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Article: America's cheeses come of age. (restaurant menu ideas; includes related information)
- Article from:
- Restaurants & Institutions
- Article date:
- March 21, 1990
- Author:
CopyrightCOPYRIGHT 1990 Reed Business Information, Inc. (US). 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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AMERICA'S CHEESES COME OF AGE
"Cheese is milk's leap toward immortality," said American lexicographer Clifton Fadiman in the '60s, eloquently defining the food most often compared with wine. By the '80s, Americans had not only transformed grape juice into wines that command worldwide respect, but also had immortalized milk into cheeses that equal Europe's finest. Today - from the bounty of factory cheeses to hundreds of specialty farmhouse cheeses - domestic cheese in all its variety is taking its rightful place in restaurants: not only as the cheese course, or a natural companion to wine, but as a round-the-clock food, for breakfast, lunch and dinner, and above all, ...