I would not have a meal without cheese. Cheese
A Connoisseur’s Guide to the World’s Best 
by Max McCalman, Maitre Fromager at famed New York City restaurant Picholine was one of the books that won an award from the James Beard Foundation earlier this month. At ‘Picholine’ he picked one of the widest and best selection of cheeses a US restaurant could offer. In his book he offers 200 selections and also cheese and wine pairing suggestions.
Since living in the United States, my main issue with some restaurants with a cheese selection is that they refrigerate them right until they are served. This prevents cheese from offering all its flavors in the same way that a white wine overly chilled will not be fully appreciated.
My grandparents used to have a cheese cabinet which contained what would be eaten that day.