Cheese board

Use a wooden board rather than marble or slate so the cheeses stay at room temperature.

Set out a triple cream bloomy rind cheese, a washed rind cheese, a blue, a semi-hard alpine cheese, an aged hard cheese and a fresh goat cheese.

Cut the hard, inedible rind off the Mimolette.

Serve the fresh cheese for spreading on crackers or bread with a little jam.

Roll the fresh goat cheese into a small log by hand.