Cheese Tuesday at L'Espalier - Whey Cool and Local

This past Tuesday was Cheese Tuesday! The theme this month was Whey Cool and Local, so all of the cheeses used for dinner were produced in Massachusetts, and the first wine was local, as well!

Things started off right, with rosemary focaccia and Afternoon Blend tea, my favorite tea blend. It was brewed to perfection, as always.

The first course paired a 2006 Westport Rivers "Cuvée L'Espalier" Brut and Apple Street Farm heirloom tomato with Fiore di Nonno burrata, aged balsamic and lettuces. The bubbles in the wine and the lightness of the dish made it a perfect summer pairing.

The next course was another wonderful summer pairing: 2006 Jean Bourdy Chardonnay from Côtes du Jura and herbed pappardelle with summer squash, basil pesto and Apple Street Farm goat whey. Yum!

The third course paired the tasty 2009 Chateâu l'Armandière from Cahors and grilled sirloin with black truffle, potato pavé, sherry roasted new onions and Robinson Farm "A Barn Dance". It almost feels redundant to keep saying how good it was, but, well, it was!

And on to the cheese course! All local cheeses, made in Massachusetts, and paired with Offley, a 10 Year Tawny port. At first, the port seemed a bit strong for me, but by the end of the cheese plate, it was excellent.

Shy Brothers Farm's Hannahbell was up first, a cow's milk cheese from Westport. Very creamy. Ruggles Hill Farm's Brothers Walk was next, a goat's milk cheese from Hardwick, one of my favorites of the evening.

Valley View Farm's New Meadow was next, an aged goat's milk cheese from Topsfield, followed by the delicious, award-winning Robinson Family Farm's A Barn Dance, a cow's milk cheese from Hardwick.

The next pair of cheeses were definitely some of my favorites of the evening, Cricket Creek Farm's Tobasi, a cow's milk cheese from Williamstown, and Westfield Farm's Classic Blue, a goat's milk cheese from Hubbardston.

Great Hill Dairy's Great Hill Blue was next, a cow's milk cheese from Marion. Berkshire Cheese's Berkshire Blue, a great cow's milk cheese from Great Barrington, finished off the plate. And as always, I was sent home with a delicious treat - a s'more macaron!


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