Most Recent Supper Club
For the first time ever we had a December Supper Club. ayb2 and BR hosted a soup potluck at their new abode on December 12. xhollydayx wasn't feeling well so I went myself once my radio show concluded. Owing to business, I didn't really have time to cook, so I brought a cheese plate with five different cheeses on it.
I went with our current go-to cheese, Cotswold. I also brought a nice piece of Ubriaco, which is another old favorite. I thought that the other three were all new, but upon preparing this entry I realized that although we'd never bought it retail, we had had Truffle Tremor at 3 Birds long ago. I liked it this time, although my notes indicate we weren't impressed the first time around. Perhaps my palate is more refined? Who knows.
The other two were definitely new to me:
51. Locatelli Romano - A hard sheep's milk cheese. Essentially really good Romano, suitable for grating, or just to have as a nice piece with a sharp flavor. Yummy.
52. Goat Brie - Due to a series of unfortunate events, my cheesey employer has a glut of these and is running a special. I got two; we ate one. It's a brie, made with goat cheese. Nothing special; about what you'd expect from the description. I think I'll bake the extra one.
I went with our current go-to cheese, Cotswold. I also brought a nice piece of Ubriaco, which is another old favorite. I thought that the other three were all new, but upon preparing this entry I realized that although we'd never bought it retail, we had had Truffle Tremor at 3 Birds long ago. I liked it this time, although my notes indicate we weren't impressed the first time around. Perhaps my palate is more refined? Who knows.
The other two were definitely new to me:
51. Locatelli Romano - A hard sheep's milk cheese. Essentially really good Romano, suitable for grating, or just to have as a nice piece with a sharp flavor. Yummy.
52. Goat Brie - Due to a series of unfortunate events, my cheesey employer has a glut of these and is running a special. I got two; we ate one. It's a brie, made with goat cheese. Nothing special; about what you'd expect from the description. I think I'll bake the extra one.