Easy to be cheesy- Ashley Primis
If a cheese plate had its own marketing slogan, it would read: The timeless, delicious, easy and elegant party staple. Thanks to Fair Food Farmstand cheesemonger Paul Lawler, you can add "local" to that list. He works with regional, small-scale dairies to create platters that feature classics or more French-leaning finds, like a brie from Cherry Grove Farm in N.J., or chef-favorite Shellbark Hollow Farm's sharp chevre. Accompaniments such as blueberry preserves and seasonal fruit (all from nearby purveyors, naturally) make this plate that much more personal. Just ask Judy Wicks, who serves them at her parties. Ordering online is easy, but give them four days notice, so they can procure the cream of the crop.