How to contribute to this lovely gathering of Paris lovers? I’m going with a cheese course. I’m a big fan of cheese courses. I wrote about them when Kirsten came to town with her new book. And have crushed on Wisconsin cheeses at tastings and field trips.
And because the French are so devoted to their own cheese makers, I decided to opt for cheeses from my beloved Midwest to end my latest dinner party.
Oh so French, n’est pas?
How to end your meal with a great cheese course
In honor of Paris in July, I offer a few tips for your own cheese course:
- Something old, something new, something creamy, something blue. Pick three of these to ensure a nice variety. Or just be sure to mix it up.
- Choose cheese with a story. Maybe the cheese that you discovered on vacation, or found at a farmers market, or the one that first made you realize there is more than cheddar.
- Add something to embellish. Here I have pistachios and honey. If your board echo’s mine, encourage your guests to drizzle the honey over the blue – to me it’s a perfect combination. Fruit is a nice addition, a bunch of grapes, for example. Or dates. Dates with blue cheese and honey. Yes.
Whatever you decide to try, enjoy with friends and conversation. And don’t rush to do the dishes. Because the French know how to enjoy life.