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read on for some simple tips that will make you and your guests smile and say cheese. the french platter cheeses, clockwise on platter from top right: camembert, comté, roquefort, mimolette; off platter at right: langres. served with baguette, saucisson sec, chestnut honey, cornichons, chocolate-covered
familiar with, like challerhocker, a creamier cousin of gruyère, or caveman blue, a balanced, toasty blue from rogue creamery in oregon. the italian job cheeses (clockwise from top): parmigiano-reggiano or grana padano, quadrello di bufala, fontina val d'aosta, gorgonzola. served with ciabatta, acacia honey...
https://www.finecooking.com/article/build-perfect-cheese-platter