Cheese pleases as the centerpiece

Sampler plates offer flavor variety

The sophisticated sampler. (Rob Widdis)

By Allison Boomer

Globe Correspondent / June 3, 2009

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A delicate, creamy Camembert, with its white rind and ivory-colored interior, is nothing like an aged, nutty Gruyere. As it happens, they're a fine pairing. Add slices of hard salami, a few inky-black dry-cured olives, a handful of salty Spanish almonds, crisp wafers, and you have a stunning plate of nibbles. It's the harried cook's answer to instant entertaining. (Full article: 880 words)