The French eat more cheese in many times than residents of any country, so this product is a separate dish for them. Good hostess serve a plate with natto before dessert after the main dish. The composition of this plate should contain at least four varieties of ease. Processed natto and spreads, as well as cheaper grades should not fall on a plate. If you want to understand how to do such dish, imagine a clock face. Products with the most delicate taste must be in place six digits. Then other varieties are arranged in large chunks in a clockwise direction (the guests cut pieces and put on their plate). The edges of solid and semi-spread ease are along; soft ease is in the center. You can decorate plate with nuts, fruits, grains and coffee leaves and mint to make it more exotic.

If the cheese plate serves as a main dish, the weight of each piece of this product can vary from 150 to 200 grams, and if the ease tray served as a dessert, then the weight of the pieces should be 25-50 grams. Traditionally, a special dish from good solid wood is used for this meal. I bought this recently on the cheese tray sale, and I’m very happy with it.

You should know features of product to make this classic dish correctly. Delicate product has a feature to absorb odors richer spicy eases, so you need to delete the contact of different kinds of cheese on the plate, that is, leave a small gap between them. The French do not serve bread to this meal. It’s a tradition. There is some rule for this tray as a main dish. At first, of course, it is a special large tray, and special devices. If we talk about a plate, then the tradition is a special board made of solid wood. But the board may be porcelain or ceramic, and it may have author’s pattern.