UPDATED CLASSIC: The cheese course at Sanford Restaurant in Milwaukee comes with pressed fruit bread and cranberry chutney. The Wisconsin Milk Marketing Board (WMMB) offers guidelines for serving cheese courses in its brochure, The Cheese Course. WMMB also suggests storage ideas, and more, in Cheese Storage Tips for Foodservice Professionals. Visit the website at www.foodservice.Wis-Dairy.com to get more details and tips. Rindless Cheeses (fresh Mozzarella, Chevre, Feta): 35°-39°F. If ...

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