February 23: Cheese
Kristen Lindquist
At dinner at Fromviandoux, a recent addition to Camden's restaurant scene, we shared a cheese plate with another couple. I don't remember what two of the three cheeses were, because I fell in love with one of them at first bite: Lakin's Gorges Prix de Diane, a creamy soft, Brie-like cheese made locally from organic cow's milk.
The Lakin's Gorges website describes it like this: "A divine, bloomy rind cheese with a velvety white rind and a pate of pale yellow that darkens to rich yellow and gets more runny near the rind as it ages. A bouquet of milk and hints of citrus."
Bouquet of milk
blooms on the tongue--
dreamy creaminess.
Yes, apparently even cheese can be sensual...
The Lakin's Gorges website describes it like this: "A divine, bloomy rind cheese with a velvety white rind and a pate of pale yellow that darkens to rich yellow and gets more runny near the rind as it ages. A bouquet of milk and hints of citrus."
Bouquet of milk
blooms on the tongue--
dreamy creaminess.
Yes, apparently even cheese can be sensual...