We will embark on an around-the-world tasting of all blues rich and robust, each paired with a different companion. Learn all about the mystery behind the making of blue cheese. If you think you don’t like veined cheese, we may change your mind with this evening of perfect pairings.
Cambozola Black Label & Pear Amuse-Bouche Ingredients 1 wedge Cambozola Black Label, room temperature 4 Bartlett pears, sliced Honeycomb 12 Bresaola slices, cut in half Instructions 1.Slice pears into ½” thick slices and cut those slices in half. 2. Top pears with sliced Cambozola Black Label, and a spoonful of honeycomb and rolled up Bresaola […]