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.)


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