Saturday, April 24, 2010
Curd is the word: St. James Cheese Co.
On Thursday, John and I visited the St. James Cheese Company for lunch and I was reunited with my dear friends once more. This is my 33rd cheat and I am down 58 pounds.
Now don't get the wrong idea, I love cheese, but I know only the basics. Artisan cheese is as varied and regional as wine and, although I have tried my share of unusual or uncommon cheeses, I know virtually nothing compared with the owners and employees at the St. James Cheese Company.
Looking around, I suddenly felt like I was in a shop located in Sausalido or Napa Valley and I just couldn't shake the California-esque vibe until we sat outside on the porch. It was a gorgeous day and we sipped our sodas and watched the traffic on Prytania Street. Instead of a Coke, we selected some Fizzy Lizzy sodas manufactured in New York that featured interesting flavors like the ones we chose...Mount Fuji Apple and Red Hill Pomegranate.
If you simply put your trust into their most capable hands, the folks at St. James Cheese Co. will deliver. Let me describe what I can and you can just let your imagination take your taste buds the rest of the way. There were three different cheeses on my board, accompanied by three different preserves, fresh grapes, honeyed walnuts and a small loaf of French bread. The preserves were apricot, fig and muscadine and I am pretty sure the honey drizzled on the walnuts was Tupelo. Each one of these "condiments" worked in marvelous combination with the featured attractions...three distinctly different cheeses.
While John laughed at me as I swooned over the cheese board, he devoured a piece of the open-faced sandwich which he selected, a "Salmon and Chevre", smoked salmon and fresh goat's milk cheese on toasted rye. It was absolutely fantastic, fabulously fresh tasting and served with (what looked and tasted like) pickled green figs.
Creole Creamery for dessert.
Instead of a sundae like our last visit to the Creamery, we opted for a cone this time. John got a scoop of Red Velvet Cake and I chose some Salted Caramel. Both flavors were fantastic and we slowly licked away our ice cream while sitting on the bench outside in the spring sunshine.
As we made our way back to the car, I savored the cheesy sensation that still lingered around me like a cloud of sweet perfume. Although I knew it would be a while before I was able to languish yet again in that particular pleasure, I knew exactly where I would visit when the jabbing pains of loss wracked me once again.
Written by Kim Ranjbar