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Serving cheese as an hors d'oeuvre v. after the meal??

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Serving cheese as an hors d'oeuvre v. after the meal??

RFT | Feb 15, 2006 08:14 PM

In fine restaurants in the US and abroad, cheese is always served after the main course, and in European homes as well. I confess I also serve it as an hors d'oeuvre because it is easy, and I can then spend time with guests and making the first course. But, if one could hire staff to cater the meal, would one still serve cheese as an hors d'oeuvre?

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