Planning cheese for a seven-day charter

How much to order

For a cheese course after dinner, plan around 30 to 40 grams per guest each time it is served. For a lunch where cheese is the main event, count closer to 80 to 100 grams. Most guests will not eat cheese every day, so check the charter preferences before ordering for seven days.

A balanced board

Three to five cheeses from different families: a soft bloomy rind such as Brie de Meaux, a pressed cheese such as Comté or Beaufort, a goat’s cheese, and, if guests like it, a blue such as Roquefort or Fourme d’Ambert.

The order of the week

Soft and fresh cheeses keep for the shortest time, so serve them in the first days. Pressed and aged cheeses keep longest and carry the end of the charter.

Store them in the warmest part of the fridge, or in a wine fridge around 8 to 12 °C, each one wrapped separately in cheese paper. Take them out an hour before serving.