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.
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.
posted by RRR @ 3:53 PM
<< Home