Cheese Tuesday - No Sweat

Back from vacation and right back into the swing of things! This past Tuesday was Cheese Tuesday at L'Espalier, one of my favorite nights of the month. The theme this time was No Sweat: Louis's Summer Cheese Picks for CULTURE magazine. Louis Risoli, the brilliant fromager at L'Espalier, picked out some amazing cheeses for a summer-themed cheese plate which was featured in the magazine earlier this year.




Started the night off the right way, with the amazing Anniversary tea blend and some tasty bread and butter. Cynthia Gold mixes all of the tea blends at L'Espalier, and this is by far my favorite!



The first course: Apple Street Farm tomatoes with burrata, basil, and aged balsamic. This paired with a 2012 Saint Roch les Vignes rosé from Côtes de Provence, and made for one of the best salad courses that I've had, ever.



The pasta course was pretty amazing as well, pairing ricotta ravioli with poached fennel, charteuse cream, beets, and shrimp with a 2010 Pont de Chevalier Sauvignon Blanc from Knights Valley.



A 2009 Chateâu des Jacques "Clos de Rochegrés" from Moulin-à-Vent paired with pork ragout, head "cheese", wax beans, and tempura blossom for the third course. Looking at the ingredients, as a formerly picky eater, I never would have ordered this dish. So glad I'm a bit past that, as this was awesome.



And on to the cheese course! This was paired very well with a 2007 Capanna, Moscadello di Montalcino.



The first cheese was one of my favorites, Vermont Creamery's "Cremont", a goat and cow's milk cheese from Websterville, Vermont. Served with the Cremont was some chestnut honey from Tuscany, pieces of an olive oil torte from Spain, fig bread, and pork and beef sausage. The second cheese pictured here is Boston Post Dairy's "Tres Bonne", a goat's milk cheese from Enosburg Falls, Vermont.




Woodcock Farm's "Summer Snow" was next, a very tasty sheep's milk cheese from Weston, Vermont. This was followed by Salva Cremasco, D.O.P., a cow's milk cheese from Lombardy, Italy, and Spring Brook Farm's "Tarentaise", a cow's milk cheese from Reading, Vermont. The milk coming from Jersey cows is what gives it it's great color.

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