Sharp cheddar. Buttery Muenster. Gooey, velvety Brie. Nutty, brown Gjetost. Like people, cheese is even better when its diversity is recognized and celebrated, and cheeseboards have become known for their abundance of different tastes, textures and origins.

While a table-long spread of cheese and fruit can wow a crowd, the cheesemakers at Brazos Valley Cheese lean toward smaller offerings. Cheeseboards for one or two people can deliver the same satisfaction, according to Brazos Valley cheesemaker Derek Varejcka.

Bernice Torregrossa:

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