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It's Easy Being Cheesy

There's a cheese craze in America and these entrepreneurs are getting their slice of the profits

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This story appears in the November 2000 issue of Entrepreneurs Start-Ups magazine.

There more to life than cheeseburgers. So say the many entrepreneurs who are capitalizing on the current cheese craze. It seems Americans are more willing than ever to experiment with gourmet fare-cheese being one of their favorites. Whether it's Gouda or Brie, Feta or Roquefort, the milk of cows, goats and sheep are yielding scrumptious delights while entrepreneurs are yielding even more scrumptious profits.

It certainly holds true for Miguel Jerónimo, 36, owner of Alfama, a Portuguese restaurant in New York City. He serves a plate of Portuguese cheeses as part of the dessert menu as well as the appetizer menu, catering to his American clientele. Jerónimo serves his cheeses with grapes and crackers and often suggests a wine to complement each kind of cheese (including the more exotic cheeses made from sheep and goat milk). Says Jerónimo, "Every single night, many customers ask for it."

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