As a non cheese eater, can I suggest some non cheese nibbles, just in case? The suggestion of garnishing the board with grapes, celery etc are good ideas, but the odd slice of a nice sharp apple (cored but not peeled), some variety of olive (but not anchovy, they'll outdo the brie for smell) or some fresh pineapple slices would be acceptable additions.

If you want to be different and like the idea of a 'cleansing course' or have a rich, heavy pudding, then do as they do 'sur le continent' and serve the cheese course after the main, but before the sweet courses. If you do this, keep the cheeses mild to medium, and the fripperies down to a minimum. The wine you've eaten with your main course can be finished at this point, cleansing the palate for the sweet. Besides, that way usually means there's more port left for me at the end.

As an alternative, can I suggest some bugs or roaches served at the same time? Well, the beetles are more popular than cheeses.

LTS