Our dinner tonight was just bread and cheese. BUT, not just any bread and cheese. The bread was homemade. and was baked with dough that had been in the fridge since Tuesday. Long cold fermentation. The flavour was wonderful.
The cheese was locally made goat cheese from the Salt Spring Island Cheese Company. Two different kinds.
The Blue Juliette is similar to Camembert but with a very mild blue flavour.
The second cheese was a Chevre – soft fresh goat cheese topped with tapenade.