Article: AMERICANS SAY `CHEESE' THE EUROPEAN CHEESE COURSE IS FINDING A PLACE AT OUR TABLES, TOO.(Spotlight on Food)

Byline: Janie Har Scripps-McClatchy Western Service

Imagine golden slivers of crumbly Parmigiano-Reggiano, a blue-veined Stilton and perhaps a lovely farmhouse Cheddar fanned around the outer rim of a gilt-edged plate. Near the stemmed glasses and polished silverware are covered baskets of bread and bottles of wine selected to enhance the unique flavor of the handcrafted cheeses.

Though the scenario may differ, the ``cheese course'' is making an elegant debut at a smattering of high-profile restaurants on both coasts. Bon Appetit magazine deemed it one of last year's hot culinary trends, and the 1998 Zagat Restaurant Surveys included for the first time a ...

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