I need to give our venue (Auberge du Pommier) ideas for what cheeses we'd like to serve in a cheese course. We will do it in platters vs individual plates bc we know that cheese tasts differe amongst our guests and we don't want any wasted should someone be served a single portion of cheese they don't like.
We would like to serve up to 4 cheeses. What about a bleu, a brie...and? Something tangy and something hard? Beemster? Asiago? I'm at a loss for ideas. Nothing TOO out there as we want the majority of guests to enjoy them. But nothing too boring either.