Francophile Club: A French-Themed Dessert Cheese Plate

1 hr prep time
1 hr total time


Vermont Creamery Bonne Bouche

Vermont Creamery Bijou

Blue Cheese

Alpine style cheese

Soft ripened washed rind cheese

French Gingerbread


Chocolate-covered almonds

Fresh figs


Sauterne and/or Madeira wine

Sweet red dessert wine

Marcona almonds, if desired

Fresh herb sprigs, if desired

Gooseberries, if desired

Fresh apricots, if desired


  • STEP 1

    Take cheeses out of refrigerator one hour prior to serving, letting them come to room temperature.

  • STEP 2

    Keep it simple with fruit, nuts, honeycomb, and biscuits. Slice fresh figs horizontially to create visual interest.

Nick Garcia

Nick Garcia_Image

Nick Garcia

Nick Garcia is a reformed restaurant worker who found his calling in cheese behind the counter at Goat.Sheep.Cow in Charleston, South Carolina three years ago. Nick is a wealth of cheese knowledge, full of insight on building a classic cheeseboard; as Nick points out, nobody does it better than the French.