How do you describe heaven? A five cheese flight at six.one.six is how I would describe it. Our family dinner at six.one.six is never complete without the cheese course. Simply out of this world. On this day, we had the following:
Parmigiano-Reggiano from Parma, Italy : a nutty savory and slightly floral cows milk cheese aged as eighty pound wheels no less than twelve months. Served with Golden Raisins.
Saint Rocco Brie from Benton Harbor, Michigan : a delicate, buttery double cream cheese served with Roasted Almonds.
Taleggio D.O.P. from Carozzi Farms, Italy : A wash rind cows milk cheese with an earthy nose. Has a rich, creamy texture and smooth finish. * I live and die by this cheese! The Orange Blossom Honey from Spain is absolutely the best honey in the world.
Beemster Graskass from Netherlands : the first season's milking meaning "grass cheese." A very limited production gouda style cheese. Rich, semi-soft texture with a nutty finish. Accompanied with Fig Marmalade.
Maytag Blue from Newton, Iowa : traditional cow's milk blue cheese, creamy texture with a sweet, earthy finish. Served with Dried Michigan Cherries.
A nice glass of Mount Veeder Cabernet Sauvignon completes the evening.