Recently, I went to a cheese party, an idea that I'm sure would receive the Lemon seal of approval. A friend and I have been talking about this for a while, and when it came together, it was everything we wanted it to be. A small group of friends were asked to bring cheeses and the only stipulation was that it be something a bit different. We were not disappointed in the spread. Even the brave, lactose intolerant partygoers were pretty excited.
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| Blessed are the cheesemakers.... |
Among the offerings were a smoked Gouda, a delicious Bleu Cheese, several goat cheeses, including a goat brie, some queso fresco, panela, and a delicious truffle pecorino. Along with the cheeses, there were various compotes, nuts, prosciutto-wrapped breadsticks, olives, mushrooms, charcuterie, and a delicious goat-cheese cheesecake.
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| Non-dairy goodies |
I brought two types of cheese that I love. The first type was Spanish Manchego. I served it along with the traditional membrillo, which complements the cheese so well. This is how I was first introduced to Manchego while traveling through Spain. It's absolutely delicious.
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I also took a nice wedge of brie. Usually, I love to serve brie with warm apricot preserves and roasted walnuts on top. But I picked up this great compote that has fig, pear, and orange. I've always served goat cheese with fig preserves, but I really loved the way the fig tasted with the brie.
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| Found this goodness at Spec's |
Everything was so perfect. I understand more than ever why Liz keeps eating hard cheeses after all her root canals and sings a song about working on her night cheese.
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| She has a great dental plan. |
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| I have those glasses. And that poptart. |
~m~
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