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Cheese Composition | by Renée S. Suen
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Cheese Composition

an artisanal selection of Canadian cheeses (sampler): Brioche, smoked cherry and feta cheese.


This was course 7 of our tasting.


A simple sampler to conclude the evening that benefited the satiated appetite of my dining companion and also the non-sweet toothed me. The brioche - an echo of the gorgeous golden boules that graced our table at the start of the meal (of which I was none-too-shy to ask for a second serving... which I heartily ate all of since my dining companion has less of an appetite) came as a single toasted slice. Crusty, golden and warm, I topped it with the cool and dense feta, a cheese I don't normally think of as a meal closer, but I didn't dwell on it too much. Why? Because there, at the heart of the plate, was a gorgeous, lush smoked cherry (pitted!). I have such a fondness for cherries that have been macerated not in sugar but in rich deep flavours (be it liqueurs i.e. luxardo, or in this case smoke - oh la la). Lovely.

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Taken on September 8, 2011