Appetizers
- Choose lighter textures and lighter flavors
End of the Meal
- Use cheeses with a little more power, more texture, more of a statement
- Use condiments to balance flavors

Goat's Milk Cheeses (Farmhouse)

1. Condiments:  Citrus marmalades (grapefruit; cassia flower)
2. Cut a wedge to distribute cheese evenly. The power of the cheese is on the exterior (the edible rind). Inner parts are milder. Taste inside first and work toward the rind  Exceptions:  Doesn't matter where you cut from cheese without a rind (Boule de Quercy)

Sheep's Milk Cheeses (Mountain Shepherd)

1. Condiments:  Membrillo quince paste (thick sliceable jam - Cotognata or Senapata), roasted almonds or walnuts
2. Use a knife to gently skim the surface to remove film
3. Take a piece of cheese (savory), some quince paste (sweet), roasted almonds or walnuts (savory) and finish with a glass of very dry sherry

Cow's Milk Cheeses (Montgomery Cheddar, Comte Le Forte, Brie de Meaux, Parmigiano Reggiano)

1. Condiments:  Aged balsamic vinegar, cherry & pear preserves, red pepper jelly
2. Comte Le Forte is great for an unforgettable fondue
3. Parmigiano Reggiano:  Chunk out a couple of pieces of cheese, pour one drop of aged balsamic vinegar into a pool on top of your hand.  Take the piece of cheese (sweet), then take the little body shot of the balsamic vinegar (sweet and sour)
4. Choose savory crackers/crostini (taralli) or bread as an accompaniment that will not affect the natural flavor of the cheese

Bleu Cheeses (Bayley Hazen)

1. Condiments:  Honey, roasted walnuts
2. Take a bite of bleu cheese, some honey, caramelized walnuts &  single malt whiskey