Article
The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals
DOI:
10.1080/22243534.2015.11828347
Author(s):
Jan A. SchulpInternational Hospitality Management, Stenden University of Applied Science, The Netherlands, Anne KüpersInternational Hospitality Management, Stenden University of Applied Science, The Netherlands, Jaap-Peter NijboerInternational Hospitality Management, Stenden University of Applied Science, The Netherlands, Elske RozendalInternational Hospitality Management, Stenden University of Applied Science, The Netherlands, Christel WesterhuisInternational Hospitality Management, Stenden University of Applied Science, The Netherlands,
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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