Gourmets of Wine > Chicago Foodies: Wine Dinners: Austrian Wine Night
[Chicago Foodies] The dessert was an apple struedel, served with vanilla ice cream. In addition to the main meal, in absence of an Austrian cheese, seemingly impossible to find, I served a creamy Bavarian Blue and a swiss cheese called "Hoch Ybring", a granular and nutty cheese with a rind washed in white wine from cheese guru Rolf Beeler.
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