Fromage for the Holidays

The case is loaded up and already cheese lovers have been enjoying some of the best of the season. The selection changes all the time, try some of these for at least a couple more weeks:

Blues:
Billy Blue (Carr Valley, made with goat's milk)
Cashel Blue (made by the Grubb family in Ireland)
Buttermilk Blue Affinee
Moody Blue (soft, gently smoked - a favorite from NASFT competition!)

Comte Gruyere (the King of Gruyeres!
Pleasant Ridge Reserve (single farm, multi award winning gruyere style from Wisc.)
Tasting note: we tried these side by side. Both complex and delicious - the Pleasant Ridge reserve had more depth of flavor.

Aged Asiago (Wisc)
Asiago Fresco (Italy) soft, mild, fruity
Spanish
Young Iberico - three milks cheese, soft, friendly, delicious - Spain
Manchego - Spain's most famous cheese
Young Manchego with olives
Naked Goat (aged goat cheese

Cheddars
Cotswold (UK - sharp cheddar laced with chives and onion)
Cheddar with caramelized onions (UK)
Cabot cheddar with Tuscan Herbs
Widmer four year cheddar (intense, crumbly, butterscotchy)

Brie and Brie Style Cheeses
Langres Chalancey (France)(a little bundle of joy - hard to come by so enjoy!)
Goat Brie (Canada)
St. Andre (France) triple creme
Breton Brie - 1 lb, perfect size for parties

Beehive Cheese Co
Seahive (rubbed with honey and seasalt)
Barely Buzzed (rubbed with espresso and lavendar)

Washed Rind Cheeses
Abbaye St. Mere (France)
Munster Gerome (France)
Carozzi Tellegio (Italy)
Crave Brothers Petite Frere (USA Farmstead)

Gouda with black truffles (Holland)

Plus sausages, olives, cheese accompaniments

Facebook & Reservations & Cheese

The Facebook site for Dilly Cafe is up and running. For all of you who've bemoaned the website's lack of contemporaneousnes - the events on this page are up to date and updated frequently.

We now take reservations via Open Table. The great thing is that you don't have to go through the OT site - you can go the the facebook page, go to our (outdated) web page or through the OT site itself.

Since we've had 4+ months of practice, reservations are going smoothly and have made life easier for customers who are used to the mass crush at the door during peak times. With very few exceptions, tables have been ready on time.

Cheese!
The time of the year and market prices strongly affect the selection in the cheese case. I am open to suggestions!

I've focused on keeping the best sellers in stock and having some fun new cheeses to try that are not so perishable. Our cheese selections on the menu are getting more fun as I feature cheeses with a theme. Have the Kroger's Murry boutiques affected us? yes, to a degree. I don't know how long they can sustain a big selection of perishable cheeses - time will tell. But do check pricing. The Euro has wreked havoc with cheese prices, and some spikes have certainly happened. I have dropped my margins to remain competitive. I can say when I price the fine cheese at grocery stores it is rarely less than our selection - sometimes more. And I can tell you that I know what is in the case, how long it has been there, and will pull it the moment it goes over the hill.

Let me know what you're looking for - we still have ample room while the inventory situation stays in the first quarter position. We have brought back peppercorn Rustico, Romeo (rosemanry manchego) asiago fresco and some other favorites.

Hope to see you soon.

Robbie

Dilly Cafe On Facebook

That's right Facebook fans, Burke was kind enough to start the page off and now . . . all of our music for the next three months as well as current wine and beer tasting is up there.

Check it out & invite your friends!

Hopefully the current menu will be up soon - I'm still a newbie.

Crazy Good

So . . . do you have any cash left for one last splurge? Just arrived from a secret source . . . is a three year organic parmesan. It's just crazy good, with a pricetag to match. But wait - you get a turnip twaddler with it! No just kidding, but you DO get a great recipe book, recipe cards and a nice parmesan knife. There are a few hours left in boxing day . . . . and for the New Year's Eve host/ess who have everything? You can never have too much extrordinary cheese! Here's what the producers have to say:




36-Month Stravecchio• Parmigiano Reggiano
With a cheese tradition dating back 700 years, Organic Stravecchio Parmigiano Reggiano is the crown jewel of the Reggio-Emilia region. It is handcrafted in limited quantities and rarely available in the US. Relying on 3 simple ingredients of extraordinary quality (organic milk from local alfalfa-fed cows that graze select hillside pastures, rennet and salt) a master cheesemaker crafts 6 wheels each day. Less than half of these go on to be quality aged for 36-months, certified organic, stamped D.O.P symbol and honored as Stravecchio (meaning extra aged.)

New Cheese & Gourmet - Shop Local

Let's face it, big box stores have the money behind them to load up the cases. Smaller stores like Dilly Cafe Wines & Gourmet have to find a niche. Ours is higher end, harder to find cheeses with someone who knows each intimately. That'd be me because I buy, cut, wrap and display almost every piece in our cheese cases! As my T-shirt says "I cut the cheese!" Hey - it has its advantages.

Here are a few new additions this week:

Garrotxa (a harder to find creamy goat cheese from the Catalan region of Spain with hints of nuts)

Roaring Forties Blue (a customer favorite that has been hard to find - and surprise! The price has actually come down a few dollars a pound this time!

French Muenster - the smelly, incredibly wonderful gem from Alsace. Great with beer or wine.

Mousse Truffe pate (youve asked for it, it's in stock!)

Capriole Mont St. Francis - which the cheesemaker describes as:
"Intense, beefy, earthy--all describe this 2-3 lb. wheel with a reddish, washed rind and the typical pungent odor to match. Named for a nearby monastery, Mont St. Francis is a hearty, stinky, cheese, semi-hard and rich. We love it but it's not for the faint of heart! One of our customers has described it as "a cheese you would not want to eat on a first date, but maybe on the 2nd if the first one went well." Because it is extreme, it pairs well with bourbon or fruity, fortified wines and sweet condiments. Also excellent with bitter beers.

Because we have such an incredible selection of artisan washed rind cheeses in stock, this week's cheese selection will be an array of washed rinds - a great chance to try different styles. With beer . . . or say . . . a nice gwertztramainer!

RRR

Enquirer and Cheese

Have you checked out today's Cincinnati Enquirer? There's a big article about cheese in the Life section. It focuses on a big box competitor - but hey there's lots of good information in there and Murray's Cheese shop (NY) is involved, and you can't beat their selection.

The article lists two suggested cheese courses, and guess what - we already carry most of the recommended cheeses:

Beginner Selection:

Fromager Affinois - one of our favorites. A brie-like bloomy rind cheese, mild with
floral notes. This is a great cheese for beginners because its friendly and interesting without being plain, boring mass produced brie.

Manchego (LaMancha, Spain). Made only from the milk of the Manchega sheep. We carry a 12+ month aged specimin that is nutty and rich. They recommend membrillo, which is delicious, but almond fig cake or Dalmatia fig preserve will do nicely too.

Grafton Sharp Cheddar - a delicious Vermont cheddar - we carry it in the four ounce waxed format, the perfect size for a cheese plate.

Aged Holland Gouda - They recommend Rembrant - which is delicious. It also comes in enormous wheels and to keep our stock fresh, we have to make a bit of a change. Beemster is another aged Holland Gouda, which we get in smaller amounts.

Gorgonzola Dulce - or sweet Gorgonzola. Even if you "don't like blue cheese" this is a must try. It's mild, almost spreadable and . . . well, sweet!


"Advanced Cheese Selection"

Epoisses - an earthy Burgundian cheese. Salty, strong, barnyardy - it's washed with eau de vie and can get quite pungent. The price can be a little scary too. If you're putting this out at a party one wheel will go a long way. It doesn't cut well, as the interior usually is runny - trim the top and scoop out the middle. Another possible substitution is a true Alsatian Munster - another pungent washed rind cheese that is less expensive and still delicious.

Garrotxa - "a semi-firm goat cheese with a moist, cakey texture." Difficult to find - but we have it here.

Uplands Cheese Co. Pleasant Ridge Reserve. Mike Gingrich does one thing only - he makes one cheese from grass-fed cows. We've had this as a staple cheese for several years. I'll put it up against any French Comte out there. Think stinky Swiss, Comte, gruyere. Mike has won multiple awards with this beauty and we just scored an extra aged version only available a few months out of the year. When I need more, I call the farm, and Mike usually answers the phone.

Blue - they recommend Roquefort. I certainly agree that Roquefort is an exceptional blue. It has been a tough sell here. We have about eight blue cheeses in stock, and can help you select another full flavored blue to round out this selection.

As far as accompanyments - we have marcona almonds, olives, date almond cake, fig cake, fig spreads and lots of other interesting condiments.

Caring for and serving your cheese? We have cheese paper, a variety of cheese knife sets, spreaders and condiment spoons and cute gift totes to wrap it all up.


Crackers? Keep it simple is my rule of thumb, especially if you have a selection. the crackers shouldn't compete with the cheese. Some of our favorites are Neva Bettas, Carrs and Bremners - which may sound bland but really help the cheese shine. We also have Fine Cheese Co. crackers made to go with specific kinds of cheese.

Reservations

Do you have reservations? Yes, but I came anyway!

Dilly Cafe Wines & Gourmet has entered the era of cyber reservations. All you need to do is go to or website (www.dillydeli.com) and click on the reservations button and voom! you get sent to Open Table.

Reservations of any sort are new to us, so we appreciate your patience as we get used to the process!

Speaking of the website - yes it is still sadly out of date in parts, but you can view our current menu now. And we have since garnered TWO Wine Spectator Best of Awards of Excelence (two cups).

This month Cincinnai Magazine named Dilly Cafe Wines & Gourmet the best beer by the bottle selection in the city!

Feedback appreciated - just give us a call.

Robbie

Thanksgiving Cheeses

We're "beefing up" our cheese case for the Thanksgiving holiday and beyond! Plese see the previous post for new dips and cooking tricks to make a fast, elegant and delicious meal!

Here are some of the newer cheeses in the case. More are on the way!

Carozzi Taleggio Italy

Type of Cheese: Whole, cow's milk. Texture: Taleggio's high fat content (48%) gives it a very creamy, semi-soft texture that turns runny as it ages. Rind: Washed rind, reddish-orange color with mold. Tasting Notes: This extremely pungent cheese has a very creamy and mellow taste. It's initial salty impact is followed by fruity, yeasty undertones. Wine Pairing: Pair with a young full-bodied wine such as Merlot or with a dessert Riesling or Sauternes. Serving Suggestion: Goes well with fruit on a cheese board, in salads, or mixed into hot pasta or polenta since it melts well.

Vella Dry Jack
A true masterpiece of American cheese-making and an exclusive with us. Made like fresh Monterey Jack and further aged for another 7 to 10 months. Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and souffles. Delicious shredded on pasta, soups or tacos --for a taste that is unique and special. Can also be added to casseroles and enchiladas. Dry Monterey Jack will become one of your favorites!
1988 International Gold Medal Winner
2004 Gold Medal, Los Angeles County Fair

Le Vache de Chalais
looks like a Banon, and is made from cow's milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia.
This lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.
The rind will be covered with a blue-yellow mold crust and is slightly chewy. The flavor is complex and you might need a couple of bites to really appreciate all the flavors.

Bleu d'Auvergne is a name-protected (Appelation d'Origine Controlée, AOC) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Bleu d'Auvergne pairs well with Alsatian Rieslings and classic dessert wines such as a Sauternes.

Haystack Mountain Applewood Smoked ChèvreA unique award-winning chèvre that is cold-smoked with applewood.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Vegetable Enzymes
Serving suggestions: Add to a salad, crumble over grilled vegetables or serve on its own with an assortment of olives. Pair with Sauvignon Blanc or a non-oaky chardonnay.
Awards: American Cheese Society 2003, 2005 and 2006

Haystack Mountain Red Cloud
A smooth, soft washed-rind eight-ounce wheel with a reddish rind and a powerful flavor that is balanced and complex. Made with raw milk at our farm. Aged for 60 days.
Ingredients: Raw Goat Milk, Salt, Cultures, Enzymes
Serving suggestions: Serve with brandied cherries, roasted walnuts, any kind of citrusy chutney or Cerignola olives. Pair with a spicy Alsatian Pinot Gris, a good Reisling or Gewurtztraminer, or a strong dry beer.
Awards: American Cheese Society in 2007.

Haystack Mountain Snowdrop
A small white seven-ounce disc that is firm and silky with a dense, creamy interior that’s surprisingly mild. The thin, snowy-white edible rind contributes to its unique flavors.
Ingredients: Cultured Pasteurized Goat Milk, Salt, Enzymes, Mold Cultures
Serving suggestions: Serve with spiced pecans, dried fruits, oil-cured olives and savory crackers. Pairs well with Sauvignon Blanc, Sancerre or other fruity white wines. milk.

Epoisses:
The first Epoisses was made by monks in the Abbaye de Citeaux, in the heart of Burgundy. It is said that Napoleon liked this cheese very much. Epoisses is a remarkable cheese and follows a complicated traditional making process.
Epoisses making: Epoisses is one of last cheeses involving milk coagulation in France. The milk is coming from cows which have grazed for three months in the meadows of Burgundy. Epoisses is first washed with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne's spirit, two to three times a week. Epoisses imported to the US is made from pasteurized milk, which is required for unaged cheeses.

Tasting Epoisses: Epoisses has a powerful rich flavor, salty and creamy with a pungent smell and barnyard-y nose. The rind is edible and a matter of personal taste. Serve with a big red wine – ideally a Burgundy – a domestic Pinot Noir will also do nicely.

Serrano Jamon
The delicious, delightful Spanish cured ham (if you've never had it, think of procuitto). Wonderful as an addition to an artisan cheese plate, or wrap around melon, blue cheese stuffed dates or pitted almonds. We slice to order - please allow a little more time (or call ahead!)