Cheese Tuesday at L'Espalier - No Cows Allowed



Another month, another delicious Cheese Tuesday dinner! We started this one off right with rosemary focaccia and pretzel bread.



The first course paired NV Barth, Spätburgunder, Rosé Sekt, from Rheingau, with Apple Street Farm baby lettuces with Hildene farm chevre, grilled peaches and plums, and raspberry vinaigrette. The bubbly rosé paired very well with the salad, and the grilled peaches were great!



A 2008 Belle Pente Chardonnay, from Willamette, paired extremely well with roasted Essex chicken with sugar snap peas and new onions, Buffalo mozzarella, and foie gras jus. The chicken was cooked perfectly!



The third course started with a 2011 Viña Sastre, a deep, dark red wine from Ribera del Duero. This paired very well with the grilled lamb tenderloin and garlic sausage, brûlées black mission figs, fire roasted Vidalia onion, and olive oil. I <3 lamb.



The final course paired El Maestro Sierra Pedro Ximenez sherry with the famous L'Espalier cheese plate. The theme this month was No Cows Allowed - all of the cheeses were made with goat, sheep, or buffalo milk.


The first cheese was a small piece of Mozzarella di Bufala Campana, DOP, from Italy. The Chevre, a goat's milk cheese from Hildene Farm in Manchester, Vermont, was second, and was definitely the one I preferred, out of the two.


The Thin Red Line, a goat's milk cheese with a line of paprika through it, was next. This cheese was made by Lazy Lady Farm in Vermont, and was one of my favorites of the evening. Gineprino was next, a goat's milk cheese with juniper from Piemonte, Italy.


I enjoyed both of the next two cheeses, quite a bit. The first was Eleven Brothers, a goat's milk cheese from Boston Post Dairy in Enosburg, Vermont, and the second was Summer Snow, a sheep's milk cheese from Woodcock Farm in Weston, Vermont. I've had and loved Summer Snow in the past, and it definitely did not disappoint - just as good as I remembered it to be!


Ossau Iraty, a sheep's milk cheese from Pays Basque, France, was next, and was followed by the excellent Pecorino Ginipro, a sheep's milk cheese from Emilia-Romagna, Italy.



Roquefort, a sheep's milk cheese from Rouergues, France, was an excellent way to end the evening, but as always, we were sent away with a parting gift - a s'more macaron. Such a wonderfully sweet way to end the night!

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