Cheese Platter 101; Less is More!
When it comes to creating an interesting cheese platter, I am of the view that less is often more.
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To Mould or Not To Mould?
Mould is an integral part of the cheesemaking process. Think Camembert or Blue cheese. Now think of them both without mould... then stop.
The Good, The Bad and The Ugly
As I look at a less than perfectly presented piece of one of my utmost favourite cheeses, an Epoisses from Burgundy, I feel the need to share some of my thoughts on cheese presentation. What is good, what might be considered bad and the beauty of these 'ugly' cheeses!