Italian cheese makes a classic board and can be mixed with Parma Ham, Prosciutto and a variety of Italian meats, bread and crackers and some fresh fruit.
I have a small one for dinner on the weekend followed by an Italian chopped salad. That’s my idea of fast Italian. And when I’m not in the mood for Italian, I do the same thing with pate which is the same thing we ate in Paris practically every day we were there.
I use different cheese every time but often include such classics as Parmigiano-Reggiano, Pecorino Romano, Asiago d'Allevo, Mountain Gorgonzola, Provolone Piccante, and Taleggio.