Assiètte De Fromages Recipe

Temper cheeses

Remove all cheeses from refrigeration 30–60 minutes before serving so their flavors and textures open up. For a large, dense hard cheese allow closer to 60 minutes; soft cheeses need about 30 minutes.

Prepare wheels and wedges

Leave whole wheels (Brie/Camembert) intact—score the top lightly with a knife and, if desired, cut a small wedge to show interior. Slice the hard cheese into 1/4-inch to 1/2-inch slices or 1/2-inch cubes, arranging some in a fan and some as stacks. Crumble or portion the blue cheese into a small pile. Arrange the semi-soft cheese in slices or small wedges that are easy to pick up.

Slice the baguette on a slight diagonal into 1/4-inch slices. Lightly toast the slices in a single layer on a baking sheet at 350°F (175°C) for 6–8 minutes until just crisp and slightly golden, or toast on a skillet until edges are browned. Arrange crackers and toasted baguette slices on the board near cheeses that pair well with them.

Wash and dry grapes, leaving small clusters intact for easier picking. If using fresh figs, halve or quarter them depending on size. Core and thinly slice the apple or pear and toss lightly with a few drops of lemon juice to prevent browning if not serving immediately. Place jams and honey in small bowls or ramekins; drizzle a little honey over the blue cheese or leave honey for guests to spoon on aged cheeses.

Arrange mixed nuts in a small pile or bowl. Drain olives and place in a small bowl with a cocktail fork. Rinse cornichons if brine is too strong and arrange them in a small cluster. Position savory items around the board to provide contrast and palate cleansers between rich cheeses.

Select a large wooden board or platter. Start by placing cheeses with some space between them so each type is clearly visible. Add small bowls for jam, honey and olives. Fill gaps with grapes, fig halves, apple slices, and crackers. Tuck rosemary or thyme sprigs around for aroma and visual interest. Sprinkle a pinch of sea salt and a few grinds of black pepper over sliced hard cheese if desired.

Provide appropriate knives: a spreading knife for soft cheese, a small hard-cheese knife or chef’s knife for firm cheeses, and a fork or small spoon for jams and honey. Place toothpicks for ease of picking up pieces. Label cheeses if serving to guests (small tent cards or chalk labels).

Serve at room temperature. Replenish items as needed and keep jams/honey at room temperature for easy scooping. Leftover cheeses can be wrapped in wax paper and stored in the refrigerator; bring back to room temp before re-serving.