As hurricane charges up the coast, we thought it would be a good idea to continue discussing meals that require a minimum of preparation and heat, particularly in the face of potential power outages.
As huge fans of the cheese course, we'll use any excuse to serve a selection of our favorites. These two goals collided this week and with a quick trip to Salumeria in Reading Terminal Market, dinner was served.
Lucky for us, the folks at Salumeria are supremely knowledgeable and equally helpful. I explained that I wanted a cheese course that would serve as light dinner with a simple green salad. They helped me select seven cheeses that created a perfect assortment of flavors and textures.
For this repast, I chose...
2 firm cheeses:
Hollander, a 4 year aged Gouda with a nutty flavor and grainy, crunchy texture.
Bellavitano, a sharpish Italian cheese which combines the bite of a great cheddar with the salty zing of a great Parmesan.
2 medium cheeses:
Etorki, a Manchego-esque cheese from the Pyrenees Basque region of Spain
Fontalino, a creamy Italian with a strong finish--approaching stinky in the best possible way
2 soft cheeses:
Delice de Borgogne--a triple creme, 'nuff said.
Taleggio--Italy's answer to Brie, in my opinion, but slightly more interesting.
1 bleu--because you kind of have to finish with a bleu, don't you?
Bleu D'Auvergne--the perfect blend of creaminess, sharpness, and pungence.
I surrounded them with some wafer crackers and whole wheat biscuits (slightly sweet), a jar of fig jam, a dish of Marcona Almonds and some fresh fruits and veggies.
Come on, Irene. (ok, it's a stretch, but it gave me a little titter.)