but why do cheeses – each in its maker’s eyes a work of art – get shoved together on a plate, creamy with tangy, soft with hard with crunchy and granular? What does Reblochon have to do with Gouda, or Maroilles with Roquefort? They don’t even come from the same animals. Would you serve your Nuits-St-Georges with a dash of Barbera and a splash of Frontignan? Surely better to find a great farmhouse Cheddar, melting Brie or a drum of Stilton and serve it alone in glory with bread, biscuits, celery and a dish of butter. And with it, a wine to illuminate the cheese.
