Method

• 1.
  Allow about 50g of cheese per person – we’ve used French blue Roquefort, but you could use any combination of soft or hard cheeses you prefer.
• 2.
  Always bring cheese to room temperature before serving, then place on individual plates and serve with fresh honeycomb, a few dried muscatels (or other dried fruit or fruit paste) and some Italian crispbread or lavash crackers.