[Sca-cooks] a small meal, need additions

[ranvaig at columbus.rr.com]

>
>>  Cheeses? Soft cheeses made at home perhaps?
>
>I think cheese is an excellent idea, but I'd be inclined, I think, 
>to aim for a harder cheese because of the softness of the pates so 
>far. I'd like a variety of textures but there's not enough time to 
>actually make a hard cheese in the next few weeks (at least not to 
>my satisfaction, as I've never made a hard cheese). I do, however, 
>have access to an absolutely fantastic cheesemonger in town and 
>could easily pick up a few artisan cheeses from them (just tried a 
>wonderful porter-laced one that darn near became our whole dinner 
>last week; I should know better than to grocery shop while hungry).

I used Caerphilly cheese for a small feast last summer and was quite 
pleased, it looks somewhat like an aged version of a home made 
cheese, and had a lovely flavor.

Ranvaig