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[quote=Anonymous]I like to do five.  One firm, one soft and creamy, one goat, one stinky, and one blue.

Firm:  manchego, parano, reggano, pecorino...  Or make this one the safe cheese, like cheddar, gouda, or swiss.  (Emmenthaler is nice.)

Soft and creamy:  brie, triple creme, camembert.

Goat:  Humboldt fog, a goat bucheron (I'm not sure if all bucheron is goat, or if it's ordinarily cow, but you can find some bucheron that's made of goat), Monocacy ash, a soft-rind goat rolled in herbs, or just a small chevre log

Stinky:  Tallegio, grayson, or the like.  Or, go really extreme with something like epoisses (this one is so runny you have to serve it with a spoon, and so stinky you only want to do it with advanced cheese lovers.  It's also $$$, but so good.)

Blue:  Gorgonzola, Stilton, or ask your cheese vendor--there are so many different kinds.  One of them is sweet, creamy, AND blue--Cambozola.  Mmmm.

I like to do a variety of bread crisps/crackers, some fig jam, some fruit like grapes or strawberries, and some almonds scattered around the board.

If you're not into the stinky or blue categories, you can substitute some of the safe cheeses from the first category.    [/quote]

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