10th Course: Fromage
Fromage
Notes: I prefer mild cheeses. I chose four, and M decided to have the same. They were all delicious. The one on the extreme left is from Andante in California. I love their cheeses! The one on the extreme right is from Switzerland. Additional details and the identities of the other cheeses will have to remain a mystery for now. I did ask for the explanatory cards. Instead, I think Kevin was going to include the list when they printed the menu for us. However, the printer was not functioning, so they are mailing us a copy.
Addendum: I received the menu. The cheeses are listed as follows:
Aria, Pasteurized Goat's Milk, Andante Dairy, Petaluma, CA
Charrolais Affine, Raw Goat's Milk, Hervé Mons Affinage, Burgundy, France
Tomme Crayeuse, Raw Cow's Milk, Hervé Mons Affinage, Savoie, France
Dallenwiler Wychas, Pasteurized Goat's Milk, Chas & Co. Selections, Dallenwil, Switzerland
10th Course: Fromage
Fromage
Notes: I prefer mild cheeses. I chose four, and M decided to have the same. They were all delicious. The one on the extreme left is from Andante in California. I love their cheeses! The one on the extreme right is from Switzerland. Additional details and the identities of the other cheeses will have to remain a mystery for now. I did ask for the explanatory cards. Instead, I think Kevin was going to include the list when they printed the menu for us. However, the printer was not functioning, so they are mailing us a copy.
Addendum: I received the menu. The cheeses are listed as follows:
Aria, Pasteurized Goat's Milk, Andante Dairy, Petaluma, CA
Charrolais Affine, Raw Goat's Milk, Hervé Mons Affinage, Burgundy, France
Tomme Crayeuse, Raw Cow's Milk, Hervé Mons Affinage, Savoie, France
Dallenwiler Wychas, Pasteurized Goat's Milk, Chas & Co. Selections, Dallenwil, Switzerland