Cheese has a cult-like following—and with good reason. From cheddar and Swiss to parmesan, there are more than 1,800 different varieties. Each has a distinct flavor and texture with endless combinations. (Spoiler alert—there's about to be a new one). Joining the party in cinematic fashion is MICHELIN Guide One Star restaurant Sepia’s newest cheese course. Featuring Tête de Moine (a semi-hard cheese made of raw cow's milk) shaved into a beautiful flower-like shape (think petals of deliciousness), this cheesy goodness is as delicate as it is scrumptious.
Created as a transitional course to connect the savory and sweet portions of the menu, Sepia’s latest cheese course celebrates Tête de Moine, an unusual cheese. “We selected [it] because it's not a super common cheese that you see all the time,” says chef Andrew Zimmerman. The semi-hard and dense exterior doesn’t need an overly elaborate environment to survive in or the need to be buried in hay, unlike other particularly 'fussy cheeses'. The best part? Sepia has a local purveyor importing the cheese for them so they don’t have to, "track down some back-alley cheesemonger who sells cheese out of their suitcase,” laughs Zimmerman. But what about taste?
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“You’re taking a cheese, which is usually a complex and nuanced thing on its own and you want to highlight that,” explains Zimmerman. “We had to figure out how we were going to enhance the experience of eating the cheese without stepping on its flavor.” Tête de Moine has a nutty, creamy consistency to it, while not being as sharp as cheddar or as funky as bleu cheese. “We were like, okay here's a cheese that tastes good and you don't see it all the time and it presents in a cool way, let's do something with that.” This was the perfect canvas for Zimmerman’s inventive mind.
Adding to that canvas are the hints of sweet, salty, and creaminess from the cashew butter, financier, and nuts; coupled with the pickled mustard seeds and dill as finishing touches, the team knew they had struck gold. “Everything is dictated by the flavor profile of the cheese,” Zimmerman adds. “It’s not always quite as simple.”
No cheese, however, is complete without wine. In Zimmerman’s case, it’s English Breakfast tea: the malty flavors being a nod to his English roots. “I'm sure our wine director would have a radically different opinion on that but I think that would be an interesting combination,” says Zimmerman.
The flavors and ingredients are certainly home runs, but it’s the composed look of the course that continues to wow guests. “It’s more considered and thought out and elaborate than other cheese courses,” adds Zimmerman. And with the rest of Zimmerman’s delicious menu, guests are in for a gouda time.
Hero image: Emma McGregor
All imagery by Emma McGregor
