I forgot to take a picture of the cheese plate I made yesterday, so here’s what was left towards the end of the meal:
I forgot to take a picture of the cheese plate I made yesterday, so here’s what was left towards the end of the meal:
by Ok_Dimension_4707
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Ok_Dimension_4707
My contributions are the two platters. Someone else brought the cheese log, which I think was mainly cream cheese. On the left we have:
Feta spinach artichoke dip in the bowl.
Boursin, Drunken Goat, Sottocenere truffle, Cabot seriously sharp, black pepper cheese, and an herb rubbed cheese in the left platter.
Whiskey maple cheese, wild mushroom cheese, and processed cheddar spread (I don’t need to defend my life choices here) in the right platter.
Before anyone asks, I don’t know what kind of cheese was used as a base for the black pepper, herb rubbed, maple whiskey, or wild mushroom. Likewise I don’t know what kind of “wild mushrooms” were used, just that it was local farm-produced. The herb rub was an Italian mix, like the kind of mix that would be a good add to olive oil.
Favorite cheese is the Sottocenere and it’s a staple every Christmas. Least favorite this year was the maple whiskey. It tasted like a basic cheese that had been dunked in maple syrup then had it washed off. Just a touch of sweetness and nothing really interesting going on.
1 Comment
My contributions are the two platters. Someone else brought the cheese log, which I think was mainly cream cheese. On the left we have:
Feta spinach artichoke dip in the bowl.
Boursin, Drunken Goat, Sottocenere truffle, Cabot seriously sharp, black pepper cheese, and an herb rubbed cheese in the left platter.
Whiskey maple cheese, wild mushroom cheese, and processed cheddar spread (I don’t need to defend my life choices here) in the right platter.
Before anyone asks, I don’t know what kind of cheese was used as a base for the black pepper, herb rubbed, maple whiskey, or wild mushroom. Likewise I don’t know what kind of “wild mushrooms” were used, just that it was local farm-produced. The herb rub was an Italian mix, like the kind of mix that would be a good add to olive oil.
Favorite cheese is the Sottocenere and it’s a staple every Christmas. Least favorite this year was the maple whiskey. It tasted like a basic cheese that had been dunked in maple syrup then had it washed off. Just a touch of sweetness and nothing really interesting going on.