Critic's Choice: Fromage fanciers, rejoice!

Turophiles (yes, that's what cheese lovers are called) look forward to the cheese course the way dessert hounds long for their pudding. But not every cheese course is equal. Some restaurants try to get away with industrial cheeses straight out of the fridge or, not at all prepared, offer a hunk of the Parmigiano used on their pasta. That's why we treasure the restaurants that take care with their tomme and bucheron and bleu d'Auvergne.

By S. Irene Virbila

December 15, 2011