Tag Archives: goat cheese

My Table, Friday May 29, 2009

A story in pictures, and a few words.

lunch

bread

Acme Bread Company Baguette

fleur verte

From left: Harley Farms (Pescadero, California) “Monet:” goat cheese with a layer of Herbs de Provence and decorated with edible flowers, the infamous Fleur Verte: goat cheese coated with dried thyme, tarragon, and crushed pink peppercorns, and Fresco Italia’s Quattro Stagioni soft cow’s milk round with edible flower

txacolian close

Some readers might remember my adoration for txacolina, a mineral-rich white wine from the Basque region of Spain.  Urki’s Getariako Txakolina is a new discovery from Paul Marcus.  It is a beautiful experience.  The cork smelled of vanilla and flowers, and the txacolina was crisp and dry as expected, and citrus-y too, yet gentle (perhaps gentler than the Xarmant Txakolina), effervescent, but without any sour bite.  

bubbles

The light bubbles as seen through William Yeoward’s Pearl goblet

empty

Et fin!

All photographs taken with the Canon Powershot G10, an amazing camera I borrowed from I.  Highly recommended.  It makes everything and everyone look beautiful. 

New linen placemats and napkins with hummingbird pattern from my mother.  Towle “Old Lace” silver.  Mottahedeh plats with raised swan design.  Laguiole cheese knife.  Roses from my garden.

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Amazing Cheese

Last night I stopped by the cheese counter at Market Hall’s Pasta shop looking for some Fleur Verte (a/k/a raison d’etre de Rockridge) and they were OUT.  Naturally I was devastated.  But my kind friend behind the counter suggested that I sample something new that had come in–the new robiola made by La Casera.  Phenomenal.  And he was proud to report that it had just been featured in the New York Times!

This goat cheese is exactly what I’ve been looking for a soft, creamy, complex goat that is magically both tangy and sweet.

Fleur Verte will always be my true love, and one of the most visually stunning cheeses (pure white goat’s milk coated in tarragon and pink peppercorns from the Loire Valley):

fleur-verte

but the robiola from La Casera is nothing to turn up your nose at:

04cabbage_650I think the savoy cabbage fastened and rafia tie gives it a distinctly Piedmont-ian feel.  The robiola just might become a new constant in ARL. It’ll be perfect for hors d’oevres while I’ll set my FV aside for breakfast and dessert.

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