Sunday, January 1, 2012

Day 691 : Cheeses for New Year's Eve

Happy New Year! I hope that you all had fabulous celebrations to ring in the New Year!

New Year's Eve for me was primarily spent at one of my closest friends apartment where she cooked a "Southern Fried New Year's." Home fried chicken, cornbread, collard greens, cheese grits, black eyed peas, scallops, pecan pie and more. A decadent feast to ring in the New Year! A great time was had by all!

I brought cheeses, home roasted almonds and some dried apricots -- excellent for our cocktail hour before dinner. The cheeses I brought were primarily requested, I brought two Cremont, the lovely mixed goat and cow's milk and cream disc of unctuous milky silky smoothness produced by Vermont Butter and Cheese; along with two types of blue cheese. I know you are probably thinking gosh that doesn't seem like a pretty inventive selection but it worked perfectly for our cocktail hour purposes. For the blue cheeses, I brought Rogue River's Smokey Blue and Great Hill Blue. The Oregon born and produced smokey blue is cold smoked over hazelnut shells for sixteen hours giving this spicy piquant punchy blue a fabulous nutty rustic barnyardy smokey kick -- excellent for our Southern Fried New Year's party, right? The Great Hill Blue is a non-homogenized raw cow's milk blue hailing from Massachusetts -- creamy, milky with hints of nutty sweetness with a light blue kick, an approachable and crowd pleasing blue, which surely isn't always the easiest task. Everyone loved the cheese but last night wasn't about the cheese, it was about the fabulous meal prepared by my friend and boy did she out do herself.

Here's to an outstanding 2012 full of good times, adventures, good laughs, good health, and lots of success!

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