I'm always so impressed when I find a restaurant doing something clever and interesting with cheese and this was a stellar cheese course at a small restaurant called Larcen in Agde on the Languedoc coast.
A small disc of goats cheese (pelardon) had been marinated in oil with a touch of dried chilli, a few crushed pink peppercorns and possibly a little garlic and was served in a small tumbler with its oil and a mini-baguette perched on top. There were also a few lightly dressed salad leaves alongside. Pretty and delicious and really all you want - or all I want - at the end of a meal.
Do you like cheese courses like this or do you prefer a 'proper' cheeseboard?