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Article: Just say cheese; It's the gourmand's choice for many meals and desserts.(Arts and Lifestyle)
- Article from:
- The Boston Herald
- Article date:
- February 16, 2000
- Author:
CopyrightCOPYRIGHT 2000 Boston Herald. 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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Cheese is big.
The Dining Room at the Ritz-Carlton presents diners with a selection of 14 cheeses from a marble-topped cart wheeled tableside.
When marketing executive Marian Dunshee throws a small dinner party for friends, she'll generally offer an array of three or four cheeses instead of dessert. Her guests go home and follow suit at their next party.
This interest in cheese is not a new phenomenon, according to Valerie Gurdal, whose new South End store Formaggio sells as many as 100 varieties and is already a mecca for cheese fanciers. Gurdal sees the rise of cheese courses - both at home and in restaurants - as something of a renaissance.