Flemish Cheese Board with Five Cheese Styles

Name: Flemish Cheese Board with Five Cheese Styles
Prep time: 30 min
Total time: 30 min
Yield: 8 people
Cuisine: Belgian
Ingredients: 2 pieces Soft cheeses, such as Brie and a creamy local cheese; 2 pieces Semi-hard cheeses, such as Morbier or Pas de Rouge; 2 pieces Hard cheeses, such as aged cheese and Tomme-style cheese; 2 pieces Blue or washed-rind cheeses, such as Roquefort or Stilton-style; 250 g Grapes; 120 g Nuts; 1 assortment Bread and crackers

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This Flemish-style board follows the classic advice: start with creamy soft cheeses, then half-hard, then hard cheeses and finish with stronger blue or washed-rind cheeses. The result is varied but still coherent.

Serves: 8 people

Preparation time: 30 min

Ingredients

Soft cheeses, such as Brie and a creamy local cheese – 2 pieces
Semi-hard cheeses, such as Morbier or Pas de Rouge – 2 pieces
Hard cheeses, such as aged cheese and Tomme-style cheese – 2 pieces
Blue or washed-rind cheeses, such as Roquefort or Stilton-style – 2 pieces
Grapes – 250 g
Nuts – 120 g
Bread and crackers – 1 assortment

Method

STEP 1
Build the board in a tasting order from mild to stronger, which is the easiest way to keep many cheeses from feeling random. Put the milder cheeses on one end or side and move gradually towards the bolder ones.
STEP 2
Allow enough room between the cheeses that each keeps its own identity. Add grapes and nuts afterwards, not before, so you can still see the logic of the cheese order.
STEP 3
Keep the bread and crackers as support rather than the centrepiece. With a board like this, the pleasure is in tasting from one family of cheeses to the next without too many distractions.