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The Best of France Cheese Board

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Pairings

Cabernet Sauvignon
Chardonnay
Chenin Blanc
Cider
Farmhouse Ales & Sours
Malbec
Merlot
Pinot Noir
Porters and Stouts
Rosé
Tempranillo

The Best of France Cheese Board

A curated platter of one of our best-selling samplers

There’s a reason the French are famous for their cheese, and for our classic sampler, we put together a selection of our favorite fromage, and then turned it into a crowd-pleasing board. Perfect for picnics, happy hour, or easy snacking, this cheese and charcuterie platter features five fan-favorite cheeses, including Brie, Comte, and Ossau Iraty, plus a handful of silky French-style prosciutto, some crispy crackers, and a helping of crunchy, briny cornichons. Serve this platter up with a French cocktail or a glass of Bordeaux for a real taste of France.

Prep Time : 10 min
Assembly Time : 10 min.
Total Time : 20 min.
Serves: 4-6

Components

CHEESE
1 lb. Comte St. Antoine
1 ea. Murray’s Mini Brie, 8 oz.
1 lb. Tomme de Savoie
1 lb. Brebirousse D'Argental
1 lb. Ossau Iraty
MEATS
1 ea. Jambonne de Bayonne, 3 oz.

ACCOMPANIMENTS
1 ea. Raincoast Crisps Cranberry Hazelnut Crisps, 6 oz.
1 ea. Trois Petits Cochons Cornichons, 12 oz.

Printer Friendly Board Instructions (PDF)

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep

Triangle slice the Ossau Iraty and Tomme de Savoie.
Cut the Comte into long rectangular batonettes.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

If the wedge is thick, consider cutting it in half to get smaller individual portions.

Cut baton or batonette (depending on thickness) pieces by cutting perpendicular to the rectangular wedge. You’ll end up with portions that have small pieces of rind on each side.

Cut the batonette pieces in half to get a portion that has a small piece of rind on one side.

Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.

Make perpendicular cuts moving closer to the rind, creating rectangular slices of cheese. As the slices get larger, they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.

Assembly

On a round board, arrange all five cheeses. Place the whole Mini Brie at the top, the Brebirousse at the bottom, and shingle the slices of Ossau Iraty and Tomme de Savoie around the left and right edges of the board, respectively. Then, create a neat pile of Comte slices curving around the left side of the Mini Brie, towards the center.
Arrange the Jambon de Bayonne around the Brebirousse, snaking it in between the cheese on the right side of the board and up towards the center.
Make a long pile of Raincoast Crisps along the left side of the board, stretching from top to bottom, in between the outermost cheese and the center cheeses.
Fill the remaining space on the right side and center of the board with cornichons.