What's the newest trend in American restaurants?

C'est Fromage (it's cheese) The Cheese Course. You may want to create this at your table, but in order for anyone to get the most out of cheese coursing, let's review some important tips:

STORAGE
Cheese needs to breathe, therefore, wrapping it in plastic wrap is a "no, no." Storing cheese in plastic wrap creates moisture, which creates mold. If cheese from your grocer is in plastic wrap, rewrap it in wax paper before refrigerating. If you really want to be an extreme about your cheese, go right ahead and store your hard cheese at room temperature under an overturned flower pot.

SERVING
Now, let's discuss serving cheese. Don't serve cheese cold! Remove it from the refrigerator at least 1 hour before serving - 4 hours is the ideal time frame. This allows the cheese to come to room temperature - appropriately called "tempering" - which enhances the flavor and texture.

If you have a pregnant woman joining you, it's a good idea to remove the rind from brie. SOME doctors say that there are harmful bacteria's in the rind that can harm an unborn fetus, however the cheese is fine to consume.

SELECTION
When having a dinner party, 4 - 5 cheese selections are ample. Shoot for a variety of textures and flavors. A few good examples would be: Blue Cheese, Creamy Havarti, Triple Cream Brie, Extra Sharp Cheddar and a real gooey Goat. Serve with a selection of crackers or crusted breads. To add a little diversity,include fresh or dried fruit. You will need some sharp knives or cheese planes for the hard cheeses and table knives or spreaders for the soft cheeses. Don't get upset if your friends are confused and use the hard knife on the soft cheese and visa-versa. Just have fun!!

WHAT ABOUT PAIRING?
That is-pairing your cheese with your wine. Here are some favorite cheese and wine combinations: