Cheese Plate at CAV

My parents and I enjoyed a delicious meal at CAV Monday evening. I met the chef, Christine, in person. She welcoemd me into the kitchen, where the cheese to be served that night was kept neatly in a small, plastic donut case.
Not instead of desert, but in addition to desert-as is my habit-, I ordered a cheese plate. In honor of my project, I picked out FIVE cheeses for my table, which included 4 people. I picked out the Epoisse- a raw cow's milk cheese from burgundy, france, the Brillat-Savarin, a triple cream Brie-like cheese from Normandy, the Sao Jorge- a Portuguese cheese after which a local cheese called St. jorge is modelled, the Raclette, and the Valencay- an ash-covered raw goat cheese.

Christine served us two extra cheeses on our plate and an extra desert- the strawberry shortcake.

Overwhemlmed with her kindness and the large ammount of iincredible cheese in front of me, I had a giddy, lovely, and STINKY end to my night.