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Fromager extraordinaire Louis Risoli has overseen L’Espalier’s storied cheese cart for more than three decades, and being guided through his 30 or so hand-selected offerings remains one of this city’s decadent pleasures. You can enjoy them off the custom-crafted $6,000 cart, of course, but also during the Cheese Tuesday tastings that are held in the restaurant’s salon.
Louis Risoli Selects Five Great New England Cheeses
|1. Ada’s Honor: A tangy goat’s milk from Ruggles Hill Creamery in Hardwick|
|2. Coupole: A creamy, dense goat’s milk from Vermont Butter & Cheese Creamery in Websterville, Vermont|
|3. Lake’s Edge: A soft, ash-rubbed goat’s milk from Blue Ledge Farm in Salisbury, Vermont|
|4. Harbison: A tree-bark-wrapped herbal cow’s milk from Jasper Hill Farm in Greensboro, Vermont|
|5. Timberdoodle: A semisoft, raw cow’s milk from Woodcock Farm in Weston, Vermont|