Being a cheese lover, I wanted to try all the offerings. But since we were about to go to Boma for a huge feast, one dish was all we could get. What to choose, what to choose...
One thing we could get was the trio of artisan cheese, which included:
- Karst cave-aged cheese served with honey
- La Bonne Vie goat cheese served with Craisin bread
- Rogue Creamery Oregon blue cheese with berry-port compote
Or we could have gone with the sweet goat cheese panna cotta with guava gelle.
OR the third option we could have chosen was the cheese fondue with sourdough bread.
The first one was out because Ean doesn't like honey, Craisin bread, and neither of us really like blue cheese. The second one was out because we weren't sure what kind of texture it would be and if it would be jelly (which Ean doesn't like). So the winner was the cheese fondue!
What a great dish it turned out to be. The cheese was real hot and creamy. It had a really strong flavor that was very delicious. We both love sourdough bread, and it was wonderful dipped in the fondue. We actually ran out of bread and didn't want the cheese to go to waste so we just ate the rest with a spoon!
The Cheese Studio offered a few beverage, wine beverages of course, because you have to have wine with cheese! They offered Robert Mondavi Fume Blanc, Still River Winery Apfel Eis (apple ice wine), and Sterling Vintner's Collection Cabernet Sauvignon. The Wine Studio was also right next door, and they had a huge selection of different types of wine that looked interesting.
There are SO MANY different alcoholic beverages offered at this festival that all look so good. No wonder everyone was crazy tipsy before 5:00!
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