Thursday evenings at the Bistro we feature a small assortment of grilled cheese specialties. This past Thursday one of the favorite cheese that I hadn’t heard of before trying it that night, was a Cabrales cheese from Spain served with prosciutto.
Cabrales (kah-BRAH-less) is a Spanish blue cheese traditionally made from mostly cow’s milk. All of the unpasteurized milk used in the production of this particular cheese must come solely from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa in northern Spain.
This distinguished blue cheese has a strong flavor, which is known to be quite sharp and acidic. It has a semi-hard, crumbly texture that melts beautifully.
Thursday night is Grilled Cheese Night at Pierre Lafond Wine Bistro - come try it!
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On the subject of realty matters really useful Here’s some thing to make you smile: Thought for the day? : Friday, I was in a bookstore and I started talking to a French looking girl. She was a bilingual illiterate — she couldn’t read in two different languages.