The idea, simple in concept and wonderful in execution, was for each person to bring a cheese they deemed stinky but tasty, and a bottle of wine. Greens were provided and there was also pate, soup and various other goodies as well. Susie brought a lemon tart and a selection of financier (almond-based cakes) to wrap it all up.
The cheeses were delightful -- my favorite was the Epoisses, rich like smooth, whipped butter but with a bite that reminded you this is an incredible cheese. The wines were spot on -- French, Italian and California; the company was amiable and warm, and the conversation lively and pleasant all around. We couldn't have imagined a warmer group or a smarter idea.
Truffle tremor |
Melodie |
Fourme d'Ambert |
Gorgonzola |
Perstelle du Beaujolais |
Gigi and Guy |
Epoisses |
Dorset |
Saga and Roquefort |
Goat cheese balls swirling in olive oil and herbs |
Cabrales |
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