How to Make a French Cheese Board
Learning how to make a French cheese board is as easy as 1-2-3 with this simple method that I’m sharing today in this post. Whether you’re making a board for dinner with a couple of friends or entertaining a group of 10, I’m sharing how to build a cheese board that’s true to what you’d see in an actual French person’s home.
What is a French Cheese Board Called?
If you visit any French bistro, you’ll often find the option of ordering a mixture of cheeses. Sometimes, this is listed under shared plates as a planche de fromages (platter of cheeses).
Other times, it’s listed after the main food as a planchette de fromages or just fromages affinés. A planchette is a small platter and affinés just translates to aged.
When is a French Cheese Board Served in France?
While it’s normal to see people sharing a cheese board with a glass of wine at a casual brasserie, a French cheese board is often served in between the main meal and dessert.
At a restaurant, you may choose a small cheese plate as an alternative to dessert too, if you don’t have much of a sweet tooth.
This is very different from the way Americans consume a cheese board, which is typically as an appetizer.
How is a French Cheese Board Different from an American Cheese Board?
A French cheese board is different from an American cheese board not just because it’s made with French cheeses, but it’s also way more simple and minimalist in comparison.
In the States, cheese boards are often very grand and elaborate in nature. You will typically find charcuterie, fruit, spreads, crackers, nuts, olives and all sorts of bite-size foods that go well with cheese.
In France, cheese is consumed after a meal and is actually enjoyed as a sort of digestive aid with its high calcium and probiotic content. It also pairs well with after-dinner drinks, and is only meant to be consumed in small portions.
Of course, it’s still served with a basket of bread around the table (this is the French we’re talking about, after all!), but is easily enjoyed on its own as well.
Why Include a French Cheese Board at Dinner?
In addition to its aiding qualities with digestion, there’s just something inherently charming about a well-crafted French cheese board. It’s a simple yet sophisticated way to indulge in the rich flavors and textures that French cheeses have to offer.
Whether you’re hosting a gathering or enjoying a quiet evening, a thoughtfully arranged cheese board can transport you straight to the heart of France.
How Many Cheeses Should You Include on Your French Cheese Board?
For groups of 2-6, it’s normal to have 3 different cheeses offered on your French cheese board. If you have 6-10, then you can offer 4 to 5 different cheeses.
What Cheeses to Include on Your French Cheese Board
The key to a well-received and widely appealing French cheese board is variety. Aim to include different textures and types to cater to a range of palates.
In France, many have grown up with a variety of cheeses and are accustomed to strong odors and flavors in the fromage department.
And while I personally can be pretty adventurous with my cheese, I don’t expect the same of my American guests.
My general rule for building a French cheese board is this: pick 1 creamy cheese, pick 1 hard cheese, and pick 1 bold cheese.
The creamy and hard cheeses tend to be mild and the bold tends to be the one that not every person may opt for; it’s more of the divisive type of cheese. If I have a bigger group of guests, then I will offer up to 2 from each category (rather than 1).
Here are some must-haves:
- Creamy Cheeses:
- Brie: This ultra creamy cheese is a classic choice. Its mild flavor is appealing to most individuals and it’s a cheese that can easily be found in a range of grocery stores.
- Camembert: If your guests tend to be Francophiles like yourself, then you can opt for a Camembert instead of Brie, which offers a slightly stronger taste than Brie, but the same creamy goodness.
- Brillat Savarin: If you have access to a good selection of imported French cheeses, then you may find this super creamy French cheese that is just swoon-worthy. In France, they’ll even nestle truffle inside when it’s truffle season!
- Hard Cheeses:
- Comté: A semi-hard cheese with a nutty taste, this cheese is perfect for balancing stronger flavors and tends to be loved by most people. It’s also easily found at stores like Whole Foods.
- Ossau-Iraty: This offers a similar texture and flavor as Comté, but it has a little more nuttiness and depth.
- Tomme de Savoie: I love this semi-hard cheese from the French Alps; it delivers a subtle combo of nutty, fruity, and salty, all at once.
- “Bold” Cheeses:
- Chèvre: While not all chèvre is necessarily “bold” in flavor (at least not in my opinion!), I do think it can be categorized as one of those cheeses that not everyone loves. A soft goat cheese often brings a fresh, tangy element to your board, which some people will love. I love looking for a crottin de chavignol when I have access to authentic French cheeses.
- Roquefort: This blue cheese made from sheep’s milk is known for its tangy and bold flavor. It’s definitely the most strong and odorous cheese of the bunch, but true cheese lovers will appreciate this, while those who don’t can enjoy your other options.
How to Present Your French Cheese Board
The presentation of your cheese board is just as important as the selection. Use a wooden board or a beautiful platter to display your cheeses.
You’ll also want to invest in a set of cheese knives to make it easier for your guests to serve themselves, which is how it’s usually done in France.
Cut a few slices of each cheese to get things started, but leave the rest whole for guests to slice. This will help your guests ensure they’re cutting the cheese with the proper etiquette.
Remember, cheeses that are offered in triangle wedges or round circles should be cut like like a cake or pie. Square-type cheeses can be cut horizontally, and the rind should only be removed once your piece of cheese is in your plate.
While the French don’t tend to offer any decorative elements on their cheese boards, I do think it is nice to add a small flower, sprig of herb or some kind of natural element for a more elevated touch.
Serving Tips for Your French Cheese Board
It’s imperative that you serve cheeses at room temperature to bring out their full flavors. Take them out of the fridge at least 30 minutes before serving.
Pairing wine with cheese enhances the experience as well. A Bordeaux or Beaujolais pairs well with many French cheeses, like Brie and Camembert, cutting the fat content with its rich tannins.
A Champagne or crisp white like Sancerre complement a nutty Comté or tangy goat cheese beautifully, and a sweet wine like port is lovely with a Roquefort.
Personally, I just make a selection of wines available for my guests and share what tends to pair well with each and allow them to make the selection for themselves. Most guests won’t fuss too much as you really can’t go wrong with most French wines or cheeses!
