1,000 Years of Artisanal Cheesmaking

Rosé and Comté All DayBelinda Chang

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Rosé and Comté All Day

Belinda has lived and worked as a sommelier and beverage director in Michelin-starred and James Beard award-winning restaurants in: New York City, San Francisco, Chicago, Houston and abroad throughout her twenty-year career in food and wine. As much as she loves catering to the desires of guests in her restaurants, Belinda also indulges her love of hospitality and creating decadent experiences, by hosting parties at home in her time off.

The first question to be answered when Belinda sends out the invitations is: “what are we going to drink and what am I going to serve?” This time of year, the answer is invariably wine and something pink. Rosé champagne, rosé port and Provençal rosé are abundantly stocked in her refrigerator and quickly restocked when depleted.

Belinda’s favorite quick, chic and elegant top entertaining tip is to always stock supplies in the pantry and fridge to assemble a stunning (instagrammable, of course) and crowd-pleasing cheese plate with Comté. She always has breadsticks or fancy crackers, spiced nuts, some type of cured salami, loads of fresh fruit and herbs at the ready for business meetings, aperitif AND breakfast lunch or dinner! And Comté is such a delicious and masterfully made style of cheese that it shines with virtually every accoutrement that Belinda adds to the plate.