Cheese, glorious cheese! Cheese lovers are in for a treat at The Cheese Course in Boca Raton . Tucked around the corner from the main street, The Cheese Course is part retail store and part bistro serving a variety of sandwiches, salads and, of course, cheese plates. The Mizner Park shop also makes party plates and baskets and sells wine take-out or dine-in.

My husband and I popped in for a bite on a recent Tuesday evening. The cheese options were almost overwhelming, but the knowledgeable and friendly staff helped us settle on a six-cheese sampler of bold-flavored cheeses ($22.95, serves two) and a side order of black truffle pté ($5.75).

There were a range of wines available by the glass, and our server gave us a mini-tasting at the counter before we made our selection. Most of the wines were nice, but a few tasted like they were open a bit too long.

After ordering, we found a table outside, where the sidewalk had been transformed into a French country café with bistro tables, patio umbrellas and a beautiful wooden table that I immediately coveted for my yet-to-be-built outdoor dining area. It was the perfect place to entertain a large group of wine and cheese-loving friends.

After a few minutes, our cheese board appeared, served with fresh apple slices, fig jam, olives and lupini beans, and hot-from-the-oven French bread.

Circling the edge of the wooden board were six 1.5-ounce selections of heaven. My husband immediately laid claim to the Brie de Meaux, a French bloomy rind cheese that is slowly heated to conform to pasteurization laws while still maintaining its flavor. The cheese had a soft rind and a creamy interior that practically melted onto the bread.

One of my favorites was the Sainte-Maure, a fresh goat cheese that I asked for as a replacement to a barrel-aged Greek feta (there is usually no charge for substitutions). Another French cheese, this one is coated with ash and aged for 3-4 weeks, just enough to give it a lovely "stinky" quality while still remaining fresh and creamy.

Rounding out the selection were an aged Dutch Gouda, cave-aged Roquefort, Tete de Moine and Le Merlemont. The Le Merlemont was substituted for a washed rind Munster that was unavailable that night. There wasn’t a mediocre cheese on the plate.

We finished our meal with the pté, a rich and creamy blend of chicken liver, black truffles and Sauternes. It was a perfectly decadent finish to a delightful evening.

R E V I E W

The Cheese Course

FOOD: A-

SERVICE: A

ADDRESS: 305 Plaza Real #1305 (at Mizner Park), Boca Raton

TELEPHONE: (561) 395-4354

WEBSITE: TheCheeseCourse.com

PRICE RANGE: Moderate

HOURS: Sun.-Weds. 10:30 a.m.