For our tenth anniversary — of dating — Dave and I decided to take a road trip. We packed up the Sonata with a cooler of wine and snacks and drove north to Kennebunkport, Maine. Yes, I know an anniversary of dating seems flimsy, but we love any excuse for a celebratory dinner or trip. Or, in this case, both.
(As an aside, we took this getaway over the summer. But I’m really bad at downloading — or is it uploading? — my photos in a timely manner. I finally did so today, leading me on this trip down memory lane. The cheese was great, so I figured that it’s never too late to share. Now back to my story.)
Maine was amazing. I ate my body weight in lobster and learned how to properly peel and eat steamers. (Thank you to the kind waitress at Nunnan’s for her non-judgmental tutorial!) Here’s a picture of me looking ridiculously happy once I finally caught on:
Since we were celebrating such a momentous occasion — a full decade of putting up with one another! — we decided to splurge on the tasting menu at The White Barn Inn Restaurant. Frankly, the meal was not at all memorable. But dessert is a different story. I applaud any restaurant that rolls out a full cheese cart. It makes me giddy and kind of want one at home.
Once again, sorry for the dark photos. I need a new camera desperately. (Santa — are you listening? I can’t wait till next Christmas.) And perhaps drinking less wine would have made me more attentive to detail. Anyway, the cheeses were organized vertically by milk type. I was slightly disappointed that there were more imported than local cheeses, but here are the eight that I chose:
The real standout was the oozy, gooey, bloomy white-rind cheese third from the top. Summer Snow is a pasteurized sheep’s milk cheese made in Weston, Vermont at Woodcock Farm. It’s similar to a camembert with a creamy and buttery texture and slight taste of lemon and mushroom. The cheese is only produced during summer and early fall, so make a note to look for it once the weather gets warm. If you’re in the NYC area, try calling Saxelby Cheesemongers or in Boston, Formaggio Kitchen. I’m marking my calendar now.