Saint Angel Triple Cream

This triple cream may have just trumped my usual creamy go-to D'affinois (double cream).  French as well, and so buttery and rich you can't help but gasp (I'm being dramatic) with that first taste.  Because of the richness it's best served with something crisp -- I didn't have any apples or grapes on hand this afternoon so instead I substituted apple butter.  It worked. 

Since it's fall (almost) and apple season is upon us, to recreate the above click here for last year's fantastic and super easy slow-cooker apple butter recipe. 

Cheese Plate: Saint Marcellin, Extra Sharp Cheddar, Gouda

I haven't photographed a cheese plate in awhile.  Tonight's selection was sort of an interesting mix and not necessarily one I'd boast about.  Aside from the Saint-Marcellin (my favorite from our trip to France last year) I was most proud of not the cheese (I wasn't feeling the Gouda but the selection at the grocery store was limited and I was missing the presidential debate!), but the home-made accompaniments.  The extra sharp cheddar was paired with my apple butter from last weekend's post ...holy... And the Saint-Marcellin with a fig-orange-thyme jam I made that same weekend which sadly was not documented...next time!