French Fruit and Cheese Course

There is scarcely a region in France that does not produce a cheese specialty of the highest quality either fresh or aged and made from the milk of cows, sheep, or goats or a mixture. Some of the best-known French cheeses are the universally-adopted Camembert and Brie, the Roquefort or blue cheese and all types of goat’s cheese. The variety includes fresh cheeses, hard cheeses and rich, creamy cheeses.

In France, cheese is carefully selected to complement the French meal and to serve as the finishing touch, often sharing the plate with a small portion of seasonal fruit, such as grapes, fig, and apples. Cheese is the French dessert staple. This is true even when followed by a special sweet.

In this course, a cheese board is prepared, consisting of cheese of varying textures and flavors. The cheese board is accompanied by fruits, nuts, and baguette bread on the side, along with wine.