Cheese Course

 Tonight’s meal was left-over goose, roast potatoes and all the other trimmings, which were followed by this little platter. Top right, moving clockwise, are:
Stilton,
Bleue de Bresse,
Chèvre (goats cheese), fresh from the local market
Tomme de Savoie
I had a little port to wash them down. 
Update on yesterday - we did manage to get home by the curfew, just.  The meal was wonderful, with an asian- inspired soup to start, followed by braised lamb. Utterly delicious and so much effort by our friends which was much appreciated.