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Abstract
In Dutch fine dining restaurants, the customer who orders a cheeseboard as part of the dessert is served an assortment of cheeses without regard to the dishes that preceded the cheese. The present paper tries to contribute to a more logical order of main dish and cheeseboard. A panel of 12 tasters judged the order of 6 cheeses with three dishes: vegetarian, beef, fish. The most appreciated cheeses were different for each dish. A good match in flavour profile between the dish and the best follow-up cheese was found.