Vermont, Vermont: Cheese Tuesday at L'Espalier
Tuesday was my first day at a wonderful new job, and what better way to celebrate but going to Cheese Tuesday at L'Espalier afterwards?
We began with Maplebrook burrata with little heirloom tomatoes, green tomato juice, and lemon balm, paired with a tasty Friulano, 2014 Vini Valle from Friuli Colli Orientali.
After the sourdough bread was served, perfectly cooked seared swordfish came out, with summer squash, Parisian gnocchi, and sweet peppers. It paired very well with the 2014 Les Vignes de Bila-Haut from Côtes du Roussillon.
Charred Pineland Farms sirloin with farro, ash-rolled carrots, smoked egg yolk, and cider foam was up next, with 2012 Beaumont from producer David Reynaud from Crozes-Hermitage in the Rhône section of France.
The theme this month was Summer in Vermont: Great Mountains, Great Cheese!, and all of the cheeses were from Vermont. The Grand Fromage this month was paired with Original Hard Cider from Champlain Orchards, also in Vermont. Given my great interest in cheese, it wasn't shocking that I had tried almost every cheese on the list already, but there's nothing wrong with eating delicious, familiar cheeses!
We began the cheese plate with Lake's Edge, a goat's milk cheese from Blue Ledge Farm in Salisbury. It was followed by one of my favorite cheeses, Cremont, made from a mix of goat and cow's milks by Vermont Creamery in Websterville. Then it was on to the only cheese I hadn't tried before, Champlain Organic Triple, a triple crème cow's milk cheese from Champlain Valley Creamery in Middlebury. The cider cut right through the thick richness of this cheese; it was excellent.
Moses Sleeper was up next, a wonderfully squidgy cow's milk cheese from Jasper Hill Farm in Greensboro. Verano, a sheep's milk cheese from Vermont Shepherd in Putney, followed, and then it was on to an old favorite, Cabot's Clothbound Cheddar, a cow's milk cheese produced in Woodstock and aged at the Cellars of Jasper Hill. I'll always adore this cheese, as it was my introduction to high quality cheeses.
Finishing up the evening was a trio of tasty cow's milk cheeses: Dorset from Consider Bardwell Farm in West Pawlett, Alpha Tolman from Jasper Hill Farm, and Middlebury Blue from Blue Ledge Farm. After we sang Vermont, Vermont, a song celebrating the wonders of Vermont cheeses set to the tune of New York, New York, I made sure to make a reservation for next month. The theme will be the American Cheese Society Competition Winners, and it will feature many of the cheeses featured in my Festival of Cheese post!