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The language of cheese has a decidedly
French accent Brie. Camembert,
Roquejort, chivre.
That's oln, narural, considering the French have
created movie kinds of cheese, or fromage, than
an\ other country~ in the v\orld. Right for any
occasion, special, cheeses make a beautiful
presentation and offer a delectable tasting experi-
ence. Brin,- a sli\ er of the French countryside to
\our table %\ ith The Cheeses of France.


erience


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 Cheeses pictured from left to right: Pa'e d'Affinois- co'k.s milk cheese: Buchette de che\Te -
 goat cheese log; Le Drean co%,'s milk cheese, and Boule de Querc:, goat's milk cheese.



 lQar/eZ-%Olu Fromage?

 Put a French tmist on your next gathering with a cheese tasting. Transport your
.... j guests to France with The Fromntage Plate an easy and expressive war to bring the
 ambiance of livinage to the table. Savor the experience observing The Cheeses of
 France by. following these simple steps.


The Selection For peak freshness and flavor.
bu\ cheese a day or tno before your event. Ask
the experts for help. Your local flomager will be
happy to make suggestions on complementary
t1a\ors and teitures
Presentation Bring the cheeses t. room tempera-
ture before serving. OtTfei diverse flavors by varying
the type of milk content in the cheese. fiom co"'s
milk to goat's milk to sheep's milk. Also mix the
textures ftom soft to hard and experiment with
different shapes for a stunning isual presentation.
Remember. it's about quality not quantity A deli-
cious cheese board should showcase tiee to fi,.e
cheeses. For the best sampling experience, start with
the mildest cheese arranged at 12 o'clock and con-
tinue clockwise around the cheeseboard finishing
Swith the most pungent and complex\ product.


Pairings Keep in minund. the cheese is the star.
Choose pairings that w%.ill complement \our cheese
selections. Tri thuild sliced apples or pears, freshly
cut tis5. blackberries, golden taisins or other fresh Or
dried fruits. Nuts complete the health, offering and
add a little crunchlimess to the sampling experience.
Go gournimt v. ith quince paste, plum butter or chut-
ne', on the side. Drizzle a little ihuney on robust
cheeses for a dash-of veetness. Toast points, fruit
and nut croslinim o thii slices from a baguette can be
offered as %\ell. When choosing breads and crackers,
select mild st les that ioni't compete with the
cheese's flat1or. *And. 1,henN ou think of ser ing
.. ine, be cieatmie \with wh\ite' or reds

For more information about The Cheeses of
France visit CheesesofFrance.com.


The land, the traditions,
the character of French cheese
H,', dotiL ,0 d, iiilK. Tih Cl(Iieses lf France The range of
A.i Ois ald ,ji.l.is .11'.- moui tiws. -- fesHl. liurt.. bloollm y,
gra,..':,. Iol.'u i. L ...i i lmite,. crrltlh, A I he iait otf Thle
(.l.e f o Fi ince c pel iin.i Mc is tile uOlepl otterromir a FienIh
\o 'id ,11 llhi l.Illt m c.i.n I. 'lli d,'" Ill tii .I sll s 1111e ll so m untch
moic. T i.,I.' i- .'.1-hi ii males il ic cheeses ,.'t ,acI Fren ch
A.h0e, 1. 1 .011 ICe. I 1 Illii 1. i n 1 t' .' ll h clii tm atc
 Ith ,mliic nt breeds and
 hcescinakim'g iI adlt.ins
 mil'l .i en the ias te and
 d iha teir -f each i airier,
 it lies@ e Solc te, tlire
 F _',. '/> dei.Lmatmoim
 thl. ce ie ll and pro,,ioles
 [ l e H. I llkue qui hl le,' Of
 .*. [hell i lOlIc lal It: .Wlt
 A -pr n do,.' o,.,,nderful
 ittim isi', h, ee.e An
 lmtl c.e I i, all,,, fl ,l-t iS
 I,., blend ,t dintensif,,.
Jtltuthitn_ I. 1 .L I. l CI I i. I [i Elm cli cliee, :- lk ,ing
prO c < lS.1 II "1 ,'lL i chiCev, L. le ,lL. e d iln *L'C eCs .ut t III,
FiT. iich _.11 t1 ,:Ls.1 I, m rll ul i n.tut,..r tl
 --ilmed dov me IInQ.,ri : n w ali .I.,,l ih,'( Ilillitlr e Aie
rlp illl; p ,,, .


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