For Mozzarella, Knoefle says he prefers to use a good-quality traditional variety made from buffalo's milk that can be used in salads, on pizzas or grilled.

The best varieties come "swimming" in whey and have what he describes as a "floppy" rather than rubbery consistency, with moisture trapped between the layers of springy curd.

Provolone cheese is another classic Italian cheese with roots going back to early Roman times. A popular table cheese that is also good for grilling, it is made from cow's milk and originates from the Lombardy region.

Lombardy can also lay claim to being the home of Gorgonzola. This traditional blue cheese is used in salads and as a table cheese but is also used in several classic sauces for gnocchi and pasta.

Finally, the Park Cafe offers French cheeses including Roquefort.

The mastery the French have developed for maturing this blue cheese dates back more than 2,000 years. Shepherds matured their cheeses in the deep limestone caves of Cambalou, which are famous for the blue molds that exist naturally in the air.

Guests at the Park Cafe can enjoy some of these classic European cheeses in an atmosphere of a classic French brasserie, with a modern spin.