Celebrate National Cheese Day By Learning How To Make The Perfect Cheese Board

06.04.16 3 years ago 6 Comments

You know what’s awesome? Cheese. All kinds of cheese. The more cheese, the better. According to vegans, cheese is the HARDEST food to give up because it’s completely addictive. It’s so good that it’s routinely stolen (remember the French cheese heist?), and faked — prompting new parmesan-detecting tech innovations.

Unfortunately, those of us who grew up with processed cheese have a pretty sharp (heh) learning curve before we can appreciate this most glorious of food groups the fancy way. Like, for instance, spread across a cheese board. If your idea of “good” cheese is Sargento instead of Kraft, it’s hard to know where to begin.

To help you along, we spoke to two experts: Brent, The Cheese Guy, an artisan cheese maker, and Sonya Coté, an Austin chef who heads up Coté Catering. Here’s what they taught us:

Sonya Coté, Coté Catering

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