Cheese Course

There is nothing better than cheese, except maybe pork. I'm working on a new cheese course for the upcoming menu and I had some great samples come in for a tasting. On the plate, we have a drunken goat, cambozola, creamy gorgonzola, horseradish mustard harvati, smoked gouda, and 18 month gruyere. The drunken goat is very similar to a manchego with a subtle taste of goat's milk at the end, sweet and creamy. The cambozola is a favorite of mine and I enjoy the soft brie rind with a creamy blue interior. It's spreadable and great on a piece of baguette. The creamy gorgonzola was different, very sweet and earthy without the natural sharpness of a bleu. The horseradish mustard harvati was a favorite amongst the kitchen. It had a strong mustard tang with a mellow horseradish accent, very creamy and great with a piece of roast beef. The smoked gouda wasn't too impressive, light smokey flavor. The 18 month gruyere was nice, salt crystals were present but not overpowering. Very sweet beginning and salty finish, I'm thinking of pairing this with pumpkin bread. Overall, not a bad tasting and a few things to get excited about adding to the next menu.