While I don’t have a ton of things in my life that are consistent from year to year, there is always—and I mean always—a cheese party.
This weekend marked my sixth time attending Mark and Johnna’s soiree. I’ve been documenting the party and menu on the blog for the last four years (2015, 2014, 2013, and 2012). Sadly 2011 and 2010 live only in memory, as it was before Things I Made Today was born.
Speaking of being born, this party has been going on for so long that we now have a new wave of cheese party attendees under the age of 3, and more to come. That’s why it’s even more important to know that we’ve all now accepted cheeses into our lives (thank you Dan), and we’ll be setting a good example for the next generation.
I say it every year, but it has to be said again. This cheese party has rules:
- There will be courses. Chefs are assigned ahead of time. No one else is allowed to bring food (wine is welcome).
- Each course must use cheese as one of it’s main ingredients.
- The entire course must be finished before moving on to the next course.
The cheese party of 2012 will forever live in history as the year we needed to take a break and do some cardio in order to proceed. We’ve tweaked portion sizes and assignments since then, and now we’ve upped our game that everyone feels the need to practice their dish a couple times the week leading up to the party, just to make sure it’s on par. Everything this year was perfection.
So with that, here’s the menu from this year.
Caprese crostini with tomato, mozzarella, balsamic reduction and basil oil. Made by Anthony.
Jalapeño corn bread poppers with habanero infused honey. Made by Andrew and Emily.
Sweet potato goat cheese empanadas with adobo dipping sauce. Made by Anthony.
Plum, prosciutto, and burrata salad over arugula and rye croutons with jalapeño vinaigrette dressing. Made by Jason and I (recipe coming later this week).
Caramelized pear and bleu cheese soup with bleu cheese crumbles. Made by Mark and Marissa.
Ricotta and asiago gnocchi with browned butter and mascarpone cheese sauce. Made by Mark.
Flank steak pinwheels with oregano pesto and provolone, and pinwheels with roasted red pepper and garlic puree and pepper-jack cheese. Made by Dan.
Cheese plate with Bleu Mont Cave Aged Cheddar, French Tomme Crayeuse, Rother Cellar Private Reserve, Driftless Lavender and Honey Sheep’s Milk, organic raw honey, dried cranberries, and almonds. Made by Anne.
Limoncello ladyfingers with lemon mascarpone cream, strawberries, and mint. Made by Johnna.
Cream cheese salted caramel marshmallows dipped in chocolate with graham crumbs. Made by Johnna.