Making a cheese plate is an art the French have been mastering over the centuries. This is hardly suprising in a country that has 246 varieties of cheese and where 47% of the population eat some daily. However setting up the perfect cheese plate is not as difficult as it looks. Here are some guidelines to create your own plateau de fromages (cheese plate).
Let’s start with an ethical debate. Traditionally, cheese is served in France after the entrees and before the dessert. In many countries, including the United States, the cheese plate is however passed along with the apetizers. Far from me the idea to point any fingers, even though I chose my (French) side years ago at school when the lunch lady asked me in a loud voice “Fromage ou dessert ?” (cheese or dessert). If you don’t want to take sides, know that Italians eat their cheese after dessert. Confusing, right?