Cheese Bouchées

Cheese was a firm favorite for the afterdinner savory and was transformed into a wide range of small bites, from custards to straws to everything in between. Like hors d’oeuvres, they were intended to refresh the palate and appealed to diners who did not have a sweet tooth. Cheese, when served, was eaten after the sweet entremets, ostensibly to prepare the palate for the dessert wines, which were followed by a simple dessert of fruit, nuts, and ices. The rise of the savory was an ingenious