VeraBlue
Executive Chef
Okay, maybe it never left....but it seems to finally be making a long anticipated reappearance here in America. Within the last 3 years, I've noticed that more upscale ($30 entree/plate) restaurants are offering cheese courses again, either before dessert, before the entree or in place of dessert. Several years ago, I had the great fortune to dine at Le Bec Fin in Philadelphia. That was the first time I'd seen such a serious cheese course. Although we were all heady with wines consumed with dinner, I recall how lovingly the waiter described the origins and flavours of each cheese...all 20 of them. At that point, I was hooked.
Since then, I've dined in a few places where it's been offered, usually with 6 selections to choose from. Recently, I hosted a dinner party, offering a cheese course before the dessert course. I choose 3 cow's milk cheeses, 2 sheep's milk and one goat's milk cheese. They varied from very soft to firm, with as equal a variety of flavours.
It was difficult to decide on a wine to pair with this course. I could pair a wine with each cheese, or I could simply attempt to pair with cheese, in general. That's what I opted to do with a pinot gris, which had a palate cleansing effect. It was very clean and crisp, a perfect choice. I was amazed at how well the course was received, too. I feared that my guests wouldn't appreciate the flavours, especially since it was the fourth course, and the fourth type of wine. Was I ever wrong! The cheese that remained on the platter after the course wasn't even enough for the mouse in 'Twas the night before Christmas'. The course was a huge success.
I spent an hour in the cheese shop (DiBruno Bros) in Philadelphia. The sales associate was more than happy to spend that kind of time, offering samples of each cheese he presented. I took notes, so I'd be able to offer the same descriptions to my guests. The course was fun, tasty and educational at the same time. My suggestion is to serve a cheese course at some point to guests. They'll love it. Ultimately, it would be best if you can shop in a specialty cheese shop. You'll get more personalized service than simply buying cheese wrapped in plastic at the supermarket.
So....anyone else in love with the cheese course? Please share!
Since then, I've dined in a few places where it's been offered, usually with 6 selections to choose from. Recently, I hosted a dinner party, offering a cheese course before the dessert course. I choose 3 cow's milk cheeses, 2 sheep's milk and one goat's milk cheese. They varied from very soft to firm, with as equal a variety of flavours.
It was difficult to decide on a wine to pair with this course. I could pair a wine with each cheese, or I could simply attempt to pair with cheese, in general. That's what I opted to do with a pinot gris, which had a palate cleansing effect. It was very clean and crisp, a perfect choice. I was amazed at how well the course was received, too. I feared that my guests wouldn't appreciate the flavours, especially since it was the fourth course, and the fourth type of wine. Was I ever wrong! The cheese that remained on the platter after the course wasn't even enough for the mouse in 'Twas the night before Christmas'. The course was a huge success.
I spent an hour in the cheese shop (DiBruno Bros) in Philadelphia. The sales associate was more than happy to spend that kind of time, offering samples of each cheese he presented. I took notes, so I'd be able to offer the same descriptions to my guests. The course was fun, tasty and educational at the same time. My suggestion is to serve a cheese course at some point to guests. They'll love it. Ultimately, it would be best if you can shop in a specialty cheese shop. You'll get more personalized service than simply buying cheese wrapped in plastic at the supermarket.
So....anyone else in love with the cheese course? Please share!