The cheese plate at Lima caused me to verge into the dangerous zone of wondering if it was acceptable to have cheese as a main course. We had gone for restaurant week, but the idea of making a meal on ceviche and a cheese plate was just too good to pass up.
The cheese plate itself was a collection of five Spanish cheeses.
- Mahon (cow)
- Drunken goat
- Manchego (sheep)
- Idiazabal (sheep)
- Cabrales (cow)a the blue
I loved the combination of the first four. The cabrales was a really nice deep tasting blue (and great on its own), but a bit of a dissonant flavor along side the mellow earthy, tangy personality of the others.
The hilight to me though -- the full range of things to eat with the cheese: figs, dates peeled almonds, walnut halves, and a nearly crystallized natural honey. yum. Too many restaurants give you nothing but a plate of cheese and some bread or crackers. Maybe most folks only want their cheese to strike a single note -- me, I want to try a cheese by itself, with a piece of fruit, with something salty, etc etc. Kudos to Lima for respecting all the different ways you can taste a cheese! I would recommend this cheese plate to anyone.
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