Cheese & Charcuterie Board
"A planche mixte (mixed board) features regional French cheeses (Camembert, Brie, Comté, Roquefort, chèvre) and charcuterie (dried sausages, pâté, rillettes, prosciutto). Served as a shared appetizer or pre-dinner apéro with wine. Cheese is eaten with bread, never crackers. It's the perfect introduction to French cheese culture without committing to the full cheese course. Meant to be shared, eaten slowly with conversation."
Logistics
Moderate
Vibe
Social, sharing
Duration
1 hour
Best For
Sharing
The Backstory
Cheese boards have been French tradition since the 1700s. Originally a regional farmhouse meal, they became restaurant staples in the 1900s. The 'planche' (wooden board) presentation emerged in the 1980s-90s. France has 1,200+ cheese varieties—more than any country. Charles de Gaulle famously said 'How can you govern a country with 246 varieties of cheese?'
Local Secret
"Order at wine bars (bars à vin) or bistros. Good boards cost €12-20 and serve 2-3 people. Eat cheese from mildest to strongest: chèvre (goat) → Brie (soft) → Comté (hard) → Roquefort (blue). Don't cut the 'nose' (tip) of the cheese—slice from the side. Pair with red wine (Côtes du Rhône) or white (Sancerre). Bread is included; crackers are American and not served."
Gallery
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