We like to munch it as a final belly-busting course, spend sophisticated evenings pairing it with reds and whites or, heck, even just pick at it straight from the fridge. It’s true, we just can’t get cheesy enough. Here’s where you can feast on the pongiest, creamiest, sharpest varieties in the capital, and – be warned – some of them are just wicked.
Jones the Grocer: Jones the Grocer’s walk-in fromagerie is becoming something of an Abu Dhabi institution. Each time we visit, we spend half our lunch hour gazing at the huge wheels of gooey camembert, and crumbly slabs of gorgonzola. As if the smell alone wasn’t persuasive enough to invest in a few wedges, there’s also a sampling board on the side with a selection of tasty titbits, cranberries and raisins to tempt you. The blackboards on the walls have chalk-scrawled suggestions about which cheeses taste good with various olive and truffle oils (these you can pick up from the grocery shelves outside) so it’s very hard to leave without dropping a small fortune. We particularly love the Mont D’Or cheese, a pungent number that gets gooey enough to be used as a fondue if left at room temperature, or you can bake it with garlic and a splash of white to unleash its full flavour. If you find the choice a bit overwhelming, opt for the cheese plate from the dessert menu – you get to try three cheeses from the store room and the expert staff can make recommendations depending on which tastes you prefer. It comes served with freshly baked bread.
Best for: Connoisseurs after something special for a dinner party.
Dhs38 for three items. Jones the Grocer, Mamoura Building, B Ground Floor 06/07 Corner 4th Muroor & 15th Street (02 443 8762). Other branches: Khalidiyah.
Chameleon: With its ultra-bling interiors (we’re talking about a gold, snakeskin and diamanté decor), Chameleon wouldn’t be the first place you’d think of to indulge in a treat as refined as a cheese platter. But after many a happy meal, we’ve learnt to trust in the restaurants at the Fairmont Bab Al Bahr, which almost always gets it right. Chameleon definitely doesn’t let the side down. The cheese platter is offered as part of its bar snacks menu and is small, especially given the price, but perfectly judged. The selection includes fingers of smoked cheddar, as well as stilton, red leicester and brie, all served up with tangy date chutney and crackers. The spread is beautifully presented, and the staff talk you through each of the cheeses on offer without you even having to ask, which is a very nice touch.
Best for: Late-night cheese feasts for the young and trendy.
Dhs85 Cheese plate, Fairmont Bab Al Bahr, Bain Al Jessrain (02 654 3333).
Le Beaujolais: Everything on the menu at Le Beaujolais is served up with rustic French simplicity, and its cheese plate is no exception. The restaurant changes its selection depending on what’s in the kitchen, but you’ll typically be served four of the following: goat’s cheese, emmental, camembert, reblochon and roquefort, presented on a plain white dish. To accompany the cheese you get a wicker basket filled with piping hot bread rolls fresh from the oven and covered in a cloth so they don’t lose their heat. Staff will refill this as many times as you manage to empty it. Delicious.
Best for: The perfect finish to a meal of hearty French fare.
Dhs50. Assorted French cheese platter. Novotel, Hamdan Street (02 633 3555).
Piano Lounge: The InterCon’s cheese and grape night offers an impressive spread of 19 different cheeses. You’re allowed to revisit their heaving tables as many times as you like, piling your plate high with goat’s cheese (don’t miss out on the capra cremosa con tartufo nero) robiola, ubriaco, and many more varieties of hard and soft cheese. Fruit, crackers and breadsticks are laid on for you to scoop up the cheese, and unlimited reds and whites are also on offer. Staff will recommend pairings between your drinks and the cheese so you make the most of both. This is a great deal if you’re in one of the restaurants nearby and fancy a sophisticated finish to your meal. If you’re a real fromage fan, of course, there’s enough there for you to skip dinner altogether; but while your taste buds will thank you, your waistline might not.
Best for: An interesting pairing session
Dhs85 per person, includes freeflow grape-based beverages and unlimited cheese. Every Wednesday, from 6pm-9pm, Piano Lounge, InterContinental, Bainouna Street (02 666 6888).
Prego’s: At Prego’s, the Selection of Italian Cheeses (you’ll find it on their snacks menu, not the main menu) is all about the presentation. A bowl of fig marmalade is the centrepiece, decorated with slices of sweet strawberry, and surrounded by grapes and sticks of celery. The signature Prego’s bread, a huge fluffy loaf with olive tapenade, balsamic vinegar and olive oil is served on the side, which makes the temptation to create an impromptu cheese sarnie almost impossible to resist. As for the cheese itself, the emphasis is firmly on the Italian, with generous wedges of gorgonzola, talllegio, bel paese and brillo making up the platter.
Best for: If you have a particular weakness for Italian cheeses.
Dhs55. Beach Rotana, Tourist Club Area (02 697 9000).
Chamas: You might associate Chamas with all-you-can eat meat, but just wait till you see their cheese plate – it definitely gives the restaurant’s carnivorous offerings a run for their money. Served in the upstairs bar, it’s a simply mammoth platter, consisting of blue, cheddar, emmental, brie and edam cheeses – enough to serve at least three or four hungry people. They even serve you cheesy bread to eat it with. If you’re fed up of bar platters that last all of five minutes, opt for this instead – you’ll still be picking at it at closing time, we promise.
Best for: Large groups of friends who like cheese with their cheese.
Dhs85. InterContinental, Bainouna Street (02 666 6888).
Make the most of your cheese
Balsamic vinegar
Balsamic vinegar has such a powerful flavour, it’s best to just drizzle it lightly over thin slices – too much and the flavour will overpower the cheese. Have it with hard, mature cheeses such as parmigiano-reggiano or pecorino romano goudas.
Chutneys
The swetness of fruit-based chutneys works especially well with creamier cheeses. Tomato chutney and a cheddar with plenty of bite is a match made in heaven, while date chutney is always a good accompaniment for milder cheeses.
Olive oil
You get what you pay for with olive oil, so invest in an expensive one. A splash on fresh mozzarella, ricotta or goat’s cheese is a great way to enhance their flavours.
Fruit and nuts
The most conventional of cheese accompaniments is, of course, a scattering of dried or fresh fruits and nuts – both good for contrasting textures as well as tastes. Feta or goat’s cheese is delicious with pine nuts and green apple. Eat goat’s cheese or brie with walnuts, figs and strawberries.
Honey
Any honey is fine, but infused ones are even better, working well with both strong and mild cheeses. Smear it on a plain cracker with strong blue cheeses such as roquefort, gorgonzola or stilton – you’ll never look back.
Dark Chocolate
Think we’re kidding? Not at all. A bit of a wildcard, this one, and you won’t find it served in many restaurants, but stilton dipped in melted dark chocolate is a foodie secret. Just try it, okay?
