L'Espalier's Cheese Tuesday - Soft and Gooey
Cheese Tuesday this month was all about soft and gooey cheeses, which I tend to enjoy quite a bit, so I was definitely looking forward to dinner. We started with L'Espalier's awesome breads and creamy salted butter.
The first pairing was a 2009 Château Doisy-Daëne, Bordeaux Blanc, with an herbed Lakin's Gorges fresh ricotta salad with beets, pear mostarda, and a wicked cool water ribbon.
The second pairing was a 2009 Zind-Humbrecht, "Gueberschwihr", a Riesling from Alsace, with roasted pork loin with fennel, mussels, and coconut nage. This course was absolutely wonderful; I don't think I've ever had pork that tasted so good.
My favorite course of the night paired a 2008 Poliziano, Vino Nobile di Montepulciano, with house-made gnocchi with braised beef short ribs, sunchokes, and Carr Valley Creamery "Cocoa Cardona". With so many good flavors, this dish was is definitely one of my all-time favorites.
The final course of the evening was the excellent L'Espalier cheese sampler, paired with a 2007 Mas Cal Demoura, "L'Infidèle", from Coteaux du Languedoc.
The first cheese was Nerino di Pura Capra, a goat's milk cheese from Piemonte, Italy. The second cheese was the wonderfully creamy Brillat Savarin, a cow's milk cheese from Ile de France, France.
Medallion was up next; it's a cow's milk cheese from Lakin's Gorges Cheese in Rockport, Maine. This was followed by Winnimere, a cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont. Both were awesomely gooey New England cheeses, yum!
The fifth cheese was Taleggio, an excellent cow's milk cheese from Lombardia, Italy, and it was followed by Grayson, a cow's milk cheese from Meadow Creek Farm in Galax, Virginia.
Red Hawk was up next; it's a cow's milk cheese from Cowgirl Creamery in Point Reyes, California. This was followed by the tasty Chèvre du Wavreument, a goat's milk cheese from Belgium.
The final cheese of the evening was the wonderfully gooey Pont L'Eveque, a cow's milk cheese from Normandie, France. I wound up taking a bit of this cheese home, since I was quite full, and paired it with the little take-home gift: a s'more macaron. Yum!