Original Article

The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu

Published in:
Volume 5 , issue 2 , 2015 , pages: 221–224

DOI: 10.2989/RHM.2015.5.2.14.1287

Author(s): Jan A. Schulp International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Suzanne Gerritsen International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands , Jorieke de Leeuw International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands

Keywords: Fine dining restaurants , menu structure , flavour profiles , flavour styles

Download full text Get new issue alerts

Abstract

In Dutch fine dining restaurants, the customer who orders a cheeseboard as part of the dessert is served an assortment of
cheeses without regard to the dishes that preceded the cheese. The present paper tries to contribute to a more logical order of
main dish and cheeseboard. A panel of 12 tasters judged the order of 6 cheeses with three dishes: vegetarian, beef, fish. The
most appreciated cheeses were different for each dish. A good match in flavour profile between the dish and the best follow-up
cheese was found.

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

The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses »