The cheeses, wearing their traveling pants.
Steve and the other CCC leaders plated 60 plates for our 54 anticipated guests.
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The crowd included (but wasn't limited to) students, cheesemakers, chefs, professors, and hockey fans.
On the cheese plate:
12 o'clock - Weybridge, from Scholten Family Farm
2 o'clock - Landaff, from Landaff Creamery
4 o'clock - Cabot Clothbound Cheddar
7 o'clock - Oma, by von Trapp Farmstead
9 o'clock - Bayley Hazen Blue, by Jasper Hill Farm
The cheese missing from the plate was my favorite of the evening: Winnimere, by Jasper Hill Farm.
This washed rind cheese breaks down so much during aging, it needs its pine wood shell just to keep it intact.
To serve it, Vince cut off the top and our guests dipped (clean) spoons into the gooey center. Vince described this cheese is high in demand, and he often has to turn down requests for it.
A highlight of my cheese-tasting year, it's best described as "a luscious bacon pudding with a hint of smoke and sweetness."
After the tasting, we took Vince out to my favorite restaurant in Ithaca, Just-a-Taste, and then capped the night with a sampling of beers leftover from our Beer & Cheese pairing. Our cherished bottle of Ommegang's Zuur had aged considerably in the month, becoming a less sweet and more roasty sour ale.
A big thank you to Vince from the Cheese Club at Cornell!
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