Chef Sascha Lyon likes to serve an assortment of at least 5 cheeses with a range of textures. Fast Hors d'Oeuvres
Soft cheese, such as Reblochon, Livarot, Brindamour or Ste.-Maure de Touraine
Semi-firm cheese, such as Tomme de Savoie or Morbier
Firm cheese, such as Manchego or Comté
Blue cheese, such as Fourme d'Ambert or Gorgonzola
How to Make It
Arrange the cheeses on a large platter with the bread slices. Serve.
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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