Is Your Cheese Course Missing the Michelin Factor?

Most people just pile cheese on a board and call it a night. I'm not one of them.

Coming from a 15 year background in fine dining and studying French and Washington wine under a Seattle sommelier (Thanks, David), the one thing that seems to be the least understood but most desired by patrons is the cheese course.

I absolutely love la charcuterie et fromage or the meat and cheese plate to some. I have made whole meals out of it. A great bottle and sometimes two of wine. Maybe a port or a heathery Scotch after. Some grapes and a baguette too with traditional olive oil and balsamic. Now that's my idea of a good night.

But there are a few things that so many do not realize when creating a cheese course for their menus or dinners at home.

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The Role of the Cheese Course

The cheese course was originally created to be served after the entrée. This is a French tradition, much like the salad course. It is meant to cleanse the palate, offer a luxurious pause and showcase local cheeses at their peak.

A cheese course allows the guest to savor and linger before the close of the meal. When done well, it becomes one of the most memorable moments of the evening.

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