The Old Hickory Steakhouse
Gaylord Palms Resort & Convention Center
Kissimmee, Florida

A Steakhouse From The Heart of France
Part 2

by Martha Hollis and Anthony Scaggs

The cheese selection comes every few days from a restaurant in New York, Artisanal, from Chef Terrance Brennan. Every time the box is opened there is a surprise. Typical servings are 6 pieces or 3 pieces with paring of wines-typically 2 oz. of port or red wine. As cheese plates are now not well known in the US, much of the effort at the Old Steakhouse is educating the client and learning their cheese preferences. The Captain, Jean Phillipp, also from France, guided our selection of cheese by country and in order of strength to intensify the experience. We also followed his suggestions and engaged in the "Cheese & Wine Flight" for wine pairings that became a sensual world tour for both our palettes. We were even given a complete listing of the cheese, the country of origins, along with tasting notes. Our only tasks were to savor and enjoy.

There are over 300 cheeses of which they have selected 12 to 12 varieties to present to their guests. For example we started with a mild, butter, crumbly Spanish cheese, Garroba then transitioned into soft, herbaceous and sweet French cheese, Brin D'Amour. Slowly upping the flavor intensity we tasted two Spanish cheese, Zamorano and Ibores. Next came Chaput Brique from Quebec followed by a sensual French triple crème, Pierre Robert. The seventh cheese was Montgomerys Cheddar from England with classic, grassy and complex notes followed by aged Dutch Gouda-the tasting guide stated "hard, sweet and crunchy." This experience peaked with one of our favorites, an English Stilton.

Some cheese tastes can be overwhelming. So at the advice of Reinbolt we rounded them out by adding a small portion of fresh butter. Figs, quince, and dates are supplied to cleanse palette, preparing it for the next cheese.