The Cheese Program at Picholine
Discover why The New York Times calls Picholine’s cheese plate “the best cheese presentation in the city.” The only restaurant in NYC with its own Maitre d’Fromage, Picholine’s acclaimed cheese program has achieved critical acclaim and accolades for nearly 2 decades. Since Chef Terrance Brennan’s introduction of the European cheese cart to American diners in 1993, the popularity of the cheese course has risen steadily. We invite you to share in our passion for artisanal cheeses on your next visit either with a cheese flight created by our fromager or your own personal selection.
The presence of our Maitre d’Fromage elevates Picholine’s cheese service to a league of its own. Hailed by Gael Greene as the “Tiffany of cheese carts,” the custom marble-topped mahogany cart is artfully prepared daily with a selection of international, artisanal cheeses handpicked by fromager, Alex Garcia. With the recommendation and guidance of our expert, cheese connoisseurs and novices alike can effortlessley craft cheese plates based upon their flavor, aroma and texture preferences.
Tucked in a corner of the 2,500 bottle-lined Wine Room is the famous Cheese Cave, a temperature and humidity controlled room, where a number of the world’s finest artisanally-made cheeses are aged to optimum ripeness and peak flavor. If you’re looking for a deliciously runny cheese like Kuntener Reblochon of Switzerland or a beautiful semi-soft goat cheese like Spain’s Garroxta this is exactly where you will find it.