Blue Cheesecake?

This was a great cheesecake.  We took Rogue Creamery Caveman Blue and turned it into a cheesecake.  It was on a Walnut-Graham Cracker Crust with Candied Walnuts and Warm Caramelized Apples.  It turned out so much more that what I was expecting.

Compressed Rogue Creamery Blue Cheese

We make buttermilk crackers and serve it with pickled red onions and grapes.  Can’t wait to start smoking my own sausage to add to this plate…

Sous Vide Rogue Creamery Blue Cheese?

Sure, why not?  The cheese is not subject to heating,  just a vacuum and pressing that alters the texture to a more creamy consistency and a marble-like appearance.

Striploin with Chanterelles and Sous Vide Rogue Creamery Blue Cheese

We trim and cut striploin into paves and sear them.  We plate with Fall sweet peas, baby carrots from our garden, chanterelles from the coast and a “fondue” also made from Rogue Creamery Caveman Blue. 

We take about 8 ounces of the cheese and vacuum seal it.  We then roll it out with a rolling pin and the effect is like marble.  I trim thin strips and use it as a base to the presentation.

Sous Vide Filet Crusted With Rogue Creamery Blue

WIth Crispy Potatoes and Peas and Carrots (5-Color Baby Carrots from our garden…)

More Springtime.

River’s Edge Fresh Chevre Gelato with Spring Strawberry-Pistachio Ice Cream and Strawberry Gelee.  Now all we need is some micro lemon mint.  Where are those grow lights, anyway?

It’s all about the display…

Here are some shots of the cheese table that Platon set up from the old growth local pear tree wood he cut down.  He did a remarkable job and it truly shows the effort put into it.  Local cheeses displayed on local pear wood.  Awesome!


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