The Food & Wine festival ended on November 12th, but there were so many foods that were tried that I thought I would continue reviewing a few more.  I’m hoping these kiosks will continue to be here next year as they seemed to be very popular.  Today it is all about cheese.  There were three cheeses in this sampling and all very different.

CHEESE TRIO – $5.50

The first cheese (from L-R) is the Profiterole topped with Boursin-Garlic and Fine Herbs Cheese and Orange Apricot Jam – The garlic cheese was a bit strong but balanced well with the cake.  The apricot sauce sounded a bit peculiar at first, but wow.  When paired with the cake and garlic the blend was very nice.  (The first Boursin flavor, Garlic and Fine Herbs, was created in 1957 by Francois Boursin, a cheese maker in Normandy)

The second cheese was the Smoked Salmon Pinwheel with Boursin-Shallot and Chive Cheese and Everything Seasoning – The salmon was very good and paired well with the shallot and chive cheese.  They shallots were not overpowering and a delicious blend with the salmon.  My friend said that this was her favorite of the three cheeses.

The last cheese was the Strawberry Macaron with Boursin-Pepper Cheese – This pairing was very sweet between the macaron and strawberry sauce.  This might have been better paired with a toasted cracker to cut down on the sweetness.  

It is a good thing that I have friends who love to sample foods.  They always have such wonderful things to say.  I love the cheese samplings and anticipate that next year the Food & Wine Festival will bring back the Cheese Studio, at least I hope so.

To Infinity and Beyond – Traci – “Age is not important unless you’re a cheese” – Helen Hayes