Take the ripened roll out of the fridge at least one hour and the Grand Cru two hours in advance so that they can reach room temperature. The flavours and aromas will then come into their own. It is a shame to eat the cheeses cold.
On this cheese board is a mild fresh cheese, a slightly spicy cheese with white mould rind and an old semi-hard cheese. It is best to have an odd number of cheeses on the shelf.
For the taste and variety it is nice to serve other ingredients such as nuts, fruit and crackers. Remove the seeds from the dates and fill them with the Bettine Plain. Spoon the olives in a bowl. Serve with a bowl of green pesto if desired.
Cut the Grand Cru into cubes and cut a few slices from the ripened roll. Serve the cheese on a nice cheese board. Put all the ingredients on the board and make sure the cheeses do not lay against each other. Place the fruit, nuts, crackers, olives and a bowl of honey in between until the board is well filled.
Tip: you can keep about 150 grams of cheese per person if you serve it with casual drinks. If you make a cheese board for dessert, keep 75 grams per person.
Serving tip: serve with the cheese board large glasses of matching wine or port. Come on, a nice beer is also allowed.