Carolyne Kauser-AbbottProvencal RecipesTaste

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 Fresh Figs

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.
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine French
Servings 4


  • 1 Mild Cheese Such as brie, fresh chevre, Camenbert
  • 1 Medium Cheese Comté, Cantal, Tomme, Mimolette
  • 1 Cheese with a stronger flavour 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


  • 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
Tried this recipe?Let us know how it was!

Recipes with Goat Cheese

Goat Cheese and Pear Salad
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Check out this recipe
Goat Cheese and Pear Salad
Baby Greens with Fried Goat Cheese and Pears
Look no further if you're looking for a light main course for a warm summer evening. This recipe combines sweet, fresh greens with rich, creamy goat cheese for an impeccable combination that will impresses. Want to take it a step further? Pair this dish with a crisp, dry white wine and watch your guests fawn over your expertise.
Check out this recipe
Warm Goat Cheese Salad with Pears
Leek and Goat Cheese Tart
This light tart recipe is the perfect accompaniment for a crisp glass of Provencal rosé on the patio or by the fire. No matter what the weather is like, this savoury and creamy tart is absolutely delicious. With leeks and goat cheese being easily accessible in most regions year-round, make this tart with a fresh green salad for a dish that is sure to impress. Make sure to allow enough time for your dough to rest before using it.
Check out this recipe
Leek Goat Cheese Tart
Warm Goat Cheese Salad with Honey Mustard Dressing
This salad is quick to prepare. Use fresh, local ingredients, where possible. Enjoy for lunch or divide into smaller portions and serve as a starter course.
Check out this recipe
Warm Goat Cheese Salad with Honey Mustrad Dressing
Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.
Check out this recipe
How to Stuff Zucchini Blossoms

Whether cooking is your passion or not, entertaining should be enjoyable. Perhaps the climate in Provence lends itself to outdoor dining, but traditional cuisine generally involves a few seasonal ingredients and simple techniques. Below we share five (5) easy entertaining ideas inspired by the South of France, including cocktail nibbles, picnics, Sunday lunch and more.

Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal – apéro dinatoire.  According to Saveur Magazine, the Hungarians have perfected this low-key form of entertaining. Here is how to make a charcuterie cheese board.


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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).

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