Most of the time, I aim to create a balanced cheese board for guests. Something fresh with something aged. A creamy cheese and a firm one. A range of flavors from mild to strong. Cow, goat and sheep. But sometimes I take a page from the wine world. Wine people love comparative tastings. My first date with my winemaker husband was a dinner party and wine tasting, with Pinots from around the world tasted blind. (Nobody nailed them.) A cheese course featuring the same style from two or three different producers can be illuminating, or at least get a conversation going.