Sunday Brunch: The Cheese Plate

Earlier this week we pontificated about the difference between a salad and dessert plate, as well as the tradition of a separate dessert course (a meal in its own right).  Today, we're going to deviate from our normal brunch fare to continue this theme.

In many bistros across France, the dessert course includes a selection of cheeses, possibly accompanied by nuts and dried fruit.  For more on this fun take on a meal's finale, read about suggested cheeses to serve at the Cheesemonger's blog.

Now, what to serve these cheeses on?  We thought you'd never ask.  Here are a few ideas, from your friendly neighborhood tabletop shop:

Beatriz Ball's Square "Cracker" Cutting Board/Serving Tray

Vagabond House's "Grapes with Bees" Cheese Board

Happy cheese-ing everyone!