In last week’s review, I mentioned that one of the cheeses (Boho Bel) was not trimmed before being plated; which was a shame since the cheese tasted great on the other side. I just received an email from Perbacco owner, Umberto Gibin:

I had the chance to read your blog. Thank you for your very kind words and thank you for pointing the mistake of not cutting off the dry part of the cheese. I did discuss it with the servers at the pre-service meeting.

It’s great to see such a quick response and timely action to correct Perbacco’s cheese service. The cheeses served here were so good, it warms my cheesy heart to see a great restaurant like Perbacco take note of these important details.

Thank you Mr. Gibin!

More power to the cheese!