1.   And of course, after all this, came a cheese course.

2.   As recently as five years ago, most restaurants - even traditional French ones - did not have cheese courses at all.

3.   At a few restaurants, the cheese course comes first.

4.   A year ago, with the exception of a few places like Chanterelle and Bouley, cheese courses in New York restaurants were rare.

5.   Adding a cheese course, a reminder of another, very lovely era.

6.   Ah, the cheese course, the classic old European practice of serving a selection of cheeses just before the dessert.

7.   But a separate cheese course is disruptive, either in a restaurant or in a home.

8.   But most chefs say the cheese course is still not a moneymaker.

9.   Cheese courses, carefully crafted selections of fromage, are one of the latest trends in tony restaurants and home entertaining.

10.   For a cheese course, Swiss, Parmesan, Monterey jack or Italian Bel Paese are nice choices with these wines.