Serving a Cheese Course in France is Culinary Tradition

“How can you govern a country which has two hundred and forty-six varieties of cheese?”

~ French President, Charles de Gaulle in 1962

Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild to strong in flavour, along with some crusty baguette and oftentimes a green salad.

The “recipe” below is more of a guideline as the choice of cheese and quantities depend on the number of people you expect to serve.  The seasonal cheese tray below includes fresh figs, dried fruit and nuts. While this presentation is not traditional, it is still delicious. Regardless, it is best to limit the choices if you plan to serve a dessert following the cheese course.

Cheese plate with Seasonal Figs

Carolyne Kauser-Abbott

The quantities will vary depending on the numbers at your table. However, as a rule, provide a selection of cheeses from mild to strong. You can prepare individual plates for each person or one larger board allowing everyone to select their favourite cheeses.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine French

Servings 4

Ingredients

  

1x2x3x

• 1 mild cheese Such as brie, fresh chevre, Camenbert
• 1 Medium Cheese Comté, Cantal, Tomme, Mimolette
• 1 strong cheese Reblochon, Epoisses, SaintNectaire
• 1 Blue Cheese Such as Roquefort
• Walnuts or other nuts allow 3-4 person
• fresh figs allow 1-2 person
• Dried Fruit dried figs, prunes, apricots
• 1 baguette sliced

Instructions

 

• Prepare your cheese tray, placing the cheese in order of mild to strongest.
• Wash the figs. Cut off the tops and slice in half or quarters.
• Decorate the cheese plate as you wish and serve with fresh sliced baguette.

Keyword Cheese, Dried Fruit, Figs, Walnuts

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).