We still had some leftover Brillat-Savarin and Rogue River Blue from our Champagne night, so just decided to have some wine and cheese the following week. Along with those two cheeses, I got some L'Edel de Cleron and aged gouda from Milk Pail and we were set!
Since this was also our dinner, Uly didn't want to go without meat. We had some Chorizo Iberico and Jamon Iberico that we had brought back with us from Spain, as well as some pate. For wine, we drank a Mayo Vineyards Cabernet 2006.
No comments:
Post a Comment