Apricots, Almonds, and a Trio of Cheeses


  • 6–8 oz (185–250 g) fresh goat’s milk cheese
  • 6–8 oz (185–250 g) sheep ’s milk cheese such as pecorino pepato
  • 6–8 oz (185–250 g) semifirm cow’s milk cheese such as tomme de Savoie
  • 2 apricots or peaches, thinly sliced
  • ½ cup (3 oz/90 g) almonds


About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, apricot slices, and almonds on a cutting board, marble slab, or platter. Include a spreader for the soft cheese and a paring knife for each of the other cheeses. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.