You'd be hard-pressed to find a menu without a cheese plate these days. And while we enjoy nibbling on chartcuterie now and again, placing an uninspired cheese plate on the menu in lieu of a novel menu item disappoints us, it really does. Manchego, Brie, and Vermont cheddar, again? Give us local cheeses with a unique, cohesive flavor profile and we won't complain. But slop a few dairy products on a wood board with a smear of quince paste and expect us to be impressed? Never that.