Sunday, July 06, 2008

Saturday: Wine and Cheese

A while ago we bought a bottle of Savagnin that's been sitting there waiting to be tried. Yesterday we went to a good local cheese shop to organize a cheese plate and last night we broke open the bottle.

The cheese plate consisted of an assortment of raw-milk cheeses:

  • Hard cheeses:
    • Val Poschiavo (this was from Coop, so it didn't really fit in this company, but we had it in the house)
    • two year old Gruyere
    • Vacherin-Fribourgeois (the "Alp" version)
  • Soft cheeses:
    • French brie
    • Tallegio
  • Accompaniments:
    • bread
    • walnuts
    • almonds (toasted in olive oil)
    • cornichons
    • pearl onions
    • olives
    • apricots
    • blueberries
    • cassis
    • cherries
    • gooseberries
All in all a very successful meal; loads of different and interesting flavors and flavor combinations.

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