Recipe - Cheese Board

See Below

An inviting cheese board should include cheeses in a variety of textures
and flavors. Plan on 2 ounce of cheese per person. An assortment of crudites
(vegetables), thinly cut or sliced up breads and crackers should accompany the
cheeses; select from suggestions listed below. Plan on about 1 cup
vegetable pieces and 8 pieces of bread or crackers per person. Cheese
Texture
: Flavor Brie soft mild to pungent Camembert soft mild to pungent
Gruyere firm mild, nutty Montrachet soft mild Port du Salut semisoft mild
to robust Triple Creams: soft mild BrillatSavarin L'Explorateur
SaintAndre Cheddar firm mild to very sharp Cheshire firm and crumbly
sharp, salty Muenster semisoft mild to sharp Blue firm tangy, sharp, robust
Roquefort semisoft
: strong, robust, salty Stilton semisoft mellow, piquant

Crudites asparagus spears green onions turnip spears broccoli flowerets
mushrooms white radishes cauliflowerets sugar peas zucchini slices
cherry tomatoes

Bread Crackers French baguette rice crackers stoneground
pumpernickel rye crackers wheat crackers Swedish limpa soda
crackers whole wheat flatbread rye with unsalted
tops

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini