Dining Details Blog

Gruyere Gougeres

Cave-Aged Gruyere, EMMI (Gruyere, Switzerland)
Firm cheese made from raw cow’s milk.  This cheese is aged for at least 1 year in underground sandstone caves.  It has a
smooth texture and is slightly aromatic with a robust, assertive flavor.  Pairs well with big and fruity reds.

2007 Domaine Gros Hautes Cotes de Nuits Bourgogne Blanc

Roasted Pear Tartlettes with Apple Wood Smoked Bacon, Brillant Savarin

Brillat Savarin, (Normandy, France)
Soft cheese made from cow’s milk.  This is a very rich triple-cream.  The aroma is lactic, with a whiff of mushrooms.  The
cheese has a fine-grained, rich pâte and is mild and slightly acidic.  Excellent with a rose or a fruity red, as well as
Champagne.

2007 Babcock Grande Cuvee Pinot Noir

Prosciutto Wrapped Figs Stuffed with Shropshire Blue

Shropshire Blue, Long Clawson Dairy (England)
Firm blue cheese made from cow’s milk.  This is essentially an orange-colored Stilton style cheese.  Annatto produces the
orange color and penicillium roquefortii the veining.  It has a creamy texture and medium-blue flavor.

2007 Two Hands Angels Share Shiraz

Spanish Chorizo and Olive Variety

Hooligan, Elizabeth MacAllister of Cato Corner Farm (Colchester, CT)
Semi-soft cheese made from raw cow’s milk.  This washed-rind cheese has a soft, creamy interior and a gorgeous orange rind.
The wheels are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria during the
minimum 60-day aging period that goes on in the farm’s underground caves.  Each wheel is made by hand; the milk comes
from a herd of 40 Jersey and Brown Swiss cows which are allowed to graze freely.

Served with Assorted Artisan Crackers, Gourmet Breads, Nut Variety