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Le Chaudron recipe
Planche fromages français
French cheese board
⏱ 15 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)Comté aged 18 months
200 g (7 oz)AOP Camembert de Normandie
150 g (5 oz)AOP Roquefort
150 g (5 oz)Brie de Meaux
150 g (5 oz)Crottin de Chavignol
100 g (3½ oz)shelled walnuts
100 g (3½ oz)fresh grapes
150 g (5 oz)fig jam
1sliced country bread
- 200 g (7 oz) Comté aged 18 months
- 200 g (7 oz) AOP Camembert de Normandie
- 150 g (5 oz) AOP Roquefort
- 150 g (5 oz) Brie de Meaux
- 150 g (5 oz) Crottin de Chavignol
- 100 g (3½ oz) shelled walnuts
- 100 g (3½ oz) fresh grapes
- 150 g (5 oz) fig jam
- 1 sliced country bread
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take all the cheeses out of the fridge 1 hour before serving.
- Cut the Comté into thick sticks and the Brie into neat wedges.
- Put the whole Camembert in the center of the board with slices of Roquefort around it.
- Place the whole Crottin at the edge of the board.
- Add small piles of shelled walnuts and grapes.
- Put the fig jam in a small bowl and set a separate cheese knife by each cheese.
- Serve with the sliced country bread in a basket.
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