each cheese. Include a fork to hold the hard cheeses while slicing.
Always offer both a knife and fork for the cheese course. This way the rind can be easily removed by those who prefer not to eat it. We recommend you try our Bonne Bouche, Bijou and Coupole with the rind. The rind is where most of the cheeses’ character is condensed and brings a sweet note to the cheese.
Cutting:
Cutting the cheese is as important as the selection. In restaurants the Fromager will cut the cheeses for you. You need to obtain clean slices to preserve the cheese. You will then be able to return the cheeses to the refrigerator in the right conditions.
Accompaniments:
The best accompaniment to our cheeses is always a nice glass of wine and fresh bread. The best combination is usually the simplest. Here are some ideas that pair well with our cheeses:
- Butter and especially our Cultured Butter with Sea Salt Crystals. The butter will temper some of the strong cheeses like camembert or blue.
- Dried fruits like apricots, pears or figs are all very good with goat cheese.
- Fresh fruits like pears and figs with a drizzle of honey
- Fresh cheeses like fromage blanc, are always special with fresh berries or a special fruit coulis. If savory is preferred, top the fromage blanc with fresh herbs and ground pepper.
New England Cheese Board
Bonne Bouche or Coupole
Bijou
Chevre - plain, herb or pepper
Cheddar 12 months
Blue Cheese
Washed Rind
Fromage Blanc
Goats’ Milk Cheese Board
Bonne Bouche
Coupole
Bijou
Chevre
Creamy Goat Cheese
Vermont Butter & Cheese Company Cheese Board
Bonne Bouche or Coupole
Bijou
Chevre
Creamy Goat Cheese
Cultured Butter with Sea Salt Crystals
Fromage Blanc
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