My massive vintage bread board ideally features the assortment du jour
What makes a good board? Here is an informative reference chart
One more ingredient not listed is Cornichons, the mini french pickle for a crisp tartness to offset a strong cheese.
Now onto the real goods.......the cheese, and this is where I become a massive snob.
Nope, this is not it, bricks of American processed cheese, sliced.
Love some of the American craft, unpasteurized cheese, but let's focus today on the French & British cheeses
As mentioned above, choose from soft, semi-firm, aged and bleu. If in Paris the most renown and awarded Fromagerie is Laurent Dubois, a line forms every morning
British Cheeses are equally interesting
This popular cheese monger holds two royal warrants, one from Her Majesty and His Highness,
The mounding and spill over effect is reminiscent of a medieval feast. Choose items of many colors, and amass variety, it's a miniature piece of art.