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The Board Loon shows us how to cut and style imported cheeses for the perfect charcuterie board. Spanish Manchego has a nutty, buttery flavor. Slice it into neat triangles from the center. French Brie is rich and creamy. Use a chef’s knife to cut thin, elegant wedges. And Spanish goat cheese, tangy and smooth. Slice cleanly with a wire slicer. Layer your board with large items first, then the cheeses, charcuterie, and fresh produce. | I Love Imported Cheese
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