Artisanal cheese has always been something of a standard-bearer for the foodie revolution. As a category, it's approachable enough for newcomers, yet nuanced enough that it can still excite acclaimed chefs. Cheese is perfect for pairing with wines and beers, which makes it flexible enough to be used as an hors d'oeuvre, an appetizer or even a dessert. And at retail, good merchandising, a good sampling policy and enthusiastic associates can make a cheese department the most exciting area of a ...

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