The last cheese (my personal favorite BY FAR): A Rogue Creamery Blue from Oregon served with Brown Sugar Fudge.

Brown Sugar Fudge

14 oz. Brown Sugar
6 oz. Butter
5 Fl. oz. Evaporated Milk
1 3/4 c Confectioners Sugar
1 t Vanilla Extract

Cook brown sugar, butter and milk in a pot over medium heat until the mixture reaches 240 degrees on a candy thermometer.  Transfer mixture to a KitchenAid mixer with a paddle attachment.  Add confectioners sugar and vanilla, and paddle until the mixture becomes light in color and achieves the consistency of peanut butter.  Transfer mixture to mold and spread evenly; allow to set.

The second cheese: Gorwydd Caerphilly (a Raw Cow’s Milk Cheese from Wales), served with Roasted Mushrooms.

Roasted Mushrooms

8 Shiitake Mushrooms
8 Crimini Mushrooms
2 Bunches Oyster Mushrooms
3 Sprigs of Thyme
2 T Olive Oil
Salt and Pepper

Slice mushrooms and toss with salt, pepper, and olive oil. Place on a baking sheet and roast in a 400 degree oven until golden brown.

The first cheese I sampled during the BetterTV shoot at Casellula on Friday: Pavé Sauvage (a Pasteurized Cow’s Milk Cheese from Perigord, France) served with Red Wine Cherries.

Red Wine Cherries

8 oz (1/2 pound) Dried Cherries
1 1/2 c Sugar
1 Bottle Red Wine
1 Vanilla Bean, scraped

Combine all ingredients in pot and cook over medium heat until you achieve a syrupy consistency.