Whether at my home in Winters or at my farmhouse in Provence, a cheese course is a part of my daily meal, preceding it in California and following it in France. Sometimes it’s as simple as a wedge of pungent blue drizzled with honey, or a round of creamy chèvre served with local walnuts and apricots. When my French son-in-law is at the table, I like to spoil him with a selection of cheeses paired with accompaniments, like warm dates, berry compote, or citrusy olives.
© 2013 All rights reserved. Published by Weldon Owen.