On our days off when we cook for the blog, it consumes a lot of our free time. Doing anything else, just relaxing and doing nothing is so rare. For us “doing nothing” means watching TV, reading a book or making a call to a friend. But sometimes we are so tired that we just look at each other and we know that we need a break and do whatever we want. Lately, we have been in the mood for brunch with mimosas, egg dishes with homemade biscuits and also cheese plates. We had a cheese plate the other day with mimosas while we were catching up Homeland, a show that we are obsessed with. These are the cheeses that we had this time (and if you want to see more posts about cheese you can search it on the blog).
RIVERS EDGE PEONY
A soft ripened goat’s milk cheese with hints of pink peppercorns. The texture is kinda crumble, a dry crumble. This cheese was my last favorite, Marilyn loved it.
I love sheep creamy cheese, so this one was my favorite. Pérail Pepellon is a sweet, buttery-smooth perfect to spread on a crostini and makes an unparalleled pair with bubbly wines. I had it with persimmon…. three words OMG!!!
BUENALBA WITH PAPRIKA
This cheese is made with smoked paprika from ‘La Vera’ and blended directly into the cheese, giving a interesting Spanish flavour and color. The cheese is made using fresh raw goat milk, and is cured for between 4 – 6 months. It’s amazing cheese!!!
We had dates, persimmons, walnuts, crostini and a rosemary cookie.
But the best picture of these cheese plate with a special guest is here.
Beijos e Tchau!