CHEESY

Give me a good sharp knife and a good sharp cheese and I’m [a] happy [man] ―
George R.R. Martin

When we go to dinner we sometimes treat ourselves to a star restaurant.
There we are surprised and the dessert and the cheese car are favorite.

CHEESE PLATTER
Putting together a cheese platter is not difficult, only it is useful to know the basic rules.

A cheese platter for dessert is a nice ending to a festive dinner. But do you eat a cheese platter before or after dessert? Always first the cheese and then close with the sweet dessert. But the choice is yours.

Together with traditional bread, syrup, grapes, chutney and offcourse a very good glass of wine. Preferbly red.

Cheese is the perfect end to a meal and because of the small pieces it is doable.
There are a few general "rules" for making a cheese platter.

BASIC RULES FOR THE COMPOSITION OF A CHEESE PLATTER

Choose at least 3 types of cheese.
Take about 85 grams of cheese per person.
Choose cheeses that differ in taste, color and structure (that's fun).
Vary in shape: cut the cheeses in different forms.
Complete the cheese platter with various chutneys, compotes and various types of bread( white and brown )
Serve the cheese platter on a wooden board with large glasses of matching wine or port.
Use a different knife for the cheeses per cheese “family”.

Hete are the five cheese families.
These apply as a guide for the perfect cheese platter
The cheeses are from soft to spicy:

Whitewash cheeses (such as Brie de Meaux and Camembert de Normandie)
Goat and sheep cheeses (Crementell, goat brie and chèvre)
Hard and semi-hard cheeses (such as Manchego, Passendale, Cheddar,
Farmers cheese and Comté)
Red crust cheeses (such as Chaumes, Reblochon and Bon Tallegio)
Blue fungi (such as Blue Stilton, Gorgonzola, Fourme
d'Ambert and Roquefort)

The taste of red crust cheeses and blue molds is often strong and lingers long, so that the other cheeses can be drowned out. It is therefore important to place the cheeses from mild to spicy on the platter.

French cheeses
Camembert the Normandy
Chevre
Comté
Chaumes
Reblochon
Roquefort

Swiss cheeses
Gruyere
Emmental
Vacherin Mont d'Or
Appenzeller

Dutch cheeses
Farmer cheese
Maasdammer
Gouda cheese
Edam cheese
Frisian nail cheese