Keeping up with our tasting menu (here and here)… After we served our main course we served a cheese plate with that special Madeira. A cheese plate is a great step between the last course- it’s like an extension of the meal- a preparation for the next and last course: the dessert. In putting a platter together, the choice of cheese reflects our tastes and our guests, a harmonious variety: hard, creamy, blue, smoky. That way the guests can feel comfortable to try everything, to like it or not and even choose their favorite. We served ours with butterscotch and coconut macadamia nuts from Kauai, wild cherries with amarena sauce, orange blossom honey and the classic french baguette.
The cheeses were (starting with the yellow) Red Leicester, Rossini Blue, La Tur and Rivers Edge Chevre’s Up In Smoke. All of them, were delicious, but my favorite was the Rivers Edge. It was amazing!! This cheese is a hand formed 4 oz. round of fresh chevre that is smoked over maple and alder and then wrapped in smoked Big Leaf Maple leaves that have been misted with bourbon. Marilyn loved the Rossini blue.
Photo credit: Wedge in the round.
Beijos e Tchau!