Persimmons, Dates, and Soft Cheeses


  • 2 soft cheeses, 6–8 oz (185–250 g) each, such as Camembert, chèvre, or Monte Enebro
  • 6–8 oz (185–250 g) triple-cream cheese such as La Tur or Explorateur
  • 2 persimmons, very thinly sliced
  • ½ cup (3 oz/90 g) dates
  • ½ cup ( oz/75 g) cashews


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, persimmon slices, dates, and cashews on a cutting board, marble slab, or platter. Include a paring knife or soft-cheese knife for each cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.