Cheese Tuesday - Cheese and Honey

This past Tuesday was Cheese Tuesday! This month the theme was cheese and honey, and fromager Louis Risoli brought in honey from the Harvard Square store Follow the Honey.




Poached frog legs with green garlic, spring legumes, and vin jaune was up first, paired with 2016 Henri Bonnaud Terre Promise, a rosé from Côtes de Provence Sainte Victoire, France. I was apprehensive about the frog legs, but they were absolutely delicious!



East Coast halibut made for a tasty second course, served with cucumbers, anise hyssop, pickled rhubarb, and endives, and paired with NV Dovetail "Nakahama" Junmai, a sake made right here in Massachusetts.



Our third course was barley-miso glazed beef sirloin with roasted parsnips, hen of the woods, and ramps, paired with 2008 Lopez de Heredia "Cubillo" Crianza Rioja from Spain. I love roasted parsnips, so this was one of my favorite dishes.



And then it was time for cheese and honey, paired with 2008 Chateau Belle-Rive "Quarts de Chaume" from the Loire Valley in France.




The first three cheeses were all paired with Tanzanian honey. Coupole, a goat's milk cheese from Vermont Creamery, was up first, paired with raw Miombo honey. Then we moved on to Verano, a sheep's milk cheese from Vermont Shepherd, paired with Baobab honey, before trying Oma, a cow's milk cheese from the Von Trapp Farm in Vermont, paired with Wildflower honey. The Baobab honey was everyone's favorite!



Tarentaise was up next, a cow's milk cheese from Spring Brook Farm in Vermont, paired with Portuguese Serramel Oak honey. We finished with a local pairing: Bluebird, a cow's milk cheese from Martha's Vineyard, with raw Autumn Morning Farm honey from Barre.



After a break for myself and the Curd Nerd Band to sing Honey with Cheese, an original cheese song set to Sloop John B with lyrics by Bill Barnert, it was time for dessert! We shared the chestnut roulade, almond streusel, pine frozen yogurt, and orange snow seen in the top picture, as well as the lemon-poppy almond cake with blood orange and coconut crème, orange puffs, and black sesame ice cream. Yum!

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