When average Americans go out to eat, they’ll typically order an appetizer, an entrée and sometimes a sweet dessert. But in Europe a cheese course is a regular part of the dining experience, especially in France.  It may be served before or in lieu of dessert. A beautiful plate of contrasting hard and soft cheeses is dressed up with fresh fruits and nuts. Lately the cheese course has been gaining popularity in restaurants across the country. And what’s even more fascinating is that we’re seeing a lot more American cheeses popping up on menus versus the traditional French or English varieties. And we’re not talking “pasteurized cheese product.”

There is no shortage of New York City restaurants serving up a wonderful cheese plate. Take Braeburn located in the West Village. Twin Maple Farm’s (New York) semi-soft raw cow’s milk cheese and a dense Vermont goat’s cheese are excellent picks. The artisanal cheeses at Telepan include an aged gouda from Wisconsin and a nutty sheep’s milk from California.  At popular Chelsea spot Cookshop there is a great selection of off-the-radar cheeses. Hailing all the way from Tennessee is Locust’s Grove Farm La Mancha cheese that has a nice peppery kick and a pasteurized goat’s cheese from Indiana.

You can incorporate a cheese course at your next dinner party. Visit Murray’s Cheese in Greenwich Village or Midtown or Saxelby Cheesemongers at the Essex Street Market.