Cheese Boutique Case Study

At Cheese Boutique prosciutto hangs from the ceiling, truffles are flown in every Wednesday, foie gras sits under lock and key, beef is dry aged 60 days, there are olive oils from 80 different terroirs and jams made from green walnuts, the best artisanal breads of the city, not to mention the chocolate boutique, pastry temptations and daily handpicked produce - but it is for the cheese that one must really come here. This is a place where "best before" dates do not apply. Taking something good and making it great is a constant philosophy of Cheese Boutique.