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Aug 21, 2011 05:59 AM

Favorite cheese courses in USA

l have had many of the top cheese servings in the USA, including Picholine in Manhattan and Le Bec Fin in Philadelphia. My most recent was at Providence in Los Angeles. This was my favorite cheese course ever. Tray had at least 30 items, all in perfect shape. The fromager explained each cheese that was asked about, extensively and was most helpful. The surprising thing was that l was unfamiliar with many of the cheeses. This does not happen often to me. Where were your best cheese courses ?

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  1. In the US, Gary Danko in San Francisco for the very reasons you cite. The most memorable (? wrong word) is in an unnamed tiny bistro in France, 1963, my first cheese course. I was instantly converted.

    1. By "cheese courses in the USA" do you mean 'cheese courses in the USA serving USA made cheese'? If so, I'd love some recommendations, I know very little about good American cheese and was disappointed when I detoured through Wisconsin on a X-country road trip about 6 years ago and found that the cheese they apparently specialized in was all of the processed variety. What was up with that? Were they hiding the good stuff?

      Best cheese plate I ever had in N America was at a tiny French-run restaurant on Gabriola Island, now sadly defunct due to the Islanders having no taste (I can say this, cuz I was one).

      1 Reply
      1. re: montrealeater

        Not American at all, anything goes. Excellent American product is being made in most states, notably Vermont, Pennsylvania, California,Oregon, Wisconsin, Washington, even Texas. shows you much that is coming from Texas. While much of Wisconsin is indeed processed stuff, there is much great product as well.

      2. The cheese course from Providence is what really got me interested. One of my favorite parts of the evening.

        1 Reply
        1. re: Rodzilla

          Every autumn, I visit family in Milwaukee. And just before I head back to Florida, I do my cheese course.

          Down to Monroe for limburger. Up to the original Carr Valley creamery for a dozen different varieties. Go way too far north for gouda. Stop in Colby at the coop. Tastes like nothing you get in the supermarket. Get lost on back roads going to the Amish dairies for blue. Go to the creamery that makes mexican and spanish style cheeses. Curse myself for forgetting and head back up to Manitowoc for 6 and 10 year old cheddar. Back to the house after 8 to 12 hours. Depends on how long I chit chat.

          My french cheese course takes at least 5 days.