In America, cheese is often treated more like a co-star than the main act. It’s draped over burgers, melted into mac and cheese, or layered on a pizza. Even when it steps into the spotlight—like on a charcuterie board—it’s usually accompanied by a chorus of crackers, fruits, jams, and cured meats. But in France? Cheese doesn’t need the backup singers. It takes center stage, confidently served all on its own, with no distractions.
This fundamental difference reveals more than just a serving style—it highlights a cultural distinction in how we think about cheese.
Cheese: An Ingredient vs. An Experience
“In the U.S., I think we’re still getting over cheese being an ingredient,” says John Montez, a certified cheese professional and training manager at Murray’s Cheese in New York. “So it’s still a little bit strange, this idea of having cheese on its own.”
For many Americans, eating plain cheese might feel incomplete. But in France, cheese is savored like a fine wine or a perfectly ripe fruit—it’s an experience, not a side note. And there’s something liberating about that. Sitting down with a few thoughtfully chosen pieces of cheese can be just as satisfying as any full meal, maybe more so.
If you’re curious to adopt this more minimalist, French-inspired approach to cheese, you don’t need to book a flight to Paris. With a little know-how and a willingness to slow down, you can create a simple, elegant cheese tasting right at home.
How to Build a Beautiful French-Style Cheese Plate
You won’t need a Pinterest-worthy board piled high with figs and cured meats. You’ll just need good cheese, a sense of adventure, and a willingness to taste.
Start with Three to Five Cheeses
When it comes to building a cheese plate, less is more. Montez suggests choosing three to five cheeses. Odd numbers tend to look more visually balanced on a plate, and three allows for just enough variety without overwhelming your palate.
More important than quantity is contrast. A well-curated cheese plate should showcase a range of textures, flavors, and milk types.
Vary Texture and Flavor
A classic formula is one hard or semi-firm cheese, one soft, and one blue. For example:
- Hard/Semi-Firm: A French Alpine-style cheese like Comté offers nutty, slightly sweet notes with a satisfying firmness.
- Soft: A gooey, buttery Brie or Camembert provides a luscious, spreadable contrast.
- Blue: The sharp tang and creamy crumble of Roquefort rounds out the trio with boldness and funk.
Mixing milk types can add even more depth. Try including a cow’s milk cheese alongside a goat’s milk cheese like Valençay, and a sheep’s milk option like Ossau-Iraty.
Talk to a Cheesemonger
If you have access to a cut-to-order cheese shop, take advantage of it. Cheesemongers are there to help guide your journey. “The best way to learn about cheese is to eat cheese,” Montez says. Ask to taste a few options and let their recommendations lead you into new territory. Don’t be shy—tasting is part of the process.
Even grocery stores with decent cheese counters often have someone knowledgeable behind the counter. Strike up a conversation, mention your preferences, and see where it leads.
Serve Simply
To truly enjoy cheese the French way, skip the crackers and jams. Serve the cheese at room temperature on a clean wooden board or plate, and give each cheese a bit of space to breathe. Provide a separate knife for each variety if possible to avoid flavor cross-contamination.
If you want to include a side, keep it simple: maybe a baguette or slices of country bread, served on the side and not beneath the cheese. Let the flavors speak for themselves.
French Cheeses to Try
Whether you’re at a local cheese shop or planning a trip to France, here are a few must-try French cheeses that represent a range of textures and milk types:
- Comté (Cow’s milk): Nutty, firm, and aged to perfection—an excellent starting point for a hard cheese.
- Brie de Meaux (Cow’s milk): Rich, creamy, and decadently soft. A classic that never goes out of style.
- Roquefort (Sheep’s milk): A pungent blue with assertive tang and salty intensity.
- Valençay (Goat’s milk): A pyramid-shaped goat cheese with a delicate ash coating and lemony brightness.
- Epoisses (Cow’s milk): For the daring cheese lover, this washed-rind cheese is known for its strong aroma and luxurious interior.
Traveling to France? Seek out local, raw milk versions of these cheeses that may not be available stateside. The same names can taste remarkably different when you try the real-deal versions in their home terroir.
The Takeaway: Cheese Is Enough
Eating cheese on its own might feel like a departure from American norms, but it’s a delicious and rewarding one. It invites you to slow down and savor, to pay attention to the subtle differences in flavor and texture, and to appreciate the craft behind each bite.
So the next time you reach for the cheese drawer, consider skipping the crackers and fixings. Instead, slice up three or four cheeses, pour a glass of wine (or tea, if that’s more your speed), and give cheese the moment in the spotlight it deserves.
