Cheese Course

Cheese Platter

I have a new piece appearing today on NPR’s weekly Kitchen Window column: this one is all about putting together a cheese platter, how to serve it and what to enjoy it with.

And on the picture above, you will recognize — from left to right — an ash-coated goat cheese from the Deux-Sèvres, a Pont-l’Evêque from Normandy, and a Perail des Cabasses, a sheep’s milk cheese from Aveyron.

(Previous contributions to Kitchen Window:
Fresh Herb Muffins
Cherry Soup with Hazelnut Rosemary Tuiles
Artichoke and Goat Cheese Mille-feuille,
Asparagus Confit with Almonds and Rosemary,
Chocolate and Candied Ginger Tartlets.)

  • Jen

    Those little fruits in the picture beside the grapes; what are they? I’ve only ever seen them a few times and have been wondering what they are.

  • naomi

    Jen – they’re figs.

  • Nothing is better than a big plate of cheese and a bottle of very good wine…

  • Jen – Yes, they’re small black figs, and these particular ones come from Solliès in the South of France.

  • Laura

    Mmm, Pont-L’Evêque. *drools on keyboard*

  • Those figs are delicious, I’ve not been able to find them in the States anywhere. Clotilde, while you lived on the west coast, did you come across them? The goat cheese pictured above is one of my favorites!!

  • Christy

    I can’t imagine drizzling honey on reblechon. Do you do that often? When I lived in Thônes, I stayed for a bit with a family who made reblechon. The smell left something to be desired, but oh my did we eat well!

  • I am so glad for this essay. A wonderful new cheese shop opened here in town (Santa Cruz, California), and I hadn’t the first idea how to put together a cheese course–but they’ve got the goods. Shallot confit sounds fabulous.

    Is it possible to see an enlarged version of the photograph on the essay?

    Thanks for this post. It’s so helpful.

  • Alisa

    Yippee! Cheese remains one of my culinary hurdles. I really like it, and know that there is so much to know, but I know nothing. Well until now! I even printed the article. Merci beaucoup!

  • audrey

    What a beautiful spread! The French really really know how to live!

  • Oh, my heart truly does beat faster when I see a good cheese platter. Especially cheeses from France. I did a post this week about dining with my favorite family. Francoise is French, and she always casually lays out the most gorgeous cheeses. The light was right, and I happened to capture the taste of that cheese in the photo.

    Clotilde–you always inspire me.

  • My favourite part of the meal. Gorgeous cheeses Clotilde.

  • Mary

    I am new to this blog……how interesting it is and fun to read the comments….I used to live in Paris many years ago and still remember the wonderful small cheese shops that used to be a part of my everyday adventures. There is nothing like them!

  • asha

    as a former Northern Californian, this is my favorite piece so far – there’s Nothing like good cheese, is there…

  • Radish – No, I don’t remember finding this type of small fig in California, but the Black Mission figs we used to buy were good too!

    Christy – The most classic way to eat a Reblochon is indeed on its own or melted for a tartiflette, but honey works well too, it’s a nice change and it brings out a different set of flavors. Honey works well with Camembert as well — camembert au miel is a signature dish at a restaurant near me called Café Burq.

    Tana – So glad this will come in handy as you explore that new store! I’d love to know what their selection is like. And I have uploaded a bigger version of the pic, here :

    Shauna – Beautiful pic indeed, and I love the cheeseboard! Do you know where it comes from?

  • Thank you for a very good story. I put up a post about it on

  • IowaSlovak

    I have a question. I really like cheese, but I don’t know if and when you it the “rind”. Could you please explain. Thank you.

  • Your papounet

    It’s fairly simple : if it’s hard and unchewable, don’t eat it. If it ain’t, do !

    (And I’m serious…)


    hey everyone i’m new to chocolate and zucchini i hope to get some good ideals from this website.

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