rubbing elbows with some cheese masters

The Dining Room 

at

209 Main

Wisconsin Cheese Originals

October 13th, 2011

Raw cheeses with herbed crackers:

Edelweiss Town Hall Creamery Grass Fed Goudas

(two varieties)

&

Emmi Roth USA Grand Cru Gruyere Reserve

&

Chalet Cheese Co-op aged Brick

~~~

First course featuring 

Edelweiss Town Hall Creamery Grass Fed Gouda

Gouda, crab & potato croquette

over mixed greens with prosciutto

and a creamy truffle dressing

~~~

Second course featuring 

Emmi Roth USA Grand Cru Gruyere Reserve

Grilled swordfish

with Gruyere risotto, olive & caper relish

and smoked tomato vinaigrette

~~~

Third course featuring Chalet Cheese Co-op aged Brick

Poached pear crepes

with a savory Brick cheese rosemary sauce

with toasted walnuts

Last night Papa Bush and I dawned some semi formal attire and headed out on a 45 minute country drive to the small town of Monticello, population 1,133, to attend our first official Wisconsin Cheese Originals member event. We settled into this incredible restaurant and joined about 40 other people that basically just really love cheese. (To be more specific, who enjoy really good artisan world champion cheese. Included in the mix were the families of three of the master cheesemakers of the county we were in. Wisconsin is the only state that offers the title of Master Cheesemaker. Despite it being a rather rigorous process, Wisconsin is not lacking in the masters. Maybe someday I'll be a padawan. Plus I sat next to an adorable retired math professor who is an Italian Opera lover. 

All in all, it was a successful daddy daughter date.