{"id":53769,"date":"2020-01-02T15:13:52","date_gmt":"2020-01-02T20:13:52","guid":{"rendered":"http:\/\/www.themainemag.com\/?p=53769"},"modified":"2021-06-22T08:48:03","modified_gmt":"2021-06-22T12:48:03","slug":"cheese-plates","status":"publish","type":"post","link":"https:\/\/www.themainemag.com\/cheese-plates\/","title":{"rendered":"Cheese Plates"},"content":{"rendered":"\n

The Fiddlehead Restaurant<\/a> | Bangor<\/strong><\/p>\n\n\n\n

Chef Mel Chaiken\u2019s menu focuses on American comfort food\ncombined with global in\ufb02uences and locally sourced ingredients, including\nproduce from the restaurant\u2019s own Fiddlehead Farm. The \ufb01rst dish listed is the\ncheese plate, a choice of one, two, or three cheeses from a rotating selection,\naccompanied by saucisson rouge, ginger compote, seasonal fruit, and toasted\nbread. <\/p>\n\n\n\n

The Frog + Turtle <\/a>| Westbrook<\/strong><\/p>\n\n\n\n

Westbrook\u2019s restaurant scene may be up-and-coming now, but\nit wasn\u2019t that way when chef and co-owner James Tranchemontagne opened his\ngastro pub in 2007. He has since added a second-\ufb02oor lounge and deck offering a\nview of the Presumpscot River\u2014a good spot to indulge in the pub menu\u2019s cheese\nplate: three cheeses with toast points and accompaniments.<\/p>\n\n\n\n

In Good Company<\/a> | Rockland<\/strong><\/p>\n\n\n\n

Housed in an Italianate former bank building, Rockland\nnative Melody Wolfertz\u2019s romantic restaurant is a mainstay in this midcoast\ncity. Like much of the menu, Wolfertz and chef Zeph Belanger\u2019s cheese selection\nchanges regularly, and is offered with or without charcuterie.<\/p>\n\n\n\n

The Grill Room + Bar<\/a> | Portland<\/strong><\/p>\n\n\n\n

Restaurateur Harding Lee Smith\u2019s dark and clubby \u201curban\nsteakhouse\u201d in the heart of the Old Port is known for its wood-\ufb01red meat, \ufb01sh,\nand pizzas, prepared in full view of the dining room. Topping the appetizer\nlist is the cheese board: four selections served with quince paste and\nhoneycomb. <\/p>\n\n\n\n

MJ\u2019s Wine Bar <\/a>| Portland<\/strong><\/p>\n\n\n\n

On the \ufb01rst \ufb02oor of One City Center, sommelier Mark Ohlson\u2019s\nwine bar (named for his mom, Mary Jane) offers wine, beer, cider, and snacks in\na relaxed, convivial environment. Cheese plates are the back-bone of the menu,\nand each cheese is served with its own accompaniments.<\/p>\n\n\n\n

Northern Union<\/a> | Ogunquit<\/strong><\/p>\n\n\n\n

Matt and Lauren Wickert\u2019s popular wine-centric restaurant is\nintimate and elegant, with a dramatic, glass-enclosed wine wall that puts the\nentire inventory on display; 29 of the selections are available by the glass.\nThe cheese menu has included local offerings from Lakin\u2019s Gorges Cheese, Winter\nHill Farm, and Silvery Moon Creamery.<\/p>\n\n\n\n

The North Point<\/a> | Portland<\/strong><\/p>\n\n\n\n

The menu at the North Point, owned by Dan and Kelly\nTalmatch, is focused on small plates and snacks to nibble with wine or an\nexpertly mixed signature cocktail. It includes a large selection of cheeses,\nmostly imported, generously plated with seasonal fruit, \ufb01g jam, soft-boiled\negg, pickled onions, cornichons, Dijon mustard, and toasted bread. <\/p>\n\n\n\n

Sur Lie<\/a> | Portland <\/strong><\/p>\n\n\n\n

Five-year-old Sur Lie has become a local favorite for its tapas-style menu and the warm welcome of owners Krista Cole and Antonio Alviar. Cheeses on the current menu are from Maine\u2014Barred Owl Creamery blue, Balfour Farm cider-washed gouda, and Spring Day Creamery\u2019s Rendez-vous\u2014and are served singly or with a selection of charcuterie. <\/p>\n","protected":false},"excerpt":{"rendered":"

The Fiddlehead Restaurant | Bangor Chef Mel Chaiken\u2019s menu focuses on American comfort food combined with global in\ufb02uences and locally sourced ingredients, including produce from the restaurant\u2019s own Fiddlehead Farm. The \ufb01rst dish listed is the cheese plate, a choice<\/p>\n","protected":false},"author":5,"featured_media":53839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,31,21,4,32,3],"tags":[],"locations":[],"people":[],"class_list":["post-53769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-list","category-blog","category-culture","category-eat-feature","category-eat-maine-blog","category-eat"],"acf":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n