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Article: Cheesy love affair Restaurants do their part to fan the flames.(Food)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- February 8, 2006
- Author:
CopyrightCOPYRIGHT 2006 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Deborah Pankey Daily Herald Food Editor
Chef John Caputo gets a gleam in his eye as he holds a soft block of raisin-encased triple cream cheese. He talks lovingly about the cows, the grass they eat in the French countryside, the way workers hand pack the shriveled grapes around each small wheel of cheese. Diners at Bin 36 can't help but be swept up by his passion.
While cheese plates or cheese courses once were a trademark of fine French restaurants, this culinary transition has been popping up at restaurants of all types across the suburbs and Chicago.
And we love it.
Americans' per-capita cheese consumption has been climbing ...