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, dates, dried fruit, and nuts on a cutting board, marble slab, or platter. Include paring knives for the blue and the crottin and a sharp paring knife or cheese plane for the Gouda. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.
© 2013 All rights reserved. Published by Weldon Owen.