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75 g of total cheese per person. Be sure to have 20 to 30 g of each type of cheese per person.
225 g of total cheese per person. Be sure to have 30 to 50 g of each type of cheese per person.
For an after-dinner platter ¼ baguette per person.
For a main course ½ baguette per person.
Such as a French stick, olive bread, a pistachio baguette, and others. For soft cheese, lightly toast bread first to add texture. For firm cheese, on the contrary, opt for fresh, moist bread.
Almonds, hazelnuts, walnuts... All varieties of nuts are delicious with cheese, but be sure to serve unsalted nuts. To boost their flavour, toast them lightly in the oven.
Apricots, cranberries, apples, and figs will add some sweetness and colour to your tray.
You’ll find a cornucopia of jellies, jams, and compotes at the cheese counter. Why not get to know blue cheese by topping it with a little port jelly?
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