Point Reyes cheese and Banyuls

Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker

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Point Reyes Cheese and Banyuls
Surprisingly mild and creamy, California's Point Reyes cheese—presented here on a Gargantua platter ($69, Nicole Farhi)—is a blue for everyone. Pair it with a sweet Banyuls from southern France, such as 2003 Domaine de la Casa Blanca, which will soften the blue's character, "stretching out the flavor of the cheese," says Susan. "People are shy to break into a wheel or wedge, so make the first slice before guests arrive," Susan suggests.