Cheese tastes differ drastically and with more than 120 varieties in the case to choose from there is something for everyone. A brie type is a good start. Frommage d Affoinais (French) is a creamy triple crème brie (what’s not to like!) that has broad (literally) appeal. A well aged Canadian or Vermont cheddar adds some sharpness to the creamy smooth notes of the Frommage. You will want to include a blue of some type. For the folk who are not sure if they like Blue cheeses, a piece of German Cambazola is perfect. It is also a brie type cheese with blue running through it and has a wonderful flavor. St Agur (French) is a creamy blue that is also well liked and not overpowering. Those 2 are on my list of all time favorite cheeses. If you enjoy the blues, go for a pungent English Stilton or Roquefort (French).
Round these selections out with a harder cheese such as an aged Gouda or Gruyere
No cheese offering would be complete without a goat cheese. I particularly like the French Montrachet drizzled with a bit of good quality honey and sprinkled with Saigon Cinnamon. This gives a bright sweet edge to the cheese plate and is exciting and different.
Serve all of these with sliced pears, almonds, and Spanish fig cake as well as a assortment of crackers, bread and lavash.
As you prepare cheese trays in the future go with the ones that you know and enjoy and try and add a new one to provide good fodder for conversation as well as expand your cheese horizons.
Here are 10 of my all time favorites. Serve 3 to 5
Canadian Sharp Cheddar
Fromagge d Affoinois (plain or with herbs and garlic)
Vlasskaas (Gouda type)
Robiola (a goat, sheep cow milk cheese. Italian. Outstanding flavor)
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