With summer just around the corner, The Lady and I thought it was time to start thinking about your cheese choices for an afternoon in the park. The four cheeses on this platter from Leah and Zabar’s include three that neither The Lady now I have sampled: LaBonde d’Antan, a full-flavored goat cheese; Abbaye de Ste. Mere, a Trappist-style cheese made using thermolized milk; Gruyere Grand Cru from Roth-Kase (this cheese is the same as one of the cheeses The Lady helped make in Wisconsin last spring) and Bayley Hazen Blue, a Ayrshire raw milk cheese from Greensboro, Vermont.

Again, thanks to Leah and Zabar’s for taking the time to make these fine videos!!