We so love our home state. A couple of new things made in Tennessee that we haven't tried until now starred in the best dinner this week: Waynesboro's Bonnie Blue Farm goat's milk cheddar on acorn squash, sage, and fennel gnocchi, and then a little Nashville Olive & Sinclair salt and pepper chocolate bar. Two of the best things I have ever had in my life -- sincerely!
The goat's milk cheese is aged one year and is more akin to a super-nice parmesan than a typical cheddar. It would work as well on pasta as it did on Italian dumplings because it has a nice funky, mushroom-y rind, a dry texture, and a salty tongue. And don't even get me started on the chocolate...eat your heart out, Vosges! The chocolate itself is complex and smoky while the salt adds a nice top end and the pepper hits you in the upper nasal region. I cannot even fully describe it here. You must try it.