Profile

Picholine and Artisanal restaurateur Chef Terrance Brennan founded this cheese mecca to "make the world's finest cheeses available nationwide as never before." In support of his goal, his like-minded staff tends to more than 300 cheeses in the process of affinage - a fancy name for the aging process. But it's not enough to have cultivated cheese without cultured consumers; on-site courses expound on milks, examine textures, and present pairings with wines or beers. As to his legacy, Brennan has launched an internship program to ripen his own future fromagiers. — Alexandra Vallis

Artisanal cheeses, jams, and Brennen's beloved gougères are for sale on the center's Website.