| Being a foodie is a labor of love. After all, it's hard | | | | foolproof gourmet cheese course, select 3 - 5 |
| work keeping up with the latest food trends | | | | cheeses that vary in texture and flavor. Add |
| whether it's shaving bortaga on your pasta at | | | | some crusty bread, fresh or dried fruit, olives and |
| home or sampling pork belly at the newly opened | | | | nuts and voila! Remember, wines are meant to |
| restaurant. Good thing serving a gourmet cheese | | | | cleanse the palate, wash away the tongue-coating |
| course is a no brainer. Not only is this one course | | | | richness of the cheese and prepare your mouth |
| you don't have to cook, but it's an easy and | | | | for the next delicious bite. It's important that your |
| elegant way to impress your guests by | | | | selections don't overwhelm the cheese and vice |
| introducing them to new culinary delights - one | | | | versa. Essentially, you'll want to match wine and |
| trend that will never go out of style. | | | | cheese of the same intensity level. Just |
| A cheese course is about observing and enjoying | | | | remember "like for like". |
| contrasting and complementary flavors. For a | | | | |