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.
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2 comments:
Hi George,
Hope you don't mind, but I linked to your cheese heaven for foodie friday. it just looked too good to pass up!
Let me know if there's any more food adventures coming!
That does sound like heaven. It's amazing how food can totally put you into a high!
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