Cheese

Nancy Silverton knows exactly what she likes in terms of cheese after a meal. “Always a blue cheese,” she says, “and always a goat cheese. If the blue cheese is Stilton or gorgonzola, then a fresh goat cheese. If it’s a mild blue, then I like an aged goat cheese. And I always like a strong-tasting cheese—even a Parmesan.”

If only serving one bread with cheese, Silverton would like to see it be a white bread, such as a sourdough bâtard, while Lindsey Shere might opt for a whole wheat/walnut bread offering. “It’s so good with cheese,” Shere says.