 |
| American Frontier Cheese Board |
 |
| A Tribute to Monasticism Cheese Board |
This Thanksgiving, I'm not roasting a turkey or making cranberry sauce. I am curating a pair of cheese boards for two sets of friends: a group of expats, and a former monk.
I photographed these beauties today, and I couldn’t resisting posting a preview. I get excited about cheese, as you know. When I can’t sleep, I dream up cheese boards in the dark. I’m especially excited about these two:
Wabash Canonball - Capriole Farm, Indiana
A glorious goat snowball rolled in ash, it looks like a Russian teacake.
Tomme Dolce - Andante Dairy, California
A rare goat cheese washed in plum brandy from cheesemaker Soyoung Scanlan
Marco Polo – Beecher’s, Seattle
Award-winning Flagship Reserve speckled with green and black peppercorn.
Bay Blue – maker unknown, Maryland
A flinty raw cow’s milk blue with a salty finish.
Monastic Cheese Board
Epoisses – France
A pudgy cow's milk stinker washed in brandy, of Cistercian origin.
Frumage Baladin – Italy
A Trappist raw cow's milk cheese with flecks of nutty-tasting barley malt.
Pecorino di Fossa - Italy
A firm sheep cheese buried in the ground and removed on the Feast Day of Saint Catherine.
As you might imagine, my fridge looks like a cheese shrine. Every crisper drawer is full. Which is how I like it.
Questions about Thanksgiving cheeses? Drop me a comment. I'd love to hear about the Thanksgiving cheese boards of your dreams.
I dig passion about cheese boards. The epoisses is one that I've had weak experience with here, often overly ammoniated.
ReplyDeleteI can't say enough about your blog. It's like a little dose of cheese filled knowledge everyday. Sigh and thank you. :)
ReplyDeleteThanks, Lakisha. Kevin, I think I've heard from you before about a bad Epoisses -- no good! Buy one in person from a cheesemonger so that you can return it if it's bad. Around this time of year, I find that there's so much cheese being sold that there's lots of turnover.
ReplyDeletehi tenaya, i realize now that its not on the sign but the bay blue is made by chapel's country creamery www.chapelscreamery.com and from what i can tell the milk comes from maryland but is actually made in pennsylvania. i have not spoken to the makers so if you do, let me know!
ReplyDeleteezekial
Sweet- I wish you were coming to my house on Thursday- Your pics and plates are very informative for this novice-Keep 'em coming!
ReplyDelete