3 kinds of blue cheese and Mum's dark fruit cake with Graham's Late Bottled Vintage Port
3 kinds of blue cheese with fruit cake made from family recipe (at least 4 generations); Spanish blue "Valdeon"; French "St. Agur"; Canadian "PC Blue".
Of the three cheeses, the St. Agur was the most fabulous.
Unlike other kinds of Port I've tasted, Graham's Late Bottled Vintage Port doesn't taste even remotely like cough syrup.
Surprisingly, the St. Agur did not stand up to either of these Ontario cheeses, Back Forty's Highland Blue and Glengarry's Celtic Blue Reserve.
Back Forty Highland Blue (raw sheep's milk). Highland Blue is delicious with an apple tart.
Glengarry Celtic Blue Reserve
It's not easy taking photos when there is a resident furry black fiend.
We take our photos with a FujiFilm S3100 digital camera. Using Irfanview, I upped the contrast on the b&w image and added 2G and 10B.
Then to create the sepia version, I altered the colour on the Black and White image by adding 25R, 7G and -15B.