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[Cheese, Photos]

[cheese|photos] The Paradise Lost cheese spread

So yesterday we had cheese. I opted for a wide range of samplers rather than concentrating on more quantity of a fewer selections. In truth, I probably went overboard. This spread fed twenty people for about $450, with a fair amount left over.

San Antonio, Paradise Lost 2013-04
The full spread, staged and arranged by [info]mrtact and Mary Robinette Kowal

San Antonio, Paradise Lost 2013-04
The wine selection (we also had Mexican Coke, mmm mmm)

San Antonio, Paradise Lost 2013-04
Olives along with spiced apricot preserves to accent the cheese

San Antonio, Paradise Lost 2013-04
Sopressata Citerio — I always like a sopressata, the spiciness works well for me

San Antonio, Paradise Lost 2013-04
Redondo Iglesias Serrano — These Spanish hams are overtaking even some of the Italian charcuterie in my affections

San Antonio, Paradise Lost 2013-04
Creminelli Finnochiona — A very nice salami, essentially

San Antonio, Paradise Lost 2013-04
Proscuitto di Parma

San Antonio, Paradise Lost 2013-04
Roasted Bison — Mostly there for anyone who didn’t care for pork

San Antonio, Paradise Lost 2013-04
Taleggio — A good stand-by from the ‘soft and stinky’ end of the cheese case

San Antonio, Paradise Lost 2013-04
Beemster XO — I’ve become increasingly fond of this line of Dutch cheeses, which are all buttery and flavorful

San Antonio, Paradise Lost 2013-04
Sottocenere al Tartuffo — Still my favorite cheese in the history of ever

San Antonio, Paradise Lost 2013-04
Oregonzola — Because these Texas cowboys needed a taste of my new home

San Antonio, Paradise Lost 2013-04
Cowgirl Red Hawk — Hands down my favorite new-to-me-cheese of both this batch and of recent history, somewhat like my much beloved Epoisses but without the halitosis

San Antonio, Paradise Lost 2013-04
Cheddar — Picked up this one for the traditionalists

San Antonio, Paradise Lost 2013-04
Cowgirl Mt Tam — I’ve liked this triple creme cheese for a while, and every time I eat it, I like it more

San Antonio, Paradise Lost 2013-04
Pierre Robert — Probably my favorite triple creme, and definitely a basic go-to when I’m putting together a cheese spread

San Antonio, Paradise Lost 2013-04
Chimay — Another good one to have around for people who might be wary of unfamiliar cheeses

San Antonio, Paradise Lost 2013-04
Affinois with Truffles — Had never seen this variety before, but I found the truffle flavor a bit too musky

San Antonio, Paradise Lost 2013-04
Roquefort Papillon — A very nice, heavy blue that’s in my long-term blue cheese rotation

San Antonio, Paradise Lost 2013-04
Humboldt Fog — A terrific California cheese

San Antonio, Paradise Lost 2013-04
Mimolette — I like the younger one better than the aged one, but they’re both pretty nice and sharp

San Antonio, Paradise Lost 2013-04
Affinois — Another good go-to triple creme

San Antonio, Paradise Lost 2013-04
St. Andre — Yet another French triple creme I sometimes buy

San Antonio, Paradise Lost 2013-04
San Simon — A new-to-me cheese I picked up because I liked the look of the pear-shaped wheel, unfortunately, it made very little impression on me

San Antonio, Paradise Lost 2013-04
Pecorino in olive leaves — I wanted a sheep’s cheese on the table

San Antonio, Paradise Lost 2013-04
Shropshire — Always a fun cheese because it tweaks people’s expectations

San Antonio, Paradise Lost 2013-04
Mini Cabrie — Because what is life without a goat milk brie?

San Antonio, Paradise Lost 2013-04
Purple Haze ‐ An herb-infused chevre that we tore through like locusts in a Kansas wheatfield

Also, various kinds of artisanal bread. It was a lovely spread. For some reason, I didn’t get a photo of the Wensleydale.

Photos © 2013, Joseph E. Lake, Jr.

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This work by Joseph E. Lake, Jr. is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.

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