A good cheeseboard balances flavours, textures, and accompaniments to create an enjoyable experience. There is so much to choose from that the choice is overwhelming. My struggle is that I love cheese so much I would have 100 on a board and not bat an eyelid over the cost. Couldn’t eat it them all at once but I would probably have a good try!
To reduce the choice, why not attempt a themed version. I’ve looked at putting together a French cheeseboard just because there are so many to discover.
1. Cheese Selection
I would always try and aim for variety in both texture and flavour:
- Soft & Creamy – Brie, Camembert, Goat Cheese
- Semi-Soft – Havarti, Fontina, Taleggio
- Semi-Hard – Cheddar, Gouda, Comté
- Hard & Aged – Parmesan, Manchego, Pecorino
- Blue Cheese – Stilton, Roquefort, Gorgonzola
2. Accompaniments
Sweet Elements
- Fresh fruits: Grapes, figs, apples, pears
- Dried fruits: Apricots, cranberries, dates
- Honey, fruit preserves, or fig jam
Savoury & Crunchy Elements
- Nuts: Almonds, walnuts, candied pecans
- Olives or cornichons for acidity
- Charcuterie: Prosciutto, salami, chorizo (if including meat)
Carbs & Crackers
- A mix of crispy (breadsticks, crackers) and soft (baguette slices)
- Flavored crackers (black pepper, rosemary) to complement different cheeses
3. Presentation & Balance
- Serve cheeses at room temperature for the best flavor.
- Arrange from mild to strong flavors.
- Use a wooden board, slate, or marble for visual appeal.
- Provide separate knives for different cheeses to avoid mixing flavours.
The French Cheeseboard
A French cheeseboard should showcase a variety of textures and flavors, paired with classic French accompaniments. Here’s how to build a well-balanced one:
1. Cheese Selection (Variety & Balance)
Pick four to six cheeses from different categories:
Soft & Creamy
- Brie de Meaux – Rich, buttery, slightly mushroomy
- Camembert de Normandie – Earthy, more intense than Brie
Semi-Soft
- Reblochon – Nutty, creamy, slightly funky
- Morbier – Mildly tangy, with a distinctive ash layer
Hard & Aged
- Comté (18+ months) – Nutty, caramel-like, slightly crunchy
- Tomme de Savoie – Earthy, rustic, semi-hard
Blue Cheese
- Roquefort – Sharp, salty, creamy with a crumbly texture
2. Accompaniments (Classic French Pairings)
Sweet Elements
- Fresh fruit: Grapes, figs, pears, apples
- Dried fruit: Apricots, dates, raisins
- Honey or fig jam to pair with strong or salty cheeses
Savory & Crunchy Elements
- Toasted walnuts or almonds for texture
- Cornichons (French pickles) and Niçoise olives for acidity
- Dijon mustard (great with aged cheeses like Comté)
Bread & Crackers
- Baguette slices (essential for a French cheeseboard)
- Pain d’épices (spiced bread, great with blue cheese)
- Thin crisp crackers (neutral-flavored to let cheese shine)
3. Wine Pairings
- Brie & Camembert → Champagne or Chardonnay
- Reblochon & Morbier → Savoie white or light red (Gamay)
- Comté & Tomme de Savoie → Vin Jaune (Jura) or Beaujolais
- Roquefort → Sauternes (sweet wine) or Port
4. Presentation Tips
- Serve cheeses at room temperature for the best flavor.
- Arrange from mild to strong flavors on the board.
- Provide separate knives for soft and hard cheeses.
- Use a wooden board or slate for an authentic French feel.
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