Cheese course for dinner party?
I have been asked to bring the cheese course for a dinner party of ten. The cheese guy at a local store suggested the following, but now I'm having doubts: aged gouda, french bleu, pyrenees(sheep's milk) istara, brie, american cheddar
Any advice welcome.
Why the doubts? That sounds like a great, balanced cheese plate, although I might substitute one of the great Neal's Yard cheeses--maybe the Montgomery cheddar--for the Grafton, which is also very good, and upgrade the gouda to a boerkaase. I've even had a couple of dynamite, ripe raw-milk bries in the last month.