For our book/dinner club last night, I wanted to serve something a little different. So I built a meal around a cheese course. I tried to keep the meal light and served a first course Warm Mushroom Salad (Barefoot in Paris). The next course was a Curried Winter Squash soup using blue hubbard, cheese pumpkin and butternut squash. The soup was simply garnished with a swirl of Snowville Creamery cream and caramelized apples. To help transition to the cheese course I served a small scoop of cranberry/orange sorbetto from Dojo Gelato at Findlay Market.
The cheese course was made up of the following:
Cashel Blue cheese from Ireland
Taleggio from Italy
Manchego from Spain
Pierre Robert triple creme brie from France
Prima Donna Gouda from Holland
Pear Hazelnut Paste
Walnut Whole Wheat Bread
Wheat crackers
Red Grapes
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