What’s the best way to put a platter of cheeses together? You might take any of several directions, Matthew Rubiner assures us. “I like to go by geography,” he notes. “Today we went with New England cheeses, but you could opt for French, Italian, or Californian–whatever you like. Or opt for all goat, all sheep, or all cow’s-milk cheeses. You could arrange things from mild to super stinky–say, fresh goat cheese such as Rawson Brook Farm chevre from Monterey, Massachusetts, to Jasper Hill Farm’s Winnemere from Greensboro, Vermont. Think about the time of year, who’ll be eating the cheeses, and what else you’re serving.”
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