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Article: Prestige cheese Handcrafted in small batches, it's the best thing you never put on a burger.(Food)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- April 2, 2003
- Author:
CopyrightCOPYRIGHT 2003 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: Joel Reese Daily Herald Staff Writer
It wasn't long ago that cheese was seen mostly as a garish fluorescent square that added a smidge of taste to a grilled hamburger.
The idea of using a word like "artisan" to describe cheese made as much sense as putting "sophisticated" in front of mud-wrestling.
But as people are becoming more discriminating about their food, cheese is achieving the same gourmet prestige formerly reserved for foods such as wine, breads and pastries.
Step into a top-notch restaurant like Chicago's acclaimed TRU and you'll find a cheese tray offering handcrafted gourmet fromage from all over the world.
"People's palates are ...