Four Seasons Resort Costa Rica - Local Cheese
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Four Seasons Resort Costa Rica - Local Cheese
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Category: Central and South America - Costa Rica - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-02-16
The Big Cheese
Michael Brough isn't just a chef; he's a man on a culinary mission. Conferring with farmers and sampling their harvest in Cartago, the Executive Chef at Four Seasons Resort Costa Rica won't rest until he's found the freshest organic foods to stock his kitchen. And we're not just talking papaya and plantains.
After visiting several dairy farms that produce artisanal cheeses, Chef Brough has created a mixed platter that's like a party on the palate. Let Smoked Mozzarella melt on your tongue before sampling Queso Ahumado — a hard dry cheese that's lightly smoked — with a piece of dried papaya. Or, spread some Conchego, a soft cow's milk cheese, on a piece of grilled homemade Ciabatta bread and drizzle with honey produced by bees from the nearby rainforest. One taste and you'll be proclaiming "Eat local!" from the area's green mountaintops.
The artisanal cheese plate is best enjoyed at Tico's, an open-air bar where the cocktails are exotic, the couches are comfy and the music lively and Latin.
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