Speaking of cheeses...

Had a couple of friends over for the last day of T-giving extended holiday. *sigh*

The cheese offering was simple. I decided to go with local cheeses only, so we had a firm California Crottin from Redwood Hill Farms goats, a half round of Cowgirl's Mt. Tam (god, I love that cheese), and a small triangle cut of Bermuda Triangle (by the guys who make the Humboldt Fog, than which there is none better). Goat, cow and ewe---but without a single ewwwww.

Add some Australian waterwheel crackers, some fresh sliced LaBrea Baguettes, and some Basque Bakery CheeseBread sticks, and we were all in cheese lovers heaven.

All completely unavailable here. You're killin' me, dude!

Those are three of my absolute favorites, and if I were to try to show a European what we can do here, they would be right at the head of the pack (along with Red Hawk and the Fog).

[David M. Bueker]

While the details are deep in the archives, I fondly recall doing a tasting where all the cheeses came from small Vermont producers. It was east coast cheese heaven, and only surpassed by a few cheese plates I have had in Europe.

All completely unavailable here. You're killin' me, dude!

Those are three of my absolute favorites, and if I were to try to show a European what we can do here, they would be right at the head of the pack (along with Red Hawk and the Fog).

Yeah, but you would've also added some drizzled honey and membrillo, Mr. Processed Cheese Spread in Montana.

Add a Vella Dry Jack to the two you've thrown in, and I'm good with the cheese plate.

(I know, I know, you'd go with a Manchego.)

While the details are deep in the archives, I fondly recall doing a tasting where all the cheeses came from small Vermont producers. It was east coast cheese heaven, and only surpassed by a few cheese plates I have had in Europe.

Could that have been with a short dude with a very large head, David? He has turned me on to many delightful cheeses from the East Coast, and especially Vermont.