Posts Tagged ‘cheese plate’


Grocery shopping the other day at Trader Joes – one of my favorite stops – I saw a young woman handing out tastes of something called a Thomcord grape with a small piece of Manchego cheese.  Although I usually don’t bother to snack on samples when I shop I was intrigued by the grape so I popped one into my mouth.  It was so delicious – a little sweet, a little tart with a snappy skin – small as a plain old grape jelly Concord grape and about the same color, but no seeds and no bitter skin.  So, of course, I bought some.  They are absolutely terrific with almost any cheese – we served them with a cheese selection and a glass of Cava after a light dinner.  A wonderful ending!


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Here we are enjoying the evening with a bottle of pinot and a tray of cheese and salami and, of course, some olive oil and bread.  I can’t remember the cheeses except that the bright orange is one of my favorites – mimolette.  The salami was from one of the young artisanal charcuterie makers – again, can’t remember which one.  Perhaps the wine made me forget, but I expect I simply was enjoying it too much to put much thought into the provenance of my eats and drink!

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I love, love, love cheese.  My perfect meal is centered around it – a loaf of great crusty bread, a perfectly ripe pear, and a bottle of pinot noir.  What could be better?  Two of my most favorite cheeses come from Cowgirl Creamery (www.cowgirlcreamery.com )in Pt. Reyes Station, California – Mt. Tam and Red Hawk.  I used to ferret them back with me from San Francisco but I can now buy them at any number of stores in NYC, even Whole Foods.  I can’t eat cheese as often as I would like (doctor’s orders, ugh) but a small taste as dessert doesn’t count.

Here is a description of the company taken directly from their website from which you can order their extraordinary products.  “In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station……… They started with an old barn, made it beautiful, put in a small plant for making hand-crafted cheese, bought organic milk from the neighbor, Straus Family Creamery…….  From the beginning, they wanted to make delicious, artisan cheese, to be environmentally responsible, and they also wanted to support their cheesemaking friends in being sustainable land stewards. Today, Cowgirl Creamery continues to make just a small collection of cheese — four, soft aged and three fresh, totaling about 3,000 pounds per week. ”

I think that Steve Kolyer’s painting says it all!


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