ReceptnaptárPlateau de fromages français (French cheese board)
The plateau de fromages is an important course of the French meal: a selection of cheeses of different types served between the main course and dessert. A well-assembled board offers an interesting journey of flavours: soft, blue, hard and goat's cheese, with accompaniments.
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Ingredients
Method
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- Take the cheeses out of the fridge about 30 minutes before serving so they come to room temperature.
- Arrange them on a nice wooden board or platter.
- Garnish with walnuts, fresh grapes and a little honey.
- Serve with fresh baguette.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always include at least three types: soft (Camembert, Brie), hard (Comté) and blue (Roquefort); if you can, add a goat's cheese too.
- Take them out of the fridge 30-60 minutes before serving; at room temperature their flavour opens up.
- Give each cheese its own knife so the flavours do not mix.
- For accompaniments, baguette, walnuts, fresh grapes, fig jam or honey are the classics.
- Taste the cheeses moving from the mild towards the strong.
Frequently asked questions
How much cheese should I allow per person?
50-80 g per person as a cheese course, 100-150 g per person as a main course.
How do I store leftover cheese?
Wrapped in wax paper or cheese paper, in the fridge's vegetable drawer; not in plastic wrap, because it suffocates.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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