Ripe Pate

I have no problems eating logs of pate on my own. Today I enjoyed a Mousse Truffee from Trois Petits Cochons, the nation's leading (can also be found in Tennessee) pate manufacturer from New York. My favorite from three little pigs, it is a mixture of chicken and pork livers combined with truffles, and I love it ripe. It took a summer plane trip from Annapolis and the temptations of a melted nose to try it for the first time, but not only does pate ripen, it should be allowed to, even if a spoon becomes your only option. Don't be afraid to enjoy this one during the summer (it ripens more quickly), it is surprisingly light, and should accompany those hot afternoon riesling binges.