The owners of the Farmer’s Daughter restaurant, that we dined at last night, just opened a new cheese shop around the corner called Curd and Cleaver. We checked it out before dinner last night, and almost spent as much at the cheese shop that we did at dinner. We got to sample a lot of great cheeses, and ended up buying a Humboldt fog, an aptly named 4 alarm cheddar with ghost pepper, being one of the 4 spicy peppers, and a delicious cranberry blue cheese from a local farmer. We also bought a smoky salami, Nueskes applewood smoked beef sausage, Serrano ham, an excellent creamy Buffalo chicken mac n cheese, excellent orange citrus olives, a mini baguette, apricot, pistachio, and cranberry crackers, and caramelized onion jam. We were planning on just having a makeshift charcuterie board for dinner tonight, but Mrs. P had the brilliant idea of making a 3 part flatbread/pizza with the ingredients (on Stonefire thin crust pizza crust). The breakdown was: Humboldt fog cheese with Serrano ham, toasted almonds, fig jam and balsamic reduction; cranberry blue cheese with smoked beef salami, and caramelized onion jam; 4 alarm cheddar cheese with beef sausage and onion jam. We also had half of the Buffalo chicken mac n cheese. All of the remaining meats and cheeses will be used as appetizers on Thanksgiving day. It all went great with an excellent red blend.
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