A cheeseboard rarely goes wrong. A cheeseboard and its bread, on the other hand, is another matter. Here is what we tell people at the counter.
The simple rule: match strength with strength
A powerful cheese needs a bread that stands its ground, not one that disappears. Our stone-milled loaf, with its dense crumb and long-fermented acidity, takes on an aged comté or a blue without being flattened.
The other way round, a fresh goat’s cheese needs a bread that lifts it without smothering it: walnut bread does that very well, the nut echoing the milky note of the cheese.
Three pairings that never miss
- Stone-milled loaf + strong cheeses. Aged comté, morbier, blue. The duo that does not disappoint.
- Walnut bread + fresh goat’s cheese. A trickle of honey on top and it becomes dessert.
- Tradition baguette + camembert. The absolute classic — as long as the baguette is same-day.
Yesterday’s bread, toasted, is better
It is counter-intuitive, but lightly toasted day-old bread handles a runny cheese better than a very fresh loaf: the crumb is drier, so it does not turn into a sponge. Two minutes under the grill is enough.
And if your bread is past even the toast stage, our other no-waste ideas will find it a use.