A Passion for Cheese

Love cheese? Us too. Browsing through my photo library I came across cheese photographs from various restaurants where we dined over the last couple years. The photos bring back memories of excellent meals. I thought I would compile them, thinking the presentations and accompaniments could provide inspiration for serving a cheese course or cheeseboard at the next dinner party.

Morels French Steakhouse, Las Vegas

Guy Savoy, Las Vegas

Custom House, Chicago

AOC, Los Angeles

David Burke Fromagerie, Rumson, New Jersey
Daniel, New York City

Guy Savoy

Alex, Las Vegas
Balthazar, New York City
The Girl and The Fig, Sonoma, California
Carneros Wine Bar, Sonoma, California

With holiday entertaining right around the corner, I’m definitely looking forward to serving cheese. And I’ll be borrowing ideas on presentation and accompaniments from some of these restaurants where we thoroughly enjoyed the cheese course. I like variety, balance of strength and character of the cheese, paired with interesting flavorful accompaniments.
Cheeses:
  • Milk: Cow, Sheep, Goat
  • Textures: Soft to Hard
  • Taste: Mild to Strong
  • Various Origins
  • A Variety of Shapes and Colors
Accompaniments:
  • Bread: Baguette, Fruit & Nut Bread, Herbed Bread, Lavosh
  • Fruitcake: Dried Fig Cake, Dried Date Cake
  • Nuts: Almond, Walnut, Hazelnut, Pecan
  • Candied Nuts
  • Fresh Fruits: Fig, Grape, Apple, Pear, Melon
  • Dried Fruits: Fig, Date, Raisin, Plum, Apricot
  • Honey, Honeycomb
  • Chutney
  • Fruit Compote
  • Fruit Paste: Quince, Apricot, Plum, Pear, Fig
  • Cured Meats: Thinly-sliced, Room-temperature
  • Olives
  • Drizzled Olive Oil
  • Duck Confit
  • Micro-thin Sliced Onions
  • Caperberries
  • Roasted Peppers and Tomatoes 
  • And, of course, Wine!

Classic Combinations:

  • Manchego & Quince Paste & Serrano Ham & Green Olives
  • Cheddar & Chutney & Apple
  • Stilton & Pear & Walnut
  • Gorgonzola & Fig & Honey
  • Fresh Buffalo Mozzarella & Tomato, Basil and Olive Oil

Do you have a special cheese or an interesting flavor pairing to share?