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[cheese|photos] The Paradise Lost cheese spread - Lakeshore
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Jay Lake
Date: 2013-04-14 06:00
Subject: [cheese|photos] The Paradise Lost cheese spread
Security: Public
Tags:cheese, conventions, events, food, photos, texas
So yesterday we had cheese. I opted for a wide range of samplers rather than concentrating on more quantity of a fewer selections. In truth, I probably went overboard. This spread fed twenty people for about $450, with a fair amount left over.

San Antonio, Paradise Lost 2013-04
The full spread, staged and arranged by [info]mrtact and Mary Robinette Kowal

San Antonio, Paradise Lost 2013-04
The wine selection (we also had Mexican Coke, mmm mmm)

San Antonio, Paradise Lost 2013-04
Olives along with spiced apricot preserves to accent the cheese

San Antonio, Paradise Lost 2013-04
Sopressata Citerio — I always like a sopressata, the spiciness works well for me

San Antonio, Paradise Lost 2013-04
Redondo Iglesias Serrano — These Spanish hams are overtaking even some of the Italian charcuterie in my affections

San Antonio, Paradise Lost 2013-04
Creminelli Finnochiona — A very nice salami, essentially

San Antonio, Paradise Lost 2013-04
Proscuitto di Parma

San Antonio, Paradise Lost 2013-04
Roasted Bison — Mostly there for anyone who didn't care for pork

San Antonio, Paradise Lost 2013-04
Taleggio — A good stand-by from the 'soft and stinky' end of the cheese case

San Antonio, Paradise Lost 2013-04
Beemster XO — I've become increasingly fond of this line of Dutch cheeses, which are all buttery and flavorful

San Antonio, Paradise Lost 2013-04
Sottocenere al Tartuffo — Still my favorite cheese in the history of ever

San Antonio, Paradise Lost 2013-04
Oregonzola — Because these Texas cowboys needed a taste of my new home

San Antonio, Paradise Lost 2013-04
Cowgirl Red Hawk — Hands down my favorite new-to-me-cheese of both this batch and of recent history, somewhat like my much beloved Epoisses but without the halitosis

San Antonio, Paradise Lost 2013-04
Cheddar — Picked up this one for the traditionalists

San Antonio, Paradise Lost 2013-04
Cowgirl Mt Tam — I've liked this triple creme cheese for a while, and every time I eat it, I like it more

San Antonio, Paradise Lost 2013-04
Pierre Robert — Probably my favorite triple creme, and definitely a basic go-to when I'm putting together a cheese spread

San Antonio, Paradise Lost 2013-04
Chimay — Another good one to have around for people who might be wary of unfamiliar cheeses

San Antonio, Paradise Lost 2013-04
Affinois with Truffles — Had never seen this variety before, but I found the truffle flavor a bit too musky

San Antonio, Paradise Lost 2013-04
Roquefort Papillon — A very nice, heavy blue that's in my long-term blue cheese rotation

San Antonio, Paradise Lost 2013-04
Humboldt Fog — A terrific California cheese

San Antonio, Paradise Lost 2013-04
Mimolette — I like the younger one better than the aged one, but they're both pretty nice and sharp

San Antonio, Paradise Lost 2013-04
Affinois — Another good go-to triple creme

San Antonio, Paradise Lost 2013-04
St. Andre — Yet another French triple creme I sometimes buy

San Antonio, Paradise Lost 2013-04
San Simon — A new-to-me cheese I picked up because I liked the look of the pear-shaped wheel, unfortunately, it made very little impression on me

San Antonio, Paradise Lost 2013-04
Pecorino in olive leaves — I wanted a sheep's cheese on the table

San Antonio, Paradise Lost 2013-04
Shropshire — Always a fun cheese because it tweaks people's expectations

San Antonio, Paradise Lost 2013-04
Mini Cabrie — Because what is life without a goat milk brie?

San Antonio, Paradise Lost 2013-04
Purple Haze ‐ An herb-infused chevre that we tore through like locusts in a Kansas wheatfield

Also, various kinds of artisanal bread. It was a lovely spread. For some reason, I didn't get a photo of the Wensleydale.

Photos © 2013, 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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Larry Sanderson: Food Crabs
User: lsanderson
Date: 2013-04-14 13:18 (UTC)
Subject: Nice Spread!
Keyword:Food Crabs
I really liked the Affinois with Truffles I got here at Xmas, but it looked a little less ripe than the one in your picture. Still, there is the earth of the cheese and the earth of the truffle, not that there's anything wrong with that.

I never rarely say "No" to St. Andre, but my heart belongs to Délice de Bourgogne.
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scarlettina: Fork You Back
User: scarlettina
Date: 2013-04-14 13:20 (UTC)
Subject: (no subject)
Keyword:Fork You Back
Those photos are just mouth-watering! What a spread! When I was in Amsterdam at the Cheese Museum, I tasted a truffle cheese for the first time--wow! Wonderful stuff.
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Tom
User: voidampersand
Date: 2013-04-14 14:44 (UTC)
Subject: (no subject)
Aha! There is a Central Market in San Antonio.
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They Didn't Ask Me
User: dr_phil_physics
Date: 2013-04-14 19:32 (UTC)
Subject: (no subject)
Cheese -- what a wonderful delight. Very jealous.

Jay, a while back you thought you might be doing a business trip to Grand Rapids MI -- any chance of an open dinner? Among other places, San Chez is a wonderful tapas place.

Dr. Phil
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Jay Lake
User: jaylake
Date: 2013-04-14 19:34 (UTC)
Subject:
I will know hopefully this coming week, as if I do come to Michigan, it will be the following week (about eight or ten days from right now). Once I know my itinerary, I'll post an Open Dinner if my schedule will possibly allow.
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They Didn't Ask Me
User: dr_phil_physics
Date: 2013-04-14 20:54 (UTC)
Subject: Re:
Cool beans. Thanks, good sir.

Dr. Phil
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barbarienne
User: barbarienne
Date: 2013-04-15 02:24 (UTC)
Subject: (no subject)
I have described Mt. Tam as "sex on a plate." It has to be at perfect ripeness for that, but it is yowza.

I'll have to look for the Pierre Robert; I've never had that.

May I recommend a few of my favorites? Anton's Red Love is a soft washed-rind cheese from Germany. Soft, sweet, buttery, with just a hint of something kind of like mushrooms.

I'm also partial to L'amuse Gouda, an aged gouda that is very carmelly and salty. I like to keep that (or Midnight Moon, a goat-milk gouda by the same folks who make Humboldt Fog) in the fridge for when I'm feeling just a little snacky before bedtime and want just an ounce or two of something to nibble.
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