A few weeks ago, I visited Mountain Fresh Creamery and picked up some of their cheese. I finally had a chance to eat some and it is great. This is the cheddar. The cheddar flavor come through very well, bright but not strong. Perhaps even better, the texture of this cheese is wonderful. Some cheeses produced in high volumes have a bit of a gummy texture. This cheese feels great when I chew---it feels like something made by hand with the help of a cow. And that is what cheese should taste like.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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