French Cheese Course
"In traditional French meals, cheese is served after the main course and before dessert—not as an appetizer. A cheese plate features 3-5 varieties representing different textures and flavors: fresh (chèvre goat cheese), soft (Brie, Camembert), hard (Comté, Beaufort), and blue (Roquefort). Eaten with bread, never crackers. The progression goes from mild to strong. It's meant to cleanse the palate and extend the wine course before dessert."
Logistics
Moderate
Vibe
Refined, traditional
Duration
20 minutes
Best For
Fine dining
The Backstory
The cheese course dates to the 1700s-1800s when multi-course meals became standard in bourgeois French dining. Serving cheese after the main course allows wine to continue flowing before sweet dessert wines. France produces 1,200+ cheeses—the most diverse cheese culture in the world. Each region has distinct varieties tied to local terroir and traditions.
Local Secret
"Cheese courses appear on formal restaurant menus, not casual bistros. Expect €12-18 for a selection. Eat from mildest (chèvre) to strongest (blue cheese). Cut cheese from the edge, never the tip ('nose'). Use bread to cleanse palate between cheeses. Pair with red wine (Bordeaux, Burgundy) or white (Sancerre). Don't refrigerate cheese before eating—it should be room temperature. If you're full from dinner, skip the cheese course—it's optional."