SFGate: The Cheese Course

There's a cheese revolution under way and Janet Fletcher explores it in "The Cheese Course." It's a revolution on many levels - from the rise of artisan cheese producers to the new varieties of cheeses available to the increasing numbers of American restaurateurs offering cheese courses on their menus. From SFGate.com: the Bay Area's home page, online home of the San Francisco Chronicle and much more.

• Tome de Bordeaux sublimely cloaked in herbs
  To the ever-lengthening list of reasons why I'm glad I live in the Bay Area, I've just added Tome de Bordeaux. The French producers of this sublime goat cheese make only about 500 wheels each year, and the Bay Area gets far more than its share. That's because...
  
  
  
• Mellow Capriole's Julianna infused with herbs
  If you enjoy Brind'Amour or Fleur du Maquis, the Corsican sheep's milk wheels coated with dried herbs, you will surely admire Capriole's Julianna. I'm a fan of all three, but, alas - the Corsican cheeses show up here infrequently, and we don't see Capriole...
  
  
  
• Kinderhook Creek is a splendid sheep's milk cheese
  If finding a need and filling it is a prescription for business success, venture capitalists should be investing in dairy sheep. They aren't, but fortunately, a few other risk takers are building flocks to meet a growing appetite in this country for sheep's...
  
  
  
• Kunik makers mold a goat-milk wheel of distinction
  Goats? In Oakland? Sheila Flanagan tells me that her first goat cheese had an Oakland hills appellation. A decade ago, Flanagan was a partner in a Bay Area law firm, living with legal secretary Lorraine Lambiase and four Nigerian Dwarf goats. Inevitably, the...