clockwise from top left: niagara gold, roaring forties, picobello (a Dutch cheese that tastes like an aged gouda combined with parmesan), la sauvagine (a buttery brie-like cheese—but better— from Quebec)
clockwise from top left: Cheese Boutique house pate, pinot grigio salami, jambon serano, iberico chorizo
dessert! homemade creme brulee (the recipe will be posted tomorrow)
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