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Liza

Cheese

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I'm a huge cheese fan and happily support it's production both here and abroad. I'm wondering if you or your diners would consider a cheese selection to be out of place at Heartbeat? (I think it's obvious where my choice would be!) As an aside, I recently attended the American Cheese Society conference and saw how amenable cheesemakers are to chef's requests; chefs such as Gale Gand of Tru, and John Waters of Clyde's Restaurant Group were on a panel explaining quite clearly what they wanted, i.e. log size, firmness, etc. and the cheesemakers were taking note. I found both sides to be very open to a collaborative process, which can only be good news for restaurants, cheesemakers, and diners.


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Actually, many people have been advised by their doctor to get more cheese into their diet. While we refrain from using butter and cream, we do use cheese and offer cheese selected from Murray's on request. We will be making this clearer in upcoming menus.

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