cheese course


Baked crottin de Chavignol; plain, and the other drizzled with Murray's stock Spanish olive oil and pounded Planter's unsalted almonds.  The saltiness/sourishnesh of this little "dropping" balanced out the "steely" taste of the 2007 Lodi Voignier.

Baked crottin de Chavignol; plain, and the other drizzled with Murray's stock Spanish olive oil, and topped with dried basil, and pounded Planter's unsalted almonds. The saltiness/sourishness of this little "dropping" balanced out the "steely" taste of the 2007 Lodi Voignier. Eat while warm.

The crottin de Chavignol has barely discernible stink before baking and has none after.  It has a subtle saltiness, and is sourish.  This piece here was just starting to get moldy.  There were only a couple of small specks of greenish-bluish molds.

Since I didn’t have greens, I had a side of this French goat cheese naked, and the other half drizzled with Spanish olive oil, and topped with a pinch of dried basil and coarsely pounded unsalted almonds.

Best of all, it made the 2007 Cali Voignier, which already is a good white with a crisp, apple, subtle smell to begin with, taste less steely and less acidic.

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