Flavor Profile
The Cheese Board Architect
You read a cheese board like a contour map.
You read a cheese board like a contour map. You know an 18-month aged hard cheese from a 30-month one. You know which season suits a washed-rind. You get your cheese from a monger you trust. You build composed boards, never random: a fresh goat for brightness, an…
Your main traits
- cheese
- mineral
- terroir
- rigor
Your aromatic portrait
You know an 18-month aged hard cheese from a 30-month one. You know which season suits a washed-rind. You get your cheese from a monger you trust. You build composed boards, never random: a fresh goat for brightness, an aged hard cheese for depth, a blue for power, a tomme for terroir. You pair with rare honeys, fig jams, dried fruit. You serve the right bread. You know sea salt on a fresh cheese changes everything, and that a single round peppercorn on an aged hard cheese reveals it. You care a lot about the wine, often mineral whites, sometimes light reds. You always finish with cheese before dessert, the French way. You hate boards that mix everything with no logic.
Your 5 signature products
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« Chestnut honey, bitter-woody, is your honey on fresh goat and sheep's-milk tommes: it signs the rustic note of the board. »
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« Buckwheat honey, dark and malty, rides on your aged hard cheeses and blues. Less sweet, more savory, deep guaranteed. »
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« Fleur de sel on your fresh goat or your mozzarella: essential to reveal the curd without masking the milk. »
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« Kampot black, fruity and chocolatey, is your pepper for blues, parmesan, aged hard cheeses. It trades up without taking over. »
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« Voatsiperifery, woody-camphorous, is your adventurous touch on truffled cheeses and characterful bries. »
Your signature dishes
- goat cheese with chestnut honey
- aged cheddar with Kampot
- blue cheese with buckwheat honey
Your go-to occasions
cheese boards, traditional dinners, end of the meal
Your opposite profile
At the other end of the spectrum:
The Island VoyagerYou bring a flavor home from every trip.