Dec 10, 2012
A nice selection of French Cheeses makes for a wonderful platter for a cocktail party or as an appetizer for a dinner party. In general, for a cheese tray, choose at least 4 to 5 different kinds of cheeses and then generally plan on 3 to 4 ounces of cheese per person.
1/4 cup chopped parsley
2 tbsp. chopped chives
1/2 tbsp. mixed peppercorns (crush coarsely, if desired)
1 small log goat cheese
1 small wheel Brie
1 wedge Roquefort
1 wedge Comté
1 wedge Mimolette
Sea Salt and Rosemary Flatbread
1 baguette, sliced
Handful dried cranberries and/or dried cherries
Fresh fruit, such as grapes, fresh figs and/or pears
Honey and/or fruit chutney
To make the herb and peppercorn crusted goat cheese: Combine parsley, chives and peppercorns on a small plate and then roll goat cheese in the herb mixture.
Arrange herb and peppercorn crusted goat cheese, Brie, Roquefort, Comté and Mimolette on cheese board. Serve cheeses with Sea Salt and Rosemary Flatbread and baguette slices. Finish cheese board with walnuts, cranberries, dried cherries, fresh fruit, honey and/or fruit chutney, as desired.
Substitute Boursin for the goat cheese.
Substitute Camembert for the Brie.
Substitute Stilton or St. Agur for the Roquefort.
Substitute Gruyère or Emmentaler for the Comté.
Substitute aged Cheddar or aged Gouda for the Mimolette.
Yield: 4 to 6 servings.