France is a culture of cheese, chief amongst the reasons we get along so very well. One of my favorite stops each Saturday at the market is with my local fromager, Clement. His wife’s family raise sheep and have been making cheese for generations. He attends five different markets each week, selling only the finest fromage, has been utterly sweet to me, and is extremely passionate and knowledgeable about his products.
For this particular cheese plate I created on an unexpectedly balmy December afternoon I asked Clement to recommend a variety of cheeses from different regions of France with different textures, colors, and flavor profiles. Some young, some aged, soft, firm, creamy, cow’s milk, goat, sheep. His suggestions of 5 cheeses (4 of which are available in the US from Murry’s Cheese, my FAVORITE cheese store in New York, and linked below!) led to the most beautifully decedent platter mixed in with a symphony of dried fruits, nuts, olives, tapenades, honey and saussions (cured meats) from the local market.