hard (depending on how it's aged) cheese like Parmigiano-Reggiano - and a beautiful, complex flavored blue cheese that gets it's color from mold such as Stilton or Gorganzola. Cater-Hater tip: My favorite cheese plate includes a Roquefort (blue), a bloomy triple-creme like Fromage d Affinois, and crumbly Pecorino. Yum. Serve it