Learn the basics of creating a perfect cheese board in this delicious chat with Mary Connolly, a cheese expert and food columnist known as Marie Fromage. The French Culinary Institute graduate shares insights into cheese-making history and offers tips for crafting the perfect cheese board to delight both the cheese aficionado (Rachel) and their less adventurous friend (Janette ) at the party. 

Topics:
[00:01:18] Hors d'oeuvres according to Janette and Rachel 
[00:09:35] The history of cheese.
[00:13:30] Eating cheese rinds.
[00:16:00] Aging cheese with mites.
[00:21:23] Stinky cheeses and their brine. 
[00:27:15] Cheese storage tips.
[00:31:26]  Food gems in Montclair, NJ
[00:36:54] A cheese podcast.

The perfect Cheese Board Tips from Marie Fromage:
Here are the general categories - no hard rules, just a suggestion, and in the end, only put cheeses you like on the board. Can be all cow, all sheep, all goat, or a mix of animal milks. Mix textures for maximum tastiness!

• Fresh: fresh mozzarella, burrata, ricotta, chevre/goat cheese log
• Soft: fluffy white rind/brie-style cheese like brie, camembert, triple-creme (almost like butter- like St. Andre)
• Hard/semi-firm: gruyere style/comte, fontina, cheddar, chunks of Parmigiano-Reggiano, Mimolette
• Stinky/washed rind cheeses: epoisse, langres, talegio, cowgirl creamery red hawk
• Blue cheese: gorgonzola, Roquefort, Bayley hazen blue (Jasper Hill Farms)
•  Also add: something sweet, like honey and fig jam; nuts (or candied nuts), dried fruit (like dried apricots), and slices of baguette or plain crackers

Links:
Connect with Marie Fromage

• Mary Fromage LinkedIn
• Mary Fromage Instagram

New Top Food Recommendation in Montclair:

• The chefs at Butler and the Board
• Bar Franco
• Sam's Table Private Super Club
• The George Hotel
• Private wine dinner with Chef Alex at Just Jakes
• Van Hook Cheese 

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