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The Cheese Course

Here at The Cook's Atelier, one of our favorite courses of our "long French lunch" is the cheese course. There is really something special about enjoying the conversation around the table after dinner with a bite of cheese and a lovely glass of wine. We like to serve our cheese course in a vintage glass cheese dome or sometimes we just like to serve it on a rustic vintage board. The cheese course always makes its grand appearance after the main course chez nous at each of our culinary luncheons.

When preparing a cheese board, we look for an assortment of textures and offer three to five French farm cheeses including a selection of cow, goat, and sheep. Be sure the cheese is at room temperature before you serve it as this brings out the true flavor of the cheese. 

Here in France, the majority of cheese is still unpasteurized and we think it's the best. Be sure to source your cheese from a local farmer or specialty cheese shop in your area to create a classic French cheese board. We like to pair our cheese course with a favorite Burgundian rouge, like Domaine Chevalier 1ercru "Le Clou d'Orge" 2012. 

We are particularly fond of our artisan cheesemakers in Burgundy and we wanted to share our film of Yan, one of our favorite producers  This film was created in collaboration with our good friends, Matt and Julie of Tiger in a Jar. Our Producers are a big part of the experience at The Cook’s Atelier and we hope you enjoy this little glimpse of our life in France. 

Find our favorite selection of vintage cheese domes, cheese boards, and cutlery on our online shop,The French Larder at The Cook's Atelier.