Cheese. Queso. Fromage. Formaggio… Every culture and country speaks its own unique cheese language. It’s a universal understanding. And, out of every country I’ve ever visited, I have yet to find one I don’t like. It’s my number one indulgence, and reasonably so. Some people say they have a sweet tooth, well, not me…I’d take a sliver of Robusto over chocolate cake any day.
Assembling the perfect cheese board is a fantastic entertaining skill to have. It requires zero cooking and is sure to be a hit at any party. However, there is a method and science to it…
The formula for a beautifully balanced cheese board consists of 5 cheeses: Goat cheese, Soft, Hard, Washed Rind, and Blue. (3 is okay, too…but the mo cheese the mo betta.)
When I spent some time learning to cook (and eat, mostly) in the South of France last summer, I also learned that you generally want to eat the cheeses in the aforementioned order, mildest to most pungent. This method maximizes all savoring, happy-food-dance potential. However, you don’t have to go to the France to learn this (but, of course, I would never dissuade you from that)…
If you’re in Austin, my favorite cheese shop is Antonelli’s in Hyde Park. I could spend (and have spent) hours in there tasting and learning my way through the world’s greatest (and smelliest) cheeses. The friendly folk who work there are true cheese experts and I wish I could be them. Sometimes.
Also, if you’re in New York and love cheese, well, I probably needn’t introduce you to Murray’s Cheese Shop. Unequivocal paradise.
¡Buen provecho and happy cheesin’!
Above picture: Cheese and charcuterie board we had at L’Antico Pozzo in Bellagio, Lago di Como, Italy.
Here’s a fromagerie we visited in Avignon, France…I know you’re salivating too.
Here is a cheese board I assembled as an appetizer for a birthday party this summer. All of the cheeses are from Antonelli’s here in Austin. I served them with sliced baguette, fig jam, prosciutto, and Creminelli’s Tartufo Salami (aka truffle sausage, aka heaven).
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