Fig salad + cheese

IMG_2547, originally uploaded by aznkey23.

We started with a cheese and meat platter. Forgot to take pictures cause we were so hungry.

The three types of cheese we picked were:

Cow's Milk
eille viere morbier
Franche-Comte, France
It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste, separated by a thin flavorless layer of ash. This separates the morning milking from the evening milking. (raw milk)

A hard funky cheese, strongest of the three. my least favorite

Goat's Milk
Cypress Grove Chevre of McKinleyville, California.
It's a goat's milk cheese that is aged for at least one year. Midnight Moon has a warm, nutty flavor with hints of caramel.

Semi hard cheese that's pretty smooth on the palette.

Sheep's milk
Camembert. New York
Can't find it on the menu online now.
I liked this one the most and found it to be the most complex. I liked the textural contrast between the creamy center and the gelatin like rind. The taste is mild and very creamy. There is a very noticeable peppery finish that comes through after you shallow the cheese.


Grilled figs with panchetta and pecans on baby arugula. My initial impression was that the arugula was too strong. As i ate more I became less sensitive to the pungency. Thinking back now I think they forgot to put the cheese on it=/