A Lacto Bachelorette Party
Molly didn’t want strippers at her bachelorette party. Instead, she wanted cheese. So, down I swooped to help plan a lacto-centric bachelorette party with a pair of cheese boards, each with a special theme to toast the bride in her next life.
- Love & Prosperity: Triple Cremes & Truffle Board
- Wisdom & Long Life: Strong and Aged cheeses
No, I wouldn’t do a lacto-bachelorette party for just anyone. Molly is a former student, and I still remember her as one of the most curious and engaged writers in my first Food Writing class back in 2008, was it? She still texts me occasionally for cheese pairing recommendations (IPA and Cheddar have become her go-to), though now that she has moved to Mexico City, I’ll be texting her to find pairings: Molly, thoughts on pairing cheese and Mezcal?
Here’s what Molly and her 17 friends enjoyed on the eve of her bachelorette party, held in South Philadelphia on a warm April evening two weeks before her Big Day.
Prosperity: Triple Cremes & Truffle Board
To usher in prosperity for Molly’s bright future, we used a selection of beautiful California cheeses sent to me from Marin French Cheese Co., the longest continually operating cheese company in America.
Cheeses: Marin French Brie, Petite Supreme, Laura Chenel Black Truffle Goat Cheese
Notes: Marin French Brie is delicate and grassy, a perfect first bite with crisp cucumber or a sip of sparkling wine. Luxurious Petite Supreme rivaled the lingerie hanging in the windows — it was ultra buttery with a texture like white chocolate mousse. Laura Chenel’s Truffle Goat Cheese was the first to disappear. When I left, there was nothing left of this board but a few grape stems.
A Cocktail to Match: French 75
1 ounce gin
½ ounce freshly squeezed lemon juice
½ ounce simple syrup (equal parts sugar + water)
4 ounces Champagne
lemon peel, for garnish
Instructions: Combine gin, lemon, and simple syrup in a shaker with ice. Shake and strain into a glass and top with bubbly. Garnish.
Tip 1: Start the party off with a toast. A French 75 is easy to batch (squeeze your lemons in the morning, then combine the juice with simple syrup). At the party, just add an ounce of your mixer + an ounce of gin to each glass. Add ice and top each glass with bubbly.
Tip 2: Serve your cheeses at room temperature, always. Let your guests know that the rinds are edible. In fact, the rinds on these soft cheeses contain the most flavor (look for notes of mushroom and black pepper).
Curious about our second board? I’ll be writing about those cheeses in the coming weeks, but for those of you who can’t stand the suspense (or if you were at Molly’s Lacto Bachelorette party), here’s what we had. Sorry, I didn’t snap any pictures of this board since it was too dark at that point.
Wisdom & Long Life Board: Strong and Aged cheeses
- Vulto Creamery Ouleout
- Cabot Clothbound with homemade Pear Shallot Chutney (recipe from Foodinjars.com)
- Wilde Weide Gouda with Chocolove Pretzels in Milk Chocolate
Here’s wishing Molly and her man a long and happy life. Molly, it was an honor to toast you with cheese and cocktails. Stay in touch forever, dahhhlink!
Upcoming Events: I’ll be at the Curd Convention in Philadelphia next Sunday, April 10! Come find me at the “Will Travel for Cheese” booth (noon), where I’ll be talking cheese travel with Sue Miller (Birchrun Hills Farm) and Anna Juhl (of Cheese Journeys). Note: Sue will treat you to a bite of her new clothbound cheddar! Then join me for an all-local cocktail and cheese board in the Libations Lounge!
Check out my events page for lots of upcoming tastings!