06.03.09
Cheese and Honey!!!!
With the spring season turning soon to summer, I’d like to say a few words about my favorite cheese, Winnemere, from our friends at Jasper Hill Farm. The gooey, unctuous, earthy, and milky cheese, has all of the flavors, aromas and textures. Wrapped in bark, with a washed rind, the flavors are complex, but in the end, it is just a really deliciously amazing cheese. I believe the season is almost over, so come an get it while you can.
By far, my favorite thing to pair with this cheese (and many others) is honey. We had a great small batch honey made by our ex-dishwasher’s mom, which was awesome. We are now using one from Peak’s Island. I’m always looking for small batch varietals of honey, so if you know a neighbor or a grandma with bees, let me know!
The pairing of a stellar Gorgonzola Dolce with blueberry honey is one of life’s pleasures. At Bresca, Krista served honey with Pecorino and pinent d’Esplette. My favorite dessert has always been fromage blanc with fruits and honey. Last time I had that, I believe I was eating my way through the South of France, off the beaten path, way off the grid. Fond memories…..Cheese and honey….on the same plate? No kidding! Call France! And nothing screams childhood like toast, with cream cheese and a drizzle of honey, made by mom on saturday morning. Foul? I think not……
Come on in and enjoy wines from our user friendly re-designed wine list with a heaping spoonful of Winnemere, toast and Honey. Yup, cheese and honey. Could it get any simpler?
eDh
(Erik H. Desjarlais)