My appreciation for artisan cheese developed while living in the Netherlands as a grad student. Saturday mornings usually included a visit to the local cheese vendor at the Leiden farmers market.
Having invited a few friends for a spontaneous get-together one summer evening, I had an opportunity to showcase some, I bought earlier that day. My display included firmer like Gouda and Edam, deliciously displayed alongside Maasdammer, the legendary large holed, and of course a hearty portion of the original Leidse cumin, cheese known for its piquant and somewhat tart flavor. A hodgepodge of snacks and mix of drinks completed our table arrangement.
For a unique twist on the traditional favorites, try adding a few smoke-cured cheese varieties to your next display. Some of my favorites are smoked Gruyere, Provolone, Gouda or the Georgian Suluguni.