By Becky Rosner
“The current trend in cheese plates has a lot to do with the artisanal movement in food that has swept the country,” says Savor chef Kirk Warner. “Everything is sourced, you know exactly where it came from and, with air freight the way it is, we are able to get cheeses we couldn’t get 20 years ago.” Cradle a glass of your favorite Pinot and enjoy your selection as an appetizer or dessert.
An American Place
800 Washington, 314-418-5800, www.aapstl.com
Servers wheel out a dessert cart of American farmstead cheeses (four for $9; six for $15; grand tasting for $26). A steady favorite: Red Hawk, a triple-crème whose rind is washed in brine to produce big, bold, earthy flavors and a vivid orange color.
Baileys’ Chocolate Bar
1915 Park, 314-241-8100, www.baileyschocolatebar.com
The house favorite is Norway’s honey-brown gjetost, its flavor hinting at nuts and caramel. Cheeses range from $3.50 to $9 and are served with freshly baked breads, fruits and nuts.
Savor
4356 Lindell, 314-531-0220, www.savor-stl.com
Warner mixes fresh and aged, domestic and international—and always throws in one selection for the real cheese-lover. One variety for $3, three for $9.75, five for $14.
Erato Wine Bar
3117 S. Grand, 314-664-6400, www.eratowines.com
The big favorites are Ste. Andre triple-crème, a buttery brie; the old Amsterdam, which is aged Gouda; and the drunken goat, soaked in red wine for about 72 hours. Around 14 artisanal cheeses, $9-$15 per pound or $4 for an in-house order.
Café Provencal
427 N. Kirkwood, 314-822-5440
A selection of four for $12, with the recurring characters Roquefort, Port Salut, Morbier, Montrachet, Bourdin and double-crème Camembert, plus cameos by a 3-year-old Gruyère.
Annie Gunn’s
16806 Chesterfield Airport Road, 636-532-7684, www.anniegunns.com
Chef Lou Rook always includes “something blue-veined, a goat cheese, a sheep’s-milk and a cow’s-milk” and makes sure that the textures range from triple-crème to semihard. Four varieties for $19.
