Monday nights have become Cheese Plate nights, due to Caro’s lovely choosing of several nice cheeses for the last course of our dinner. She’s always kept several really special ones in her fridge, or under the little bell, for a tiny bit of treat with some of her WW meals.
I was totally convinced that I DIDN’T LIKE Bleu Cheese. It looked odd, it really didn’t smell pleasant, and since my my earlier experiences with it were of unexpected chunky globs in not-really-tasty salad dressings, or the unpleasant whoosh of air when a lid was opened on the box, I held firm.
Until one night a couple of months ago, she brought down several cheeses and cut us each a small bit of each onto pretty plates with a dab of our OWN just-made fig preserves and some dried fruits. I took the little knife provided with my plate, sampled them all-but-one, and heartily approved.
Then, I experimentally cut the tiniest sliver from the TOP of the little wedge of bleu, avoiding the small flowerings of mold beneath---admiring their beautiful configurations, like millefiori in clay, but still a bit apprehensive about all the reasons I’d collected over the years NOT to like the cheese.
And it was simply divine. Salty and rich and firm for a moment, then melty and soft and (dare I use the overused unctuously?) rich. So now I’m hooked---I crave a taste of the Gorgonzola marvel every now and then, and will go up and unsnap the Tup for a teensy taste.
Last night was cheese night, and after the char siu chicken, rosy and delicate as peach-cheeks, and gently perfumed with five-spice, the lo mein and the stir-fried cabbage, we had cheese, prettily arranged, and served with the marvelous Cherry Chutney which had been simmering away, sending its gentle fragrance of big maroon cherries and vinegar and Autumn sweetness through the house all afternoon.
From One O’clock:
Belletoile Triple Crème Brie
Morbier with ashes between layers
Caro’s just-made Cherry Chutney
Laudel Double Crème Brie
Center is Fontina
And a sweet little chapeau of Champagne Grapes