Deconstructing a Cheese Plate
Posted on November 9, 2011
What on Earth is better than CHEESE?! Nothing! So when Time Out Chicago’s Food & Drink editors decided to investigate the best cheese plates in the city, I jumped at the opportunity to photograph them….
HotChocolate’s Cheese Plate consists of Big Woods Blue from Shepherd’s Way Farms, Grayson from Meadow Creek Dairy, Ten-year-aged cheddar from Wisconsin’s Carr Valley Cheese, Capriole O’Bannon with Oat crackers, multigrain brown bread, roasted nuts, Concord grapes and apple butter.
Telegraph’s (one of my favorite new restaurants in town) cheese plate consists of Ascutney Mountain, Raw goat’s-milk cheese from Twig Farm, Le Vieux Berger Roquefort, Honeycomb sprinkled with Moroccon mint tea and Heirloom apple salad. For more on Cheese Plates, visit Julia Kramer and David Tamarkin’s article here