French: Cheese Platter

Recipe by Paul Young <info@cooking-with-paul.com>

(serves many)

Ingredients:

Regions:

Lyon (Auvergne-Rhône-Alpes)

Provence (Provence-Alpes-Côte d’Azur)

Burgundy (Bourgogne-Franche-Comté)

Cheeses

Ossau-Iraty (sheep milk), Roquefort, Bleu cheese, Saint Nectaire, Cantal, Fourme d’Ambert, Salers

Chevre (goat milk), Camembert, Brousse du Rove, Pélardon

Brie (or D'affinois),

Époisses de Bourgogne, Morbier, Comté, Crottin de Chavignol

Fruit  (seasonal)

blackberries,

raspberries

red grapes,

cherries

blueberries,

strawberries

Sweets (optional)

cherry preserves

fig preserves

black currant preserves

Procedure:

  1. Slice cheese as needed
  2. Prep fruit and veggies: wash, cut or slice (if needed)
  3. Arrange all ingredients on a wood board or large platter; make use of smaller dishes for crumble cheese and preserves
  4. Provide toothpicks, butter knives, and small plates for self service