I went to Corduroy for my friend Jessica’s 30th
birthday. She had raved about the
scallops for the last year, and they -- to her credit -- lived up to the
raving. Truffle oil and a nice combination of mushrooms made them really
creamy.
When the dessert menu came, a cheese plate led the list, and thus, graced our table. Five cheeses in total, with quite a range:
- A semi-hard cheese cow’s milk with a reasonably mild flavor. A bit manchego-ey.
- A second version of the hard cheese with slightly stronger flavor. I suspect this was older that the first.
- A chevre -- nice and light and very mild flavor. It was delicious with the roast apples in Jessica’s desert.
- A gooey non-pasteruized cheese -- which I loved, but no one else seemed to.
- A reasonably standard brie.
It was a nice sharing cheese plate, and since there were three of us, I can’t complain. (also Jessica and Lara are exceedingly tolerant of my cheese obsession so we actually discussed each chesse, which was a lot of fun). There was pleasantly bland bread on the side, although no fruity accompaniments.
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