B Y A B B Y M O N T A N E Z
e only people who love cheese more than Americans are the French.
e difference being that in France, there are rules. Cheese is always
served in odd numbers. You never cut it into cubes. And oentimes, it's
eaten in lieu of dessert. America, a country notoriously known for being
a rule-breaker, never quite took to the formalities of fromage. When it
comes to creating the perfect cheese plate, however, we could stand to
learn a thing or two from our European counterparts.
I recently paid a visit to the French Cheese Board, an interactive cheese
shop and culture lab in Nolita, and met up with Charles Duque who is the
managing director of e French Dairy Board for the Americas. Basically
his job is to eat, sleep and breathe all things cheese. Duque walked me
through the ins and outs of craing a French-inspired cheese board from
terminology to how to shop, picking the right accompaniments, wine
pairings and plating.
V U E N J . C O M
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