Cheese Course expands to Midtown, Gulfstream
Wisconsin native Sarah Petri saw a market for a cheese-focused eatery in South Florida when she was transferred here for a job. After doing her homework, which included visits to dairy farms and...
Wisconsin native Sarah Petri saw a market for a cheese-focused eatery in South Florida when she was transferred here for a job. After doing her homework, which included visits to dairy farms and artisan cheese makers, she opened the Cheese Course in Weston 10 years ago.
This is the place to stock up on delicate goat cheeses, classic blues, sharp sheep’s milk cheeses, aged Alpine types and buttery double creams. The European-style shop and café also offers cheese boards put together by region or flavors (mild, medium or strong) plus sandwiches and salads.
The cheeses are organized by type -- fresh, bloomy rind, washed rind, marbled blue, semi-hard, hard -- all labeled as to origin and type of milk. The day I visited, cheese steward Whitney Johnson’s daily tasting plate included a mild Wisconsin Buttermilk Blue with a tangy finish, fudgy Norwegian Gjetost made from caramelized goat’s milk and Wisconsin Pleasant Ridge Reserve, a hard, washed-rind cheese with a full, nutty flavor.
Notable selections among the 150 cheeses includes Cocoa Cardona, a semi-firm goat cheese rubbed with cocoa powder; Chevre des Cremiers, a brie-style goat cheese, and aged farmstead Gouda with the flavors of roasted hazelnuts and caramel.
The shop shelves are filled with fromage-friendly wines, crackers, preserves, balsamic vinegars and pesto. Say cheese!
Linda Bladholm’s latest book is “Latin and Caribbean Grocery Stores Demystified.” She blogs at FoodIndiaCook.com.
Apple Colby Crisp
Apples and cheese are a classic pairing.
2 pounds tart apples (4 large ones) such as Granny Smith
2 teaspoons lemon juice
1 cup white sugar, divided
1/2 cup light brown sugar
1/2 cup rolled oats
1/4 cup flour
1/2 teaspoon ground cinnamon
1 stick (4 ounces) butter cut in chunks
3/4 cup shredded Colby or Cheddar cheese
Heat oven to 350 degrees. Peel, core, and slice apples into a large bowl. Toss with the lemon juice and 1/2 cup white sugar. Spread mixture in an 8-inch square baking dish. Combine the remaining white sugar, brown sugar, oats, flour, and cinnamon in a bowl. Add butter and mix with a pastry blender or your fingertips until crumbly. Stir in cheese. Sprinkle the mixture evenly over the apples. Bake 50 to 60 minutes, until apples are tender and top is browned. Makes 6 to 8 servings.
Source: Adapted from www.eatwisconsincheese.com.
Per serving: 521 calories (36 percent from fat), 21.5 g fat (13.2 g saturated, 5.8 g monounsaturated), 56 mg cholesterol, 6.8 g protein, 78.3 g carbohydrates, 4.6 g fiber, 468 mg sodium.
If you go
What: The Cheese Course Midtown
Address: 3451 NE First Ave., Miami
Contact: 786-220-6681, www.thecheesecourse.com
Hours: 10:30 a.m.-9 p.m. Sunday-Wednesday, until 10 p.m. Thursday, until 11 p.m. Friday and Saturday
Prices: Cheeses by the pound, cheese boards $7.95-$22.95, sandwiches $7.95-$10.95.
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