The experts will tell you: When composing a cheese plate, go for variety—different milk types, textures and flavors. Something old, something new, something mild, something blue. Over and out.
True, this approach yields a plate with a range of sensory experiences and that holy grail, “something for everyone.” But in the quest to please, you can end up with the same sort of plate again and again.
What a shame that would be, because the U.S. cheese market has matured immensely over the last decade. The expansion of domestic artisan production continues, while innovation in affinage (the art of ripening) transforms both domestics and imports.
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