An inviting cheese board should include cheeses in a variety of textures
and flavors. Plan on 2 oz of cheese per person. An assortment of crudites
(vegetables), thinly sliced breads and crackers should accompany the
cheeses; select from suggestions listed below. Plan on about 1 cup
vegetable pieces and 8 pieces of bread or crackers per person. Cheese
Texture
: Flavor Brie soft mild to pungent Camembert soft mild to pungent
Gruyere firm mild, nutty Montrachet soft mild Port du Salut semisoft mild
to robust Triple Creams: soft mild Brillat-Savarin L'Explorateur
Saint-Andre Cheddar firm mild to very sharp Cheshire firm and crumbly
sharp, salty Muenster semisoft mild to sharp Blue firm tangy, sharp, robust
Roquefort semisoft
: strong, robust, salty Stilton semisoft mellow, piquant
Crudites asparagus spears green onions turnip spears broccoli flowerets
mushrooms white radishes cauliflowerets sugar peas zucchini slices
cherry tomatoes
Bread Crackers French baguette rice crackers stone-ground
pumpernickel rye crackers wheat crackers Swedish limpa soda
crackers whole wheat flatbread rye with unsalted
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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