Original Article

The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals

Published in:
Volume 5 , issue 2 , 2015 , pages: 215–220

DOI: 10.2989/RHM.2015.5.2.13.1286

Author(s): Jan A. Schulp International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Anne Küpers International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Jaap-Peter Nijboer International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Elske Rozendal International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Christel Westerhuis International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands

Keywords: fine dining restaurants , wine-food combinations , flavour profiles , flavour style

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Abstract

The difficulties in serving a cheeseboard are explored in this paper. From literature 1940–2010, for accompanying cheeses, a shift
was found from red to white wines and from dry to sweeter wines. There is also a tendency to more and sweeter garnishes with
the cheese. Interviews with professionals from nine Dutch restaurants largely confirmed these tendencies. In most restaurants,
a varied cheeseboard was offered with sweet breads and garnishes. Many customers only finished the wine from the main dish
with the cheeseboard. When a new wine was ordered, it was most of the time a sweet wine that did not match with all the
cheeses of the cheeseboard. Recommendations for improving this situation are given.

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