 |
| Each meal, between the plat and dessert, a large cutting board with a selection of about a dozen regional cheeses was brought to the table. Each of us would select those cheeses we wished to taste.
On the last evening, four different Roqueforts were brought for us to taste. All the Roqueforts were from the same region, but tasted distinctly different. (A nice Port was served to make the Roquefort taste even better. |
 |
| ©1999 Peter Hertzmann, Inc. All rights reserved |