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Selection of Cheeses
© Reed Davis

Selection of Cheeses

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Chef Sascha Lyon likes to serve an assortment of at least 5 cheeses with a range of textures.

  1. Soft cheese, such as Reblochon, Livarot, Brindamour or Ste.-Maure de Touraine
  2. Semi-firm cheese, such as Tomme de Savoie or Morbier
  3. Firm cheese, such as Manchego or Comté
  4. Blue cheese, such as Fourme d'Ambert or Gorgonzola
  5. Bread slices
  1. Arrange the cheeses on a large platter with the bread slices. Serve.

Suggested Pairing

Because dessert includes both cheese and chocolate, it takes a rich, almost syrupy wine, such as Cockburn Ten-Year-Old Tawny Port, to deal with the creaminess of the cheeses and match the sweetness of the Deep Chocolate Sour Cream Pound Cake. If you're looking for a really special dessert wine, try the Mas Amiel Ten-Year-Old Maury, Alexander Adlgasser's favorite.



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