Prepping three sheep's milk cheeses and three accompaniments:

** Manchego with membrillo (quince paste)

** La Marotte with Pyrenees black cherry jam

** Pecorino Grand Old Man with black truffle honey

An 'after-hours' beer-and-cheese tasting, at

Arrowine Wine & Cheese Shop

Arlington, Virginia.

12 June 2014.

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Photo by Yours For Good Fermentables.com.

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Suider-Paarl, South Africa.

eatmania.com/2012/11/19/say-cheese/

At the Grand Tasting Hall of Wine & Cheese. There are so many wines and cheese to choose from, and unless you really know your stuff it's a game of choosing blind and hoping you choose well. I actually tailed an american couple where one of them seemed like they knew their stuff, but apparently with such a long list of italian wines to choose from, he didn't really know where to begin.

We tried red, white and rose, and selected mainly cheeses that had Slow Food's presidio seal. A lot of fun, but organizers should work on making sure wines are at the proper temp before serving. Those reds were way too cold!

The cheese tastings at Au Fond are borderline academic - everyone gets a packet of information about the cheeses they'll be trying.

Holy Cheese Workshop

Mt. Tam, a triple cream ripened cheese from Cowgirl Creamery in Point Reyes Station. Pairs perfectly with Seckle Pears and Daelia's Biscuits for Cheese with Almond.

Blue Cow cheese tasting, UWA Club, 31 August 2011. See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/09/07/blue-cow-cheese-ma...

Mt. Tam is a buttery, rich cheese that ripens from the outside in beneath an edible white rind. The rind transforms the paste below during aging resulting in a spreadable texture and firmer core.

The tastiest cheese by group consensus

Cibus 2016

That, my friends, is happiness on a plate.