Friday, February 5, 2010
A cheese room: the new 'must-have' restaurant accessory?
As I was lunching at the River Café this week (see here for my review) I took the opportunity to take a look at their glossy new cheese room that they installed after their refit a couple of years ago following the fire that destroyed their kitchen.
In fact it wasn't as large or as lavish as I'd imagined - just a narrow room at the far end of the private dining room (above) but it enables them to keep their cheeses at the ideal temperature and humidity (between 10-12°C and 80-85% respectively)
Needless to say the cheeses themselves were perfect specimens like this Provolone del Monaco (above) and Puzzone di Moena (below) from Trentino Alto Adige, both unpasteurised cows milk cheeses.
I've only seen one other cheese room in London at the South African steak restaurant High Timber but they look so cool I'm sure other restaurants are going to want to follow suit.
Have you come across a restaurant with a good cheese room?