Only in moderation

You know dinner is going to be wonderful when your plate looks like this:

This was our first sampling of the cheeses we picked up from Corrieri's: Humboldt Fog, Lamb Chopper, Midnight Moon and Manchego.  We decided not only to taste them alone, but also to sample them with some of their recommended pairings, since we happened to have several of the items on hand.  While perhaps not the most well-balanced meal, since it consisted primarily of dairy and carbs, it was nice for one of the many meals we eat in a week.  It was a plate to be slowly savored.

Humboldt Fog is a beautiful cheese from California.  It's a soft goat's milk cheese that has been surface ripened and has a layer of vegetable ash in the center.  Hands down, it's one of the most interesting cheeses I've ever seen or tasted.  The center has the texture and flavors of what I am used to with a goat's cheese, but the edge, just under the rind, has a texture similar to brie and a stronger flavor.  The wedge is aesthetically pleasing with the gray stripe of ash in the center and the contrast in texture from the center part to the ripened edge.  It's like getting two types of cheese in one!  Delicious alone, we also paired with the recommended mandarin orange, cranberries and walnuts.


Lamb Chopper is a sheep's milk cheese from Holland (which I learned makes up two provinces within the Netherlands, so I should stop using them interchangeably for the country).  Smooth and almost buttery, with a chedder-like firmness, it was very enjoyable alone.  Since it was recommended for kids on a grilled cheese sandwich, we melted some on toasted French bread, which tasted quite good.


Midnight Moon is a goat's milk cheese from Holland.  The nutty flavor reminded me of a Parmesan, although not quite as dry or salty, and the texture occasionally seemed a bit gritty.  We paired it with apple slices and the same fruits and nuts as the Humboldt Fog.


Manchego is a Spanish sheep's milk cheese from the dry plateau south of Madrid.  A hard cheese with DOC status, it is aged anywhere between 6-18 months.  Although most Manchego is now made in factories, much of the milking is still done by hand.  The surface of the wedge was pocked with small irregular holes.  It was dry, nutty and a bit salty, and as it warmed to room temperature, the surface became slightly oily.  Delicious alone, we also grated some over pasta drizzled with olive oil, salt and pepper, which was equally good.

I enjoyed all four, but if I had to pick a favorite, the Humboldt Fog might have a slight advantage.  It was delicious and incredibly unique.

presentation counts

Back in September, my husband and I went to Rumba during Nashville's Restaurant Week. We picked different appetizers to share (pork confit tacos and spring-rolled quesadillas), but there was no debating on the entree. One stood out to us both, and I'll be honest - we each wanted our own. There would be no "let's order two different plates and share" that night. We both selected the roasted Piedmontese beef, and it was amazing. The entire plate was delicious, from the presentation, to the sides that accompanied it. It was an Italian-style steak complimented by a sun-dried tomato paste served with a grilled corn salad (with red peppers and edamame) and Manchego-potato puree. This was the first time I recall tasting Manchego cheese.  I had also never had mashed potatoes like this - they were not the typical fluffy potatoes I was used to. I suppose they may have been more of a French style. They were much thinner and super smooth and creamy.  And they were incredibly cheesy! The ratio of cheese to potato seemed to be 50:50, so I was in heaven. It was a smooth, slightly salty cheese that worked so well with the potato puree. I am looking forward to trying Manchego alone when my cheese tour visits in Spain! We did opt for different desserts. I had the tres leches cake, while Brett had the cupcakes and ice cream. Both were a great way to end a unique meal.