Planche De Fromages Recipe

1. Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving and keep covered. This brings them to room temperature so their flavors are more pronounced and textures are creamy.

2. Prepare Camembert (optional warm)

If you want a warm, melty Camembert: preheat oven to 180°C (350°F). Place the whole Camembert (in its wooden box if oven-safe or in a small ovenproof dish) on a small tray. Score the rind lightly in a crisscross pattern, drizzle 1 tsp olive oil and 1 tsp honey over the top, and bake 10–12 minutes until just gooey. Remove from oven and set on the board. If serving Camembert cold, skip baking and serve as-is.

3. Slice and present hard/firm cheeses

Trim rind if desired from the Tomme de Savoie and cut into irregular wedges about 1–1.5 cm thick so guests can pick up pieces. Cut the Emmental into thin triangular slices or cubes for easy grabbing. For the Sainte-Maure de Touraine, leave the log whole or slice into 1–1.5 cm rounds, keeping the ash line visible for visual interest. Crumble or cut the Bleu d'Auvergne into chunks or spoonable pieces; place in a small section of the board so its strong aroma doesn’t overpower the others.

4. Prepare breads and crackers

If using baguette, slice on a diagonal into 1 cm slices. Toast lightly if you prefer a crunch. Arrange crackers and/or bread on the board in small stacks or fanned piles near cheeses that pair well (Camembert, Tomme, Emmental).

5. Arrange pickles, olives and nuts

Place cornichons in a small bowl and set on the board. Drain and place olives in another small bowl. Scatter the toasted walnut halves in a small pile near the blue cheese and goat cheese so guests can combine textures.

6. Fruit and preserves

Rinse grapes and pat dry; leave some on stems for visual appeal. Core and thinly slice pear or apple and brush with a tiny amount of lemon juice if preparing ahead to prevent browning. Spoon fig jam or onion marmalade into a small bowl and place near the softer cheeses. Position the honey in a small dish with a drizzle spoon next to the blue or Camembert for guests who like a sweet contrast.

7. Garnish

Tuck rosemary or thyme sprigs around the board to add aroma and color.

8. Choose a large wooden board or platter. Start by placing the largest items first: the Camembert (baked or whole), Tomme de Savoie wedges, Emmental slices, Sainte-Maure log, and a small mound or spoon of Bleu d'Auvergne. Space cheeses out so guests can access each from multiple sides.

9. Fill gaps with bowls of olives, cornichons, jam and honey. Arrange breads and crackers in the remaining spaces, and sprinkle walnuts and grapes around the cheeses. Ensure each cheese has a dedicated knife or spreader to avoid mixing flavors.

10. If serving warm Camembert, provide a small plate for the hot skillet or dish and remind guests it will be hot. Offer instructions for guests: try blue cheese with honey and walnuts, Camembert with jam and bread, Sainte-Maure with grapes or crackers, Tomme with bread and herbs, and Emmental with simple crackers.

11. Serve immediately once assembled. Replace any emptied accompaniments as needed. Leftover cheeses should be wrapped tightly and refrigerated; let them come to room temperature again before the next serving for best flavor.