The Cheese Studio nestles itself in between the Chocolate and Wine & Dine Studios along the walkway that connects World Showcase and Future World near the Imagination Pavilion.
Sponsored by Boursin this year, The Cheese Studio features an all-new menu.
Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce – $5
I’m always a little wary about food items that arrive in “quotations,” but on buy-one-of-everything day, there isn’t much of a choice in the matter. I really didn’t care for this one – the sauce should have a creamy, mildly sour character, but ended up being incredibly bland. The pickle, which I would not ordinarily add to stroganoff myself, is supposed to add a tart crunch to the sauce, but the unadvertised slice of cucumber is simply laid on top of the dish, probably so 99% of people can easily pick it off. The “Tiny Egg Noodles” are basically spaetzle and had a similarly gummy texture as the mushrooms. If the sauce had been more flavorful, then it might have been worth doing all of the chewing. On the plus side, there is a pretty good amount of stuff on top of the noodles. You may have better luck as this dish shows promise – I would have gone with a more flavorful, thicker, creamier sauce and wider egg noodles though.
Savory Caramelized Onion, Boursin Garlic, and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic – $4.50
On the left, this Tart is a Best of Fest entry and one of my favorite new items from this year’s Festival. It’s a really large portion – easily three times as big as I would have expected at this price point with a really nice, crumbly crust that gives way to a ton of nicely baked cheese mixed with delicious caramelized onions and herbs. The contrasting balsamic on top makes for an incredibly addicting flavor profile and the fresh arugula on top adds a bit of crunch. A great vegetarian option – I just hope Disney doesn’t cut the size in half as the Festival rolls along. Typically, these sorts of sponsored items are among the best values either because the sponsor is subsidizing the dish or because they want to make their product look as attractive as possible. Very good.
Cheese Trio – Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaron with Boursin Pepper Cheese – $5.50
Another surprise, this trio offered a nice variety of different, satisfying flavors. I thought the profiterole was the weakest component – it was a pretty bland, dry puff pastry that wasn’t helped along as much as I would have liked with the tangy cheese and sweet apricot sauce. Still fine, though. I would have loved a larger portion of the salmon – the bread underneath had a terrific chew and the salmon was incredibly fresh and flavorful with a delightful zing from the herbalicious cheese. Really fantastic. You don’t typically see spicy cheese adorning macarons, but this was another bite that worked surprisingly well. The heat from the cheese contrasted really nicely with the natural sweetness of the macaron and the bit of sweet strawberry sauce spooned on top. Unlike the tart, which I recommend sharing due to its size and the savoriness of each bite, I think each person is going to want their own tray as each of the three options are about two bites. Really good.
Leth Steinagrund Gruner Veltliner – $5
Store Price: 67 cents/ounce
Festival Price: $2.50/ounce
This is an interesting, zesty wine with some lemon and peach up front followed by a lingering, spicy finish. Loved it with the Tart.
Liberated Pinot Noir – $6.50
Store Price: 63 cents/ounce
Festival Price: $3.25/ounce
The bottle price is lower than the white wine, but the Festival price is higher, making this a poor value for a wine that would actually be really good given the $16 bottle price. The usual mix of dark berries, earth, oak, and spice are all present with a smooth finish. Too expensive at the Festival.