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[cheese] What we ate at the Cancerversary party - Lakeshore
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Jay Lake
Date: 2012-04-30 03:33
Subject: [cheese] What we ate at the Cancerversary party
Security: Public
Tags:cheese, food, photos
Along with chips and dip and Dove chocolate and numerous varieties of drink and several yummy breads, including a divine quarter wheel of pugliese, we had cheese. Also some nice cured meats. And cheese. And some truly yummy olives. Did I mention the cheese?

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Jamon Serrano, a Spanish ham similar to proscuitto

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Two very fine spicy salamis, and a retail salami

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Jamon Iberico, just because — note the price per pound

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Mmm, olives

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The St. Marcellin disappointed by being a little too ripe

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Brillat Savarin was a bit long in the tooth as well, but still full of that triple creme goodness

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Pastor picon is one of my favorite bleus, full of life

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Cotswold, because how can you go wrong with onions and chives?

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Ewephoria was new to my cheese board, a sweet and tangy sheep's milk cheese

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Sottocenere al tartuffo, my go-to favorite cheese ever

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Morbier affine is very nice, too

Photos © 2012, Joseph E. Lake, Jr.

Creative Commons License

This work by Joseph E. Lake, Jr. is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
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Kari Sperring
User: la_marquise_de_
Date: 2012-04-30 11:37 (UTC)
Subject: (no subject)
Cheese! I am always happy to see cheese.
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scarlettina: Fork You Back
User: scarlettina
Date: 2012-04-30 14:17 (UTC)
Subject: (no subject)
Keyword:Fork You Back
Looks like it was a luscious afternoon. So glad it was a delicious success!
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e_bourne
User: e_bourne
Date: 2012-04-30 14:22 (UTC)
Subject: (no subject)
Cheese and ham. My kind of food groups.
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Tom
User: voidampersand
Date: 2012-04-30 14:41 (UTC)
Subject: (no subject)
I always like a good set of unboxing pics.
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Keikaimalu
User: keikaimalu
Date: 2012-04-30 15:48 (UTC)
Subject: (no subject)
Sounds like a delightful feast.

Also, the photos are lovely. I've noticed your photos generally are. Have you studied photography? I don't really know from lighting, composition, etc., and it's cool to see everyday objects portrayed in such an aesthetically pleasing way.
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mlerules
User: mlerules
Date: 2012-04-30 16:09 (UTC)
Subject: (no subject)
'Twas a mighty tasty spread...with very good company. Thanks for hosting!
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jenntheamazon
User: jenntheamazon
Date: 2012-04-30 21:32 (UTC)
Subject: (no subject)
That just looks delightful.
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alumiere
User: alumiere
Date: 2012-05-01 01:20 (UTC)
Subject: (no subject)
I'm going to program several of the cheeses into my notepad so I can try them.
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Jay Lake: food-wensleydale_cheese
User: jaylake
Date: 2012-05-01 01:22 (UTC)
Subject: (no subject)
Keyword:food-wensleydale_cheese
I would speak the most highly of the Sottocenere al Tartuffo, though they're all pretty darned good. Even the St. Marcellin, when it's not gone manky.
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alumiere
User: alumiere
Date: 2012-05-01 01:33 (UTC)
Subject: (no subject)
That and the two blues are the ones I'm most interested in. Although I'm curious - what do you mean by manky? Too long since cutting so they taste stale, etc or that they're starting to turn or that they've maybe been stored badly and absorbed some flavor that doesn't belong or...

Also, now that I don't have a kitty demanding attention, I can finish the comment she posted (half done) for me. I'm glad your test results are good this time and that you got to enjoy such a delicious feast.
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Jay Lake: food-wensleydale_cheese
User: jaylake
Date: 2012-05-01 01:45 (UTC)
Subject: (no subject)
Keyword:food-wensleydale_cheese
In the case of the St. Marcellin, it had ripened too far. A soft cheese anyway, it was nearly liquid, as well too ammoniac for my taste, though a couple of other folks at the party were liking it. Basically, I bought it too old.
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smoking catnip and chasing my tail: giraffes
User: jettcat
Date: 2012-05-01 03:38 (UTC)
Subject: (no subject)
Keyword:giraffes
Pardon me, I'm about to eat this entry!
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