I fell in love with cheese at my first job out of culinary school. In many restaurants, the pastry department is responsible for cheese plates, and Bouchon was no different. The first time I placed Humboldt Fog in my mouth, my world expanded. A whole new world of flavors and textures lay before me, each with a different story to tell through taste. Unusable scraps became snacks for the pastry team, slathered on warm croissants or scraps of bread.
I love putting together a cheese plate, be it for a party or just for my husband and me on a quiet evening at home. But where do you start and how do you begin to navigate your way through all the different cheeses out there?