Here's a few more to whet your appetite:
At Bucktown's the Bristol, Chef Chris Pandel uses the giant chalkboard to communicate the domestic artisan cheeses he is serving each day. At the moment, the spotlight is on Oakvale Farmstead Gouda from Ohio, but expect that to change soon.
At Winnetka's charming Corner Cooks, Italy is the focus. Their cheese plate features the mixed milk Robiola Rocchetta, Piave Vecchio, and Gorgonzola Naturale.
The dessert menu at Graham Elliot presents a single domestic cheese at a time to focus on each unique flavor profile.
Choose from dozens of cheeses at the cheese bar at Bin 36. Chef John Caputo and Fromager Antonio Ramirez proudly offer the world's finest cheeses, aptly paired with wines from their extensive cellar.
The Publican's beer-centric menu offers generous slabs of cheese (like Cabot Clothbound Cheddar) a la carte, to mix and match with whatever beer and charcuterie you choose.
Blackbird's seasonal focus translates to the composed dessert cheese plate, where cheeses like Andante Picolo are individually paired with housemade mostardas, honeys, and nuts.
Stay tuned for more restaurant news from our ever expanding list of cheese customers, including Sepia, mk, and Nightwood (Lula's new sibling in Pilsen).