Pierre Robert with Walnut Ribbons and Pear Mostarda
This was/could be my favorite cheese course ever. I know I am partial and everything but it just came together in perfect balance. The Pierre Robert was frozen with Liquid Nitrogen and then crushed into a snow like powder. It was placed next to a candied walnut ribbon and topped with a fruit leather of slightly spiced pear mostarda.
Photo:
Cassidy DuHon
www.duhonphotography.com
