Cheese Tuesday - Cheese and Chocolate

What's better than chocolate and cheese? Sitting down for dinner at L'Espalier when the theme is chocolate and cheese!

After a long day at work, I needed some of Cynthia Gold's excellent afternoon blend tea to stay up, so I started the night off with a bit of tea and some delicious bread.

Our first course began with L'Espalier's own Brut, 2006 Westport Rivers' Cuvée L'Espalier, made right here in Massachusetts. It cut right through the thick, creamy Long Island cheese-squash bisque with caramelized white chocolate, compressed apple, and foie gras.

Grilled Cavendish quail was up next, served with pomegranate, Apple Street Farm baby lettuces, pickled red cabbage, and molé. This paired very well with the 2012 Brooks Pinot Noir from Willamette Valley.

2006 Château Louvie from Saint Emilion was paired with Maine beef tenderloin for the third course. Delmonico potato with Cabot Clothbound Cheddar and roasted baby vegetables with lardon were served with the tenderloin. This dish was decadent and delicious.

Cheese Tuesday's final course is always a wonderful cheese platter. This month's theme was Cheese and Chocolate, and it was just as amazing as you'd imagine. Paired with the cheeses and chocolates was a wonderful Kopke Reserve Tawny Port. I'm starting to appreciate tawny ports more and more.

Coupole, an excellent goat's milk cheese from Vermont Creamery in Websterville, Vermont, was paired with 40% milk chocolate Javara Lacte from Valrhona. Coupole may be my favorite cheese. Also paired with chocolate from Valrhona was the second cheese, Moses Sleeper, a cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont. It was paired with the 70% Guanaja.

Manchego, a sheep's milk cheese from La Mancha, Spain, was up next, paired with citrus 67% chocolate from Tcho. Also paired with Tcho chocolate was Comté, a cow's milk cheese aged for 15 months by Marcel Petit in Franche-Comté, France. The comté was paired with the nutty 65% Tcho.

The final two cheeses were both paired with chocolate from Callebaut. Gouda was up first, a cow's milk cheese from Holland that was aged five years; it was paired with white chocolate. Such an amazing pairing! Bayley Hazen Blue, a cow's milk cheese from Jasper Hill Farm, finished up the evening, paired with milk chocolate Giandujas. 


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