For turophobics, it is somewhat whiffy, stinky and niffy loop of underworld. Indeed, even for those without the (undoubtedly sporadic) fright of cheese, the galleys of almost a hundred fromages, located in Lyon and distributed every seven days, is the craze of incubuses. But for some people who just fell in love with Roqueforts and cheddars would glorifying-ly enjoy this list of cheese-based holes-in-the-wall from coast to coast.
L'Art du Fromage Restaurant, London
http://artdufromage.co.uk/
A French restaurant, L'Art du Fromage, is located in Chelsea, and undeniably it is specialized in Cheese cuisine. It’s time to discover and explore the many flavours of hand-crafted cheesy dishes. “Live an extraordinary experience in running a Cheese tour of France through various dishes, from the Cheese Fondue to regional typical dishes, along with the traditional Raclette. Or simply enjoy the French classics prepared by Head Chef Gustavo Giallonardo.”
La Cloche a Fromage, France
http://www.fromagerie-tourrette.com/
Experience the super cheesy ambiance at La cloche a Fromage nestled in Strasbourg. It is listed in the Guinness Book of World Records for having the biggest curd-of-milik board in the universe (that’s exaggerated!)
Chashutte Prato Borni, Switzerland
http://www.schweizerhofzermatt.ch/en/schweizerhof/diningschweizerhof/prato-borni/
Of course, the menu here is full of cheesiness or rather a multitude of cheese dishes. Try their cheese fondue and grilled cheesy chows.
Artisanal Bistro, New York
http://www.artisanalbistro.com/
Artisanal Fromagerie, Bistro and Wine Bar exhibits the daunting inventiveness and craving of Chef-Proprietor Terrance Brennan who supplements full of life kinks to traditional French wine bar dishes. It’s not just a all-cheese café, it is also a wine bar.
Caseus Fromagerie & Bistro
http://caseusnewhaven.com/ <<
Caseus is the Latin word for cheese. Caseus Fromagerie & Bistro’s mission is, “to provide New Haven with a fun and comfortable neighborhood fromagerie and bistro presenting simple traditional food with respect for the environment, knowledge of the product, and passion for pleasurable eating.”
