I am a newbie in this area and I know it is a challenging one.
The cheese table can have any type of cheeses. So I have been thinking about milk cheeses, blue cheeses and normal cheeses that can be eaten with some salty snacks and grapes.
However, a very good friend of mine said that to make a good cheese table is not only about money but how balanced it is to the given target group, but I will be serving a general audience, so I don't know how to plan well for them.
How would you make a balanced cheese table?
I have been thinking about Camembert as for a milk cheese, Roquefort as the blue cheese and some normal cheese. Does Camembert's creamy taste fit well with Roquefort's strong taste, as there are some salty snacks and grapes?