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The Cheeseboard
Appears in
By Paul Gayler
Published 1997
The cheeseboard in a good restaurant will offer 10 to 15 varieties of cheese, chosen for their different characters and strengths. At home, it is better to have a small selection of cheeses in their prime than a large number in poor condition. A small selection is also less confusing to the palate, enabling your guests to relish each cheese to the full. It generally makes sense to offer one hard or semi-hard cheese, one semi-soft and one blue.
If possible, buy from a good cheese shop, where the cheeses are properly stored and staff will be able to advise you. As a change, it can be fun to put together an alternative cheeseboard - see for ideas.
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