As an aperitif or at the end of a meal, the cheese platter appeals to everyone.

But there are some tips to know to successfully compose it.

Laurent Mariotte takes us to meet cheese specialists for a 100% made in Normandy platter on the program "La Table des bons vivants". 

It is a specialty that the whole world envies us: cheese.

A know-how specific to each region of France which highlights local products.

Among the cheeses that are popular, we find Camembert, Neufchâtel or Pont-l'Évêque.

What do they have in common?

They all come from Normandy.

Enough to give us the desire for a cheese platter entirely dedicated to the region.

You still have to know which products to choose or how to match them.

This is why Laurent Mariotte, in the program

La Table des bons vivant

, met Lison Mansois, breeder and cheese producer, and Ingrid Lory, cheese maker at the Normandy creamery in Villers-sur- Sea, for their expert advice. 

>> Find La Table des bons vivant in podcast and in replay here 

Every cheese has its place

You may not know it, but on a set, nothing is left to chance.

As with the seating plan for a wedding, the cheese board is governed by affinities and unspoken rules.

"We often place the Camembert in the middle of the tray," explains Ingrid Lory.

"First of all because it is the Norman cheese par excellence but also because it can have a very pronounced taste depending on the ripening, so it is better to finish with the latter when tasting."

By placing it in the center of the tray, the cheese is less easy to access and has a better chance of being tasted in the last.

Another cheese that is placed in the center and which is present on any self-respecting Norman platter, Livarot.

"This is a wonderful washed rind cheese full of flavor."

It may resemble Munster in strength of taste.  

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"Around these two strong cheeses, you can add softer cheeses such as Pont-l'Évêque", explains Lison Mansois.

Another cheese to be favored is Neufchâtel.

"It is an additional cheese which has a very beautiful history since it can be found in the shape of a heart. A tradition that we owe to the Normans who offered English soldiers their cheeses to declare their love during the Hundred War. Years."

An original idea to reproduce? 

Serve at room temperature 

Finally, last rule and not the least: the service must be done at room temperature. "The best is to take the cheese out of the refrigerator three to four hours before serving it because the cold breaks the aromas. It takes a little while for the cold to disappear and give way to the flavors", explains Ingrid Lory. "When it's very, very cold, I even advise you to take your cheese out the day before!" What to perfume your interior as it should be before the arrival of the guests.