French Cheese Plate Ideas

Briton Matthew Feroze, winner of the 2013 Concours National des Fromagers at the prestigious Salon Mondiale de Restauration et Hôtellerie, shares his award-winning cheese board selection. He breaks down the exact cheeses used in his celebrated platter, offering both tasting notes and expert guidance on how to build the ultimate French-style cheeseboard—an unmatched masterclass in cheese presentation.

Cheeses Selected for the Competition

Roquefort AOP – A blue sheep’s milk cheese from the Midi-Pyrénées, known for its creamy richness and sharp, tangy bite.

Tome des Bauges AOP – A semi-pressed cow’s milk cheese from the French Alps with a mild fruity profile.

Rigotte de Condrieu AOC – A small, dry goat cheese with a bold, earthy goat flavor.

Langres AOP – Recognizable by its orange, sticky rind and soft creamy center; strong aroma but gentle flavor.

Sainte-Maure de Touraine AOP – A log-shaped goat cheese offering delicate acidity and refined taste.

Salers Tradition AOP – A large, traditional cow’s milk cheese with herbal bitterness and strong character.

Camembert de Normandie AOP – A soft-ripened classic with a rich, salty, and slightly milky profile.

Fourme de Montbrison AOP – A cylindrical blue cheese with subtle marbling and a mild, cooking-friendly flavor.

Abondance AOP – Alpine cow’s milk cheese with buttery texture and fruity undertones.

Neufchâtel AOP – Heart-shaped soft cheese similar to Camembert but lighter and less creamy.

Chef Matthew Feroze’s Personal Selection

Vacherin du Haut-Doubs AOP – Ultra-soft and gooey cow’s milk cheese, often enjoyed warm like a mini fondue.

Beaufort Chalet d’Alpage AOP – Alpine cheese with deep complexity and fruity richness.

Selles-sur-Cher AOP – A classic central French goat cheese with a fine ash-coated rind.

Munster Fermier AOP – Famous for its strong aroma but surprisingly mild, creamy flavor.

Valençay AOP – Pyramid-shaped goat cheese; its rind looks bold but adds incredible depth.

Fumaison – Lightly smoked sheep’s milk cheese from Auvergne with subtle smoky notes.

West Country Farmhouse Cheddar PDO – Traditional British cheddar with rich, layered fruitiness.

Piacentinu Ennese DOP – Sicilian hard sheep cheese infused with saffron and peppercorn for a bold finish.

Stilton PDO – A powerful blue cheese with creamy texture and deep savory character.

Charolais AOP – Fresh goat cheese from Burgundy, slightly tangy and perfect in salads.

Brocciu AOP – Corsican fresh sheep cheese, light, sweet, and ideal with honey or jam.

Taleggio DOP – Italian washed-rind cheese with creamy texture and floral, sometimes pungent notes.

Mimolette – French cow’s milk cheese with a distinctive orange interior and nutty flavor.

Gruyère Suisse AOC – Firm Swiss cheese offering a balance of savory and fruity depth.

Parmigiano-Reggiano DOP – Iconic Italian hard cheese, perfect in shards as an aperitif rather than just grated.

Cheeseboard Masterclass Insight

The key to an outstanding cheese board lies in balance: mixing textures (soft, hard, crumbly), milk types (cow, goat, sheep), and flavor intensities (mild, pungent, blue, smoked). A well-designed platter should guide guests through a journey—from fresh and delicate cheeses to bold, aged selections—creating a layered tasting experience that feels both curated and natural.