Cheese Tuesday at L'Espalier - Herb Your Enthusiasm!

Last night at Cheese Tuesday we sampled all sorts of delicious infused cheeses. Some were infused with truffle, some were infused with lavender, and some were even smoked over hazelnut shells!

We began with a stone fruits salad with celery, hazelnuts, and Nettle Meadow Farm fresh cheese crostini. The cheese had been blended from three different Nettle Meadow Farms infused cheeses, so it was a mix of apple cider, honey and fig, and truffle, all topped with plum. To pair with this amazing mix was my favorite wine of the evening, 2012 G. Metz Klevener de Heiligenstein from Alsace. I also ordered a pot of the Anniversary Blend tea because it is the best tea blend I've ever had.

Roasted striped bass with Sienna Farms broccoli, mussels, and smoked tomato jus paired with 2014 Kumeu River Chardonnay from Auckland comprised the second course. The dish was tasty, particularly the broccoli, and the wine completely changed the dish, which was really fascinating.

Our third course was the amazing Long Island duck breast with spring beet risotto and West Coast foraged mushrooms, paired with 2011 Castello di Bossi "Berardo" Riserva, a Chianti Classico. This was my second favorite course of the night, because that stone fruit salad could not be beat!

On to the cheese course! Paired with 2014 Cecile LeBrun "En Mirebeau", a Rosé of Cabernet from Anjou, the cheese plate was all about added flavors.

First up was Fleur Verte, a goat's milk cheese covered in herbs from Perigord, France. The herbs were very potent, and went well with the fresh goat cheese. Next we had Ubriacosecco, a cow's milk cheese with added grape must, from Veneto, Italy.

Barely Buzzed was up next, a cow's milk cheese with added espresso and lavender from Beehive Creamery in Utah. Then we moved on to Moliterno al tartufo, a sheep's milk cheese mixed with black truffles, made in Sardinia, Italy.

Petit Gres du Maquis, a cow's milk cheese covered in herbs from Alsace, France, was up next. The cheese was amazing and the herbs were fairly powerful. We finished with the very savory Smoky Blue, a cow's milk cheese smoked over hazelnut shells. It's made at Rogue Creamery in Oregon, and this cheese was a great way to close out the evening! Can't wait for next month!


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