95 Raring To Go At I

"The next is a soft blue-veined handcrafted cheese that took the food scene by storm, it is called Gorau Glas. The cheese was a happy accident invented by a farmer's wife in Wales. Then the next is a rare Moose Cheese called Elk House Cheese, a cheese from the Milk of the Farm's only three calves produced in Sweden's Bjurholm. The last cheese is the popular Clawson Stilton Gold, a gilded British Stilton Cheese infused with Gold Liqueur and added with Gold Leaf"

After Tim described the Cheeses in depth, he observed the little guy who's been intensely staring at the platter with sparkling eyes. There were even times that he noticed the little guy reaching out only to take his arms back again and again. Tim moved on and continued.

"Aside from the Cheese, there is also the Charcuterie. Charcuterie is an assembly of different meats that are stacked, fanned-out or folded on the platter. The meat included are: thinly sliced Iberian Manchado de Jabugo from Spain, a ham cured for six years made from Pigs that were reared for three years. Another ham from Spain and can also be found in Portugal was Jamón Ibérico, made from Black Iberian Pigs that roamed Pastures and Oak Groves to feed on Hebs, Acorns, Chestnuts, Olives or Roots"

As he was explaining the meats, this time he noticed another guest behaving like the little guy. Tim recalled that this guy was the kid's father.

Neil almost took one of the meats but was able to control himself when he saw his son ready to pounce at the food any moment.

"Next is a cold cut of Mortadella which is a symbol of Bologna, an Italian Sausage made of heat-cured meat from selected Pork then finely grounded with diced Bacon and packed in a Cow's gut. In one of the tiny Stainless Steel Cups placed on top of the platter were Rillettes, Pâté like spread of meat with a coarser texture. The meat was made from a Duck that was slow-cooked and then shredded"

In the midst of his explanation. Tim noticed that except for the Young Master who's sitting with his regal and elegance, everyone else were looking at him like hungry wolves raring to go at it with the food.

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"In another of the tiny Stainless Steel Cups is a spread of Mousse, a blend of spices, cream, chicken and liver in a mixer and then strained finely into a creamy and smooth texture. Next is a thinly sliced Genoa Truffle Salami, made from Pork, Veal, Garlic, Red Wine, Truffle and Pepper. The one next to it was a Soppressata sliced a little bit thick, made with Pork and with higher fat. The last meat of Charcuterie is a thinly sliced Prosciutto, a fatty cut of Lamb meat cured in Salt and hung to dry for months"

After his description of the meats, everyone looked up at him. They collectively conveyed with their eyes that he should hurry it up and be done with his endless statements. Even the baby was looking at him that way too, albeit adorably.