The full spread, staged and arranged by
The wine selection (we also had Mexican Coke, mmm mmm)
Olives along with spiced apricot preserves to accent the cheese
Sopressata Citerio — I always like a sopressata, the spiciness works well for me
Redondo Iglesias Serrano — These Spanish hams are overtaking even some of the Italian charcuterie in my affections
Creminelli Finnochiona — A very nice salami, essentially
Proscuitto di Parma
Roasted Bison — Mostly there for anyone who didn't care for pork
Taleggio — A good stand-by from the 'soft and stinky' end of the cheese case
Beemster XO — I've become increasingly fond of this line of Dutch cheeses, which are all buttery and flavorful
Sottocenere al Tartuffo — Still my favorite cheese in the history of ever
Oregonzola — Because these Texas cowboys needed a taste of my new home
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
Cheddar — Picked up this one for the traditionalists
Cowgirl Mt Tam — I've liked this triple creme cheese for a while, and every time I eat it, I like it more
Pierre Robert — Probably my favorite triple creme, and definitely a basic go-to when I'm putting together a cheese spread
Chimay — Another good one to have around for people who might be wary of unfamiliar cheeses
Affinois with Truffles — Had never seen this variety before, but I found the truffle flavor a bit too musky
Roquefort Papillon — A very nice, heavy blue that's in my long-term blue cheese rotation
Humboldt Fog — A terrific California cheese
Mimolette — I like the younger one better than the aged one, but they're both pretty nice and sharp
Affinois — Another good go-to triple creme
St. Andre — Yet another French triple creme I sometimes buy
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
Pecorino in olive leaves — I wanted a sheep's cheese on the table
Shropshire — Always a fun cheese because it tweaks people's expectations
Mini Cabrie — Because what is life without a goat milk brie?
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.
This work by Joseph E. Lake, Jr. is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.