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Cheese course at restaurants-why bother if you can't do it right?

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General Discussion

Cheese course at restaurants-why bother if you can't do it right?

Splendid Wine Snob | | Apr 24, 2007 08:00 AM

After horrific experiences with cheese plates at restaurants, I've finally had enough. Why can't they do it right? Here are some of the basic requirements of a properly presented cheese course. Restauranters please take notice. Fellow hounds, please offer opinions:

1. Do NOT serve me cheese that is cold. Cold cheese is the death knell of taste.

2. Please provide seperate cheese knifes so that I am not using my Brie knife to cut into my Roquefort.

3. Do NOT pile the cheeses on top of one another. Provide a large enough plate so they are not "touching" each other. Its absolutely inexcusable that cheese would ever be presented like this.

4. If you are going to present with grapes, make sure they are fresh, and also at room temperature.

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