Last night, all I wanted after a long week of work was a glass of wine and some good cheese. We ended up sitting at the bar at Moxie since they offer both and are pretty close to home.
I love good cheese and Moxie boasts a pretty impressive selection. While my husband opted for the massive burger, I went for a taste of five cheeses, all chef’s choice, served with small bites of toasted bread.
My selection, from mild to intense, included Dante, Sevenwood, Roth’s Reserve, White Buck and Berkshire Blue.
My favorite was the White Buck. This soft, creamy cheese was slightly stinky, smooth and had a great taste overall. My second favorite was Sevenwood. A bit too mild, but a nice balance with the White Buck. My least was the Berkshire Blue. I do like blue cheese, but this version was too intense overall and would probably be better in a dish then by itself.
A few minutes into dinner, Chef Jonathan Bennett stopped over to apologize for Jamie’s burger being served sans bacon and grilled onions. This surprised me because Jamie didn’t mention his burger was missing anything (he later said he noticed but didn’t really mind). After Jonathon apologized and offered to by us dessert for the mistake, I took the opportunity to introduce myself (most of my chef interviews aren’t in person). He then shared that Roth and White Buck cheeses did really well at the recent American Cheese Society. After Jonathon left, we both commented on how nice it was for him to personally come over and fix the minor situation, a situation that didn’t even bother Jamie. He clearly gets good customer service.