Perhaps it is an Italian night. Then Lazy Lou is happily burdened
with imported Latticini; Incanestrato, still bearing the imprint of
its wicker basket; Pepato, which is but Incanestrato peppered; Mel
Fina; deep-yellow, buttery Scanno with its slightly burned flavor;
tangy Asiago; Caciocavallo, so called because the the cheeses, tied
in pairs and hung over a pole, look as though they were sitting in a
saddle--cheese on horseback, or "_cacio a cavallo_." Then we ring in
Lazy Lou's first assistant, an old, silver-plated, revolving
Florentine magnum-holder. It's designed to spin a gigantic flask of
Chianti. The flick of a finger and the bottle is before you. Gently
pull it down and hold your glass to the spout.
True, imported wines and cheeses are expensive. But native American
products and reasonably edible imitations of the real thing are
available as substitutes. Anyway, protein for protein, a cheese party
will cost less than a steak barbecue. And it can be more fun.
Encourage your guests to contribute their own latest discoveries.
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