Tastes: IN THE KITCHEN with Sam Gugino: Say Cheese Plate

Issue: September 30, 2008

Serving cheese, whether as a separate course right after the entrée, before dinner with drinks, or as a casual lunch, requires as much attention and care as serving any other course. After all, cheeses can be expensive, and what's the point of spending $150 on them if they're going to be presented like cake and ice cream at a kid's birthday party? This means that you should invest in attractive, quality equipment, and the appropriate garnishes and condiments.

For the full article, check out the new issue of Wine Spectator, on newsstands August 14, 2008.

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