Cheese: Week Four
We lightened things up a bit after last week's three cheese and prime rib feast.
I roasted some Montchevre goat cheese and placed it on top of an herbed mesclun salad dressed with olive oil, champagne vinegar, lemon, garlic and sea salt. We also tried some Chaumes - a soft cow's milk cheese. It looked like a brie, but the consistency was rubbery, not buttery. It was really salty and musty, and though I ate it, I am not sure I would buy it again.
I really preferred the goat, and the herbs in the mesclun salad really were a nice step up from basic greens.
More Year of Cheese posts here.