Cheese Tuesday at L'Espalier

Cheese Tuesday is always one of the best meals I eat every month, and those who know me know I love trivia, so this month's theme of Cheese Trivia was a perfect fit. 

I ordered the Basque Cider: Shacksbury basque cider and Acha red vermouth, served on the rocks. It was a great bit of fall flavor. Shortly afterwards, the pretzel bread and dinner rolls came out, along with the whipped butter. So good. 

The first course paired 2012 Merlin, a Chardonnay from Macon La Roche Vineuse in Burgundy, with Apple Street Farm toffee coddled egg, roasted carrots, carrot jus, and Gorgonzola mornay. Yum!

2008 Scubla, a Pinot Bianco from Fruili in Northern Italy, began the next course. It was served with butter poached East Coast halibut with celery-apple juice. 

The third course was my favorite of the night, although the first did provide some tough competition. 2006 Chateau Louvie, a Merlot from St. Emilion, was served alongside Maine beef tenderloin with hay ash roasted potato, eggplant purée, Black Trumpet mushrooms, and Comté. 

And finally, the cheese course! All excellent cheeses, paired with NV Louis de Grenelle "Corail", a brut rosé from Saumur, France. 

Lea's Great Meadow, a goat's milk cheese from Ruggles Farm in Hardwick, was up first, followed by the amazing Weston Wheel, a sheep's milk cheese from Woodcock Farm in Weston, Vermont. Continuing the excellence was Moses Sleeper, a cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont. 

Some classic, or at least classic-style cheeses coming up next, including Reading, a raclette-style cow's milk cheese from Spring Brook Farm in Reading, Vermont, Epoisses, a cow's milk cheese from Burgundy, France, and Comté, a cow's milk cheese produced by Marcel Petit in Franche-Comté, France.

Beemster was up next, a gouda style cheese from Holland; it was delicious and made using cow's milk. The final cheese was Smoky Echo Mountain Blue, a cheese made from a mix of cow and goat's milk from Rogue Creamery in Central Point, Oregon. The parting present? A chocolate-banana flavored macaron. :)


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