Cheese&Gourmet

Fromage for the Holidays

2009-12-12T11:28:00.000-08:00

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

2009-03-17T18:27:00.000-07:00

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 The great thing is that you don't have to go through the OT site - you can go the the facebook page, go to our (outdated) web page or through the OT site itself.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

2009-01-10T16:40:00.000-08:00

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

2008-12-26T15:08:00.000-08:00

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

2008-12-11T15:07:00.001-08:00

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

2008-12-03T15:53:00.000-08:00

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

2008-11-21T10:43:00.000-08:00

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

2008-11-21T10:35:00.000-08:00

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!)

Entertaining The Theme for the Holidays

2008-10-13T18:26:00.001-07:00

The economic situation is of concern to all of us! I anticipate there will be more entertaining at home and those of you who dine out will seek out restaurants which can provide wholesome meals and a great assortment of beer and wine at prices less than the grossly inflated ones at many restaurants.

To better accommodate the next six plus months' of "hunkering down" - and a tightening of the belts - I've spent some time bringing in new items that help customers entertain at home - without having to spend all day in the kitchen.

We have a wonderful new line of dip mixes - both hot and cold - along with everything you need here to make them. We also have dip warmers and dip chillers to keep your dips delicious for your entertaining! Plus, platters, brie bakers, and dip dish sets. Come and check them out.

Another new line focuses more on mealtime - with simple mixes to make tandoor chicken, mole, goulash, sweet potatoes, cranberry sauce and more a breeze. We also have turkey brining kits that include an oversized bag (up to a 20 lb turkey), brining mix and rub for the tastiest turkey in town. Along with this line are some exotic spices to help you dress up everyday dishes or to get adventurous in the kitchen and six new exotic rices - including green bamboo and black - to add texture and color to your plates!

Since I've started brokering specialty foods, its become obvious to me that something has to give. With all the samples I have to juggle, all the time I spend on the road and a complete lack of flexible space at the store - the "gotta go" is gift baskets. It has been a wonderful 15+ years, and I've enjoyed them all! In trying to be all things to all people, this 50 (almost) year old back just can't handle the physical part, and I don't have the time to do the mental part that makes it all happen.

That said, we will have plenty of Dilly Cafe bags and tissue on hand, and can make up hostess gifts and gift bags, pretty much to order. Since we have no storage, delivery will be a challenge, and since our shipper is sliding off the hill and had to close, I no longer have a relationship with a shipper.

But! Call me anyway - if I can't help you I do network with other basketeers who are making baskets full-time, and will only refer you to those whose work I have personally seen and have been impressed with. I am trying to work out an outsourcing relationship with some so you can order from us and we make sure it's taken care of - that is still in the works.

New cheeses here and on the way. More details soon!

RRR

August is HOT at Dilly Cafe Wines & Gourmet

2008-08-16T10:17:00.000-07:00

Should I say cool? This is usually our slowest month and we've been crazy busy - thank you!

What's this "cafe" thing? - Back in 1989 we were solidly a deli. Since then we've morphed into a full service casual fine dining spot and the menu is anything but deli-like. Yes, you can still get our great quiche and good sandwiches - now we have (and have had for several years) more exciting fare - the current menu features cedar wrapped grilled halibut, for instance. Plus the favorites, grilled salmon, grilled shrimp and asparagus salad. Our "deli" moniker confuses people who haven't been here - so we're updating our name, a bit, to reflect what's inside the door!

Some cool new things inside:

Q Tonic - all natural with hand picked quinine and organic agave - it's clean and refreshing and won't bury the taste of your gin or vodka. Best of all one serving has 25 calories instead of the 100+ calories from your typical tonic water. We're the first (and possibly still the only) retailer in Cincinnati to carry it and yes, you can order it from the bar too. Did I mention how sexy the bottle is?

DAS Caramelini - tiny individually wrapped squares of French style salted caramels in 5 flavors. A SOFI award nominee at the Fancy Food Show this year. Elegant, delicious.

Madisono's Gelato & Sorbets - hand made right here in town by Matt Madison (of the Madison's Market family) - lots of great flavors. Gelato is Italian ice cream and has less butterfat than traditional ice cream. By the pint carry-out. It flies out the door.

To go with these incredible gelatos we've brought in award-winning sauces from King's Cupboard - bittersweet chocolate, sugar free chocolate, organic hot fudge and organic cream caramel.

Another Fancy Food Show find - Cheese boards in two styles, each holds tools inside (included). Great for gifts or yourself!

Too busy to cook? Try Maya Kaimal's sauces - authentic Indian ingredients (and I am picky about my Indian food) - already made up. All you need to do is add lentils, chicken, tofu etc. Classic Korma, Coconut Curry and Tikka Masala. Also new on the market - fresh chutneys - fresh cilantro, Indian Fig and Fresh Coconut - easy to use, many applications that make you look like an Indian chef!

New menu coming out soon - old favorites of course will stay, some cold weather items will return along with some new favorites.

RRR

September 2007 Update - New Cheeses!

2007-09-23T13:05:00.000-07:00

Greetings Cheese & Gourmet Lovers!

Here's a quick update on what's new in the cheese and gourmet "department" at Dilly Cafe:

CHEESE

Halloumi - a Greek frying cheese - put it on a griddle or sautee and serve warm & gooey

Goat Brie - creamy and not too gamey

Cave Aged Emmenthaler - "Real" Swiss with great flavor

Billy Blue Truffles - we take billy blue cheese and roasted garlic to make an awesome cheese truffle, covered with herbs de Provence. Great for a cheese display.

Gethsemeni Trappist Cheeses - both the aged and smoked - made in Kentucky by Trappist monks. They also make incredible fudge - which we have too!

Kenny's Cheeses - these Kentucky farmstead cheeses have really taken off. Up until now I've mostly avoided flavored cheese - as the ubiquitous varieties tend to be rubbery and tasteless. Kenny's is made with raw milk in small batches - and we buy direct to ensure freshness. Currently in stock: Chipotle colby, St. Gerome washed rind, peppercorn asiago, tomato basil cheddar, garlic paprika jack, bleu gouda, Kentucky blue (a washed rind, soft & mild blue).

Asiago Fresco - a new find at a recent food show - soft, mild with fruity flavor. Imported from Italy, great with white wines.

Australian Feta in oil with herbs (similar to the one in the tin that became unavailable)

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OLIVES

Three varieties of organic - kalamata, green and greek mix
French Oil cured black olives Provencale
French Green olives Provencale
Blue cheese olives packed in oil (very delicious and the cheese maintains its great flavor)
Almond stuffed green olives - still nice and crunchy with great flavor

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Go-Withs

Pear & Port Fool - from the same great guy who makes our cranberry fool - great on blue cheese or with baked brie.

Italian dry salami - mold rind and paper wrap - authentico!

Precut procuitto and Serrano jamon (Spanish cured ham)

Chorizo - mild and spicy

Sweet Olive Oil Tortas - Spanish handmade rounds of goodness with a sprinkle of sugar and fennel seed. These make for great snacking on their own and make a unique presentation with cheese boards.

Wine Wafers - thin, crispy melt in your mouth rounds meant to accompany wines. Three kinds - one for champagne, one for whites, one for reds. Nice packaging makes them ideal for hostess gifts. A New York Fancy Food Show find.

Australian Fruit Pastes - three flavors to enhance your cheese presentations. Also make a great hostess gift with a bit of cheese.
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OTHER GREAT STUFF

Madison's Gelato - made right here in Cincinnati by Matt Madison. Gelato has less butterfat than traditional ice cream. We also carry Matt's sorbets - my favorite is lemon basil - yum!

CHIPS & DIPS

A brand new item - the chips come in two flavors - flax & sesame or coconut and flax. Nutty and crisp, a great accompaniment for their salsas - all non-tomato based with fresh ingredients & great flavor:
Spinach artichoke
pistachio roasted pepper
Mediterranean medley
spinach avocado
queso completo

POPCORN
In my travels I discovered a hulless popcorn made by a family in Sunman Indiana. Tiny kernels mean less hull - virtually hull-less. This is their microwave product - easy and delicious.

TRUFFLE SALT
Imported from Italy - a little goes a long way. A must for the pantry of every truffle lover.

New Blue Crab Bay Items
Blue Crab Bay's two bloody mary mixes have been a staple here for many years. This year they've launched three new items we just had to have:
- lump crabmeat - bonus - it's shelf stable until opened - no more wasted crab meat from sitting in the fridge too long.
-Crab cheeseball kit - everything you need for two lump crab cheeseballs 'cept the cream cheese
-Shrimp cheeseball kit - ditto!

ANGELIC GOURMET
These are double dipped double pretezels that are evil to eat and great to give away to someone whose thighs you'd like to see made larger:) We've carried these before - and they're back by popular demand. Beware of knock-offs - these are made with quality chocolate and are worth every calorie.

ROTHSCHILD SALE
We're thinning the herd. Unfortunately Rothschild has decided to peddle their wares in grocery stores, so we're cutting back to standard best sellers. Many (most?) of our Rothschild stock is on sale for 20% off. Best sellers exempted - sorry - but it's a great opportunity to stock up on some of your favorites for less than the grocery stores charge.

See you soon at Dilly Cafe Wines & Gourmet!

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January 24, 2007 Update

2007-01-24T19:10:00.000-08:00

Well, my New Year's Resolution is to be much better about keeping this Blog up to date! For those of you who would like to be added to our E-mail list, please write to dillydelitoo@aol.com. Cheese mailings go out every couple of weeks, and our weekend specials, wine news and music schedule go out (almost) weekly!

Here's what's new in January:

Five Counties - a five layer cheese with a layer for each UK counties' famous cheese. Delicious as well as beautiful! I can special order half wheels of this for your party with a week's notice.

Tartufella - the original truffle cheese we brought in several years ago. With the advent of the awesome truffle gouda this went by the wayside for awhile. It's a softer, milder white Italian cheese studded with black truffles. Since the wheels are so small, the pieces are as well, lending themselves to a cheese plate for two. Agian, i can get wheels with a week's notice - they're about a pound each.

Purple Haze - one of my favorite goat cheeses, infused with fennel pollen and lavendar. This is excellent with Nicole's lavendar crackers, which are also available.

Three Sisters Serina - I haven't even tried this yet but the press has been so positive I was very excited to find a source. This is an aged, raw milk cow's cheese. It's in stock and ready to cut.

Capriole Cheeses - from the wonderful little farm in Indiana that makes world class goat cheese. We've brought in the O'Bannon - an aged goat round wrapped in chestnut leaves, the name is a play on a French cheese of a similar style. Steven Jenkins (well renowned for his Cheese Primer - a great book) hails this as one of the greatest cheeses in the world. We've also brought in Old Kentucky Tomme - an aged goat cheese with an unbelieveably wonderful flavor and great texture.

Oakvale Farms - we discovered this little family farm in London Ohio last year. They're turning out some unbelieveable raw milk goudas. The last piece flew out of here! We have the regular gouda (which is firmer and fuller flavored than the grocery store type) and the habenero gouda, which has a bit of a bite but won't burn your mouth. Both great "everybody will love it" cheeses for your Superbowl gathering.

Jarlsberg - Great for football parties - melts well, snacks well and it won't break the bank.

Cashel Blue - Our wonderful best-seller back in stock.

Fine Cheese Crackers: Two new flavors - Rosemary for soft cheeses and whole meal crackers. This whole line is now in stock, made in England with varieties for many kinds of cheese.

Valencianos - A breadstick or a cracker? These flat, handmade crackers come from Spain. Two flavors available - original and Sunflower seed. Delicious alone, with soup or cheese.

Kriti - Greek meza (think Spanish tapas). Two varieties; a sweet biscuit with sesame seeds and rye toasts. Both delicious with the Artichoke spread and roasted red pepper spread from the same line.

Bussetto Saucisson - old world style dry sausages made here in the USA

Serrano Ham - the procuitto of Spain, now available in convenient presliced retail packages. My brother who is a true Spainophile says this is the next best thing to slicing it off the whole leg. Makes a great addition to a Spanish tapas plate. Also remember the Chorizo - an authentic mild Spanish chorizo - great just for snacking, but equally delicious in a quiche or omelette with cheddar and scallions.

These are in addition to our regular great selection - 50 at last count.

MORE AWARDS

2006-05-30T08:24:00.000-07:00

BeerAdvocate.com has just published their "Top 10 Beer Bars" list. We've moved from #43 to #16. Thanks to everyone who helped bring Dilly Deli Cafe Wines & Gourmet's selection to their attention!

WINE SPECTATOR has informed us that we will be receiving a Spectator Award for our wine list! We do not yet know what level - but just being recognized by W.S. is a huge honor!

Some people already know that you can choose a bottle from the wine store and we'll open it for you in the restaurant - even with the $4.01 corkage fee its the best deal in town. Essentially the wine store selection has been put into list form to make it easier to find your favorite without getting up.

New Cheeses 5-25-06

2006-05-30T08:20:00.000-07:00

Just got back from the Fancy Food Show and found some great new cheeses. Some are here, some are on the way. Those listed are in stock now. Some FFS finds, some are favorites back in stock:

*** SAVORY CHEESECAKES ***
Incredible find from the Fancy Food Show! Two women have launched a new business baking unbelievable appetizer cheesecakes. We have five flavors (some are in the reach in cheese case, thawed and ready to heat and serve - backups are kept frozen): gorgonzola pear [my personal favorite], red pepper Roquefort, smoked salmon and dill, mushroom fontina. Serves six to eight generously. We cut one last night and I think it will serve eight to ten for a small appetizer.

Blues:
Societe Roquefort
Cashel (Ireland)
Rogue Smokey Blue
Rogue Oregonzola
Stilton
Whitestone Windsor Blue
Carozzi Gorgonzola

Double & Triple Creams:
Pierre Robert (very ripe, $9 off per pound while it lasts!)
Fromager Affinois
Fromager Affinois Herb
St. Andre
Jindi Triple Creme (Australia)

French
Epoisses
Tomme de Savoie
Tomme Crayeuse (by customer request)
Gaperon (soft cheese with garlic and peppercorns)
P'Tit Basque

Aged Goudas:
Beemster
Vintage Van Gough
Royal Black

Misc. European
ROS
Naked Goat
LaAbaeesa
Ibores

Carr Valley:
Cocoa Cardona
Gran Canaria
Benedictine
Bread Cheese
Applewood Smoked Cheddar

Whitestone (New Zealand:
Windsor Blue
Totara Tasty Cheddar
Farm Cheese (organic)
Livingstone Gold

MouCo Colorouge (new shipment)

We also have Duck Rilette from Alexian (all natural, excellent quality), and Hansen caviar for those of you who have inquired.

Also - a line of French cheese accompaniments - four flavors for different styles of cheese.

Best Outdoor Dining - Please Vote

2006-02-03T17:06:00.000-08:00

We've been privilidged to be nominated by AOL CitySearch for Best Outdoor Dining. Your vote is the one that counts - and voting ends February 14. Please visit their site at

http://cityguide.aol.com/cincinnati/best/

choose Outdoor dining category and vote for your favorite .... we hope you choose Dilly Wines & Gourmet!

Thank you so very much in advance!

C&R

New Cheese, Two Wine/Cheese/Beer Events

2006-02-03T17:00:00.000-08:00

Dilly News
FEBRUARY 2006

Cheese Mania
Over the last year, Robbie has spent hours tasting and researching cheeses for your nibbling, baking, snaking and dining pleasure. The difference in our cheese selection is incredible even in the last year. Make sure you ask for a “Cheese Club” card, which entitles you to earn punches toward a $10 store gift certificate.

New this week:

Carr Valley Cheese Company (Carr Valley cheeses have won over 90 national and international awards in the last three years alone. Master Cheesemaker Sid Cook’s cheeses have been a staple item – this month we’re trying some new cheeses as well:

Applewood Smoked Cheddar (white cheddar smoked with applewood. The rind is then rubbed with paprika, producing a beautiful burnt orange finish

Benedictine (cow/sheep/goat) Mixed milk cheeses are a favorite of mine, as they impart some of the best qualities of each milk. Benedictine is a washed rind cheese that is cellar cured and hand rubbed for 12 weeks before packaging.

Hot Pepper Jack – they add mixed green and red jalapeno peppers to their Monterey jack before pressing, producing a rich and very hot flavor. Great for Superbowl parties!

Gran Canairia (cow/goat/sheep) Another mixed milk cheese of a completely different style. Aged at least two years, this olive-oil cured specialty is fruity, nutty, intense, sweet and pungent all at the same time.

Cocoa Cordona (cocoa coated mild goat) is a staple in our case. Mild, and sweet, it makes a great dessert course in addition to a crowd pleasing nibble cheese.
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Other Tasty Cheeses

Tetilla – “little breast” in Spanish, this soft, mild cheese is excellent for snacking and melting. Avialable in whole “wheels” or in quarters.
Widmer Aged Brick Cheese – made the old fashioned way in Wisconsin’s Widmer Farms, this is a mild cheese, excellent for cheese trays and sandwiches. A little more complex than Wisconsin muensters, it has broad appeal and a friendly price along with its artisan pedigree.
Fontina – there have been many requests recently for Fontina cheese – and we’ve brought in Mezza Luna Fontina from Roth Kase, an excellent domestic producer of hand crafted cheeses.

SPECIAL EVENT – CARR VALLEY CHEESE & WINE TASTINGOn Sunday, April 30 (mark your calendars), Sid Cook, Master Cheesemaker from Carr Valley will be right here at Dilly Deli Wines & Gourmet to host an afternoon cheese tasting. With combined support from two of our wine vendors, and specialty beer vendors, this will be a great afternoon snacking and sipping event – and best of all it benefits SAVE THE ANIMALS FOUNDATION. A minimum of 50% of ticket prices go straight to the shelter, with an additional 10% of beer/wine sales and 20% of gourmet packaged food sales.

STAF is a no-kill shelter for abandoned and abused cats and dogs in Fairfax. Robbie has volunteered for about eight years, and has two “family members” from the shelter. A minimum of 50% of the proceeds will benefit the shelter. Tickets are $30 with prepaid reservations required. There will be an additional “early admission” option for an additional $10, when you can meet the cheesemaker, sample some special cheeses and wines.

This is a very casual event. We anticipate a sell-out, so please mark your calendars and commit early! At the moment, please call Robbie at 561-5233 for details.

SPECIAL EVENT – MARIEMONT PRESERVATION FOUNDATION WINE AND HORS D’OUVRE EVENTYour April calendar can be complete with these two events at Dilly Deli Wines & Gourmet. The MPF fundraiser is rescheduled from last fall. Join us on Sunday April 23, afternoon hours TBA.

Join MPF and us for an afternoon "cocktail hour" with fine wine, beer and hors d’ouvures. Including Whitestone cheeses from New Zealand. A portion of the proceeds benefits Mariemont Preservation Foundation. Reservations are strongly suggested. For tickets call MPF at 272-1166

BE THE FIRST TO KNOW
Special events and weekend specials are Emailed to our Dilly Deli Insiders. If you are not yet on our mailing list, sign up at the counter or visit our site at http://www.dillydeli.com/

You’ll also find our menu and music schedule there.

Happy January!

Now In Stock - Oakvale Farmstead Goudas

2006-01-17T16:24:00.000-08:00

Just in today! Oakvale is a small, family operated dairy farm in London Ohio.

Oakvale uses milk from their own herd which "move freely in their barn throughout the year, and when weather permits, graze on green pastures of timothy, orchard grass and alfalfa. Strict attention is paid to their diet of long stem hay and our own corn. In the summer heat, our girls are kept cool with numerous fans and sprinklers." Pamperd cows! Explains how the cheese is so good!

These goudas are made from raw milk, made on the farm hours after milking. They add no preserves or coloring and they don't remove anything from the milk.

We currently have the aged gouda, which is somewhat sharp and very full flavored (but not stinky!). The natural rind develops from the aging. As it ages it becomes more sharp and firm. This particular piece is aged enough to grate, but soft enough to slice for table cheese.

We also have a small portion of the younger gouda with caraway. Also hand crafted, it is excellent for nibbling.

Bon Appetit

2005-11-06T22:00:00.000-08:00

Back in stock:

MouCo Colorouge. This is the washed rind from Colorado I've had such a horrific time finding. So, we went direct. This batch is so fresh its almost too fresh to eat - so get it while we have it and wait a week or six and watch it develop into that wonderful fragrant disc of love.

Pleasant Ridge Reserve - the double award winning gruyere style wonder from a small, small farm in Wisconsin - also directly shipped. This is one of the most complex cheeses we have in stock, and its wonderful!

Chimay Trappist - great with beer! This is a washed rind cheese with a rich meaty flavor which develops as it ages. This is a fairly young piece, with grassy overtones and not much of the "stink" factor yet.

Teleggio - fragrant washed rind soft cheese from Italy

Die Kase cheese-stuffed sweet peppers and olives. Great as a colorful addition to a crudites plate, fun in martinis and great straight out of the jar. These won a major award from NASFT.

King Island Roaring Forties Blue Now in the big wheels and also a limited supply of 7 ounce wax covered discs.

King Island Seal Bay Triple Creme These seven ounce wheels sold out in less than a week last time I was able to get them in.

Nueske Smoked Liver Pate These are the folks that make the incredible applewood smoked bacon we had a few months ago. THis pate is delicious, has broad appeal and a much friendlier price than some of the others we've had in.

Cave Aged Emmenthaler

Cotswold Truckles - smaller wax covered discs, nicer for baskets and hostess gifts

New:

Marin Rouge et Noir Brie (award winning French-style cheese made in the US)

Cypress Grove Chevre Discs (you've had the purple haze and humbolt fog- theses are assorted fresh goat cheese discs from the same cheesemaker.

White Stilton - this is the luscious crumbly cheese with a distinct flavor all its own - NOT a blue! We have it in two flavors: cranberry or mango/ginger.

Whirl - just a fun little cheese - essentially Cotswold with a swirl of herb-garlic flavored cheese inside.

Aged Cheddar with Whiskey in cute little wax coated discs

Other Stuff

Four piece cheese knife set - A great little wooden handled set in a gift box. These are great and the price is right! Only $14.99. And, as a special secret sale for our Email insiders, bring this Email and we'll give you $3 off through the end of November, while they last.

American Vintage Wine Biscuits are back

Waterwheel crackers are back in all four flavors

Carr's Savory Bisquit Selections are back - great for parties

We have a new chocolate line - six different flavors, three little individually wrapped bars in each box 2.75 each. Nice little stocking stuffer or secret Santa gift item.

Piddy mini puffed pastry shell assortment - boxes of 48 - just stuff with goat cheese, tapenade or lots of little other goodies and you have instant, professional-looking appetizers.

Sable & Rosenfeld Tipsy Bar Assortment - a gift package great for stocking that holiday bar - tipsy sushi olives, whiskey spiked cherries, vodka jalapeno tipsy olives, Vermouth tipsy onions and vermouth spiked pimento stuffed olives.

There's more but between Chuck's missive and this, we'll save more for next week. See you soon at Dilly Deli Wines & Gourmet!

2005-10-10T13:46:00.000-07:00

CHEESE NEWS 10-9-05

Finally, the much-anticipated, long-awaited PLEASANT RIDGE RESERVE is IN STOCK!!!!

This is a small company that hand-makes, hand-washes and hand-wraps each piece of cheese they sell. When I call to talk to "someone" inevitably "the big boss" picks up the phone himself. This cheese is shipped directly from the farm to Dilly Deli Wines & Gourmet to ensure great quality!

This cheese is everything they describe on their website and more. It's rich, has multiple layers of flavor and I can imagine why it has won the accolades it has. Best of all, you can buy it from us for less than it would cost from the farm.

Gruyere fans -- forget France, celebrate the farmstead Pleasant Ridge Reserve from the good old USA!

Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions.

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New from Carr Valley, another renowned Wisconsin Farmstead cheese producer - Coco Cardona. This is a goat milk cheese, mild and slightly sweet, coated with cocoa. I've had the privilege of meeting Sid Cook several times and his lineup is worthy of all the praise and awards. A bit pricier, but again, worth the premium, this cheese (as well as the Casa Bolo also in stock)

More information courtesy of the Carr Valley Site:
COCOA CARDONA

Chocolate and cheese unite beautifully in this award-winning American Original. Made in 8-lb. wheels, it features our delicious Cardona aged and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown, and the end result like nothing you've ever tasted. It took 1st Place in its class at the 2004 American Cheese Society Competition and Best of Class & Overall Second Runner-Up out of 1,000 entries in the 2005 U.S. Championship Cheese Contest.

SECRET SALE

Those of you who have been adventurous enough to try . . . . Roaring Forties Blue from Australia . . . know just how incredible this cheese is. Dense, mild, but with flavors indicative of the production area -- like no other "blue" of any quality here in the US, and even Europe. One customer has personally sustained the presence of this gem in our case, and everyone who has tried it has bought it. Good news for you - I overbought. So! Instead of the great bargain of $20/lb I'm taking off about 25% and the cheese in the case is marked at $16.95 a pound. There's one wheel in there, cut in various sizes, so dig in and try it if you haven't and stock up if you have. For the true believer . . . I have one more whole wheel in back, that you, true Roaring Forties connoisseur, can have at an additional 5% off. First come, first served. If you like blue cheeses you are crazy if you don't take advantage of my overstock situation!

I encourage everyone to visit our cheese blog at http://www.dillydeli.com/ if you haven't yet (and for all of you new to the Dilly Wines & Gourmet ENews) to revisit all the great cheeses added recently.

Cheese & Gourmet Update 9-29-05

2005-09-29T15:00:00.000-07:00

CHEESE & RETAIL UPDATE 9/29/05

Smokey Blue from Rogue Creamery, named Best New Product of 2005 by the National Association for the Specialty Food Trade – IS FINALLY HERE. The publicity is well deserved; this is one of the most outstanding cheeses we’ve tried.

Rogue has made their well known classic Oregon Blue since 1956. Oregon is known for other smoked products, and a local chef suggested that smoking the cheese with hazelnut shells. The result is a sweet, creamy smoky flavor. The combination of flavors creates a dance on the tongue – no one element jumps out; each contributes to the deliciousness of the cheese.

Also new from Rogue Creamery – Artichoke Lemon Cheddar. This is a very mild cheddar, with subtle flavors, extremely smooth with a creamy texture. The savory blend of artichoke and lemon finishes with mild citrus zest and a hint of garlic.

WHITESTONE CHEESES ARE ALL NOW IN STOCK
New Zealand produces a distinctly rich flavorful cheese selection!

Joining the already incredible organic lineup are a two more long-awaited contenders:

Mt. Domet Double Cream (Organic) – Named after one of North Otago’s highest mountains this unstablised variety is made from cow’s milk with extra cream added. It has an extremely smooth texture and “wicked” rich flavor, that strengthens with aging.

Moeraki Bay Blue – This premium high cream blue has a shorter maturation than Windsor Blue, producing a firmer texture and milder flavor, with a rich full cream finish. Named after North Otago’s fishing village where the world famous Moraki Boulders can be viewed. Only one kilo available – get it while its here!

These join their “sisters” that have been reordered already:
Whitestone Airedale (semi soft texture, pale golden crème, full flavor that intensifies with aging (organic),
Whitestone Totara Cheddar (vintage cheddar aged 18-24 months, it is strong flavored and has a crunchy texture and sharp finish.
Whitestone Farmhouse (organic) (lemon grass aroma with a springy elasticity. The curd is moist with aa chalky center that ripens and softens from the edge as it matures. It has a “sea breeze” freshness that develops a nutty edge with age
Whitestone Livingston Gold (a full flavored cheese produced in tradional open vat. Named after North Otago’s historic Livingstone goldfields.
Whitestone Windsor Blue (a mild high butterfat blue – almost like eating blue butter.)

By special request we brought in a wonderful piece of Teleggio – most sold quickly but we have a couple pieces left. If you are one of the teleggio fans, please let me know and we will keep this in stock.

OTHER NEW CHEESES

Spain:

Drunken Goat – a semi soft mild goat cheese soaked in wine for 72 hours. Aged for about 75 days, it has a sweet smooth flavor.

Idiazabal – From the Basque country of Navarra. This is an unpasteurized, smoked sheeps milk cheese aged six months. It gets the best flavor from being smoked with Hawthorne & Cherry wood. Full flavored with a pronounced sheepy finish. (Ih-di-ah-ZA-bahl)
Last but not least:

Nicole’s Crackers are back!
Retail sized Ray’s Apple Cinnamon BBQ sauce are back!.

We have TWO new chutneys – Mango and Cranberry.

That’s it for now – I’m off to admire the beautiful flowers my wonderful husband sent for our 20th anniversary!

Robbie

Coach Farm Chevre

2005-08-31T10:40:00.000-07:00

We've received a new shipment of Coach Farm fresh Chevre as well as their aged goat cheese with green peppercorns (a NASFT award winner). These are shipped directly from the farm to us - so they're as fresh as it gets!

Whitestone Organic Cheeses Are Here!

2005-08-31T10:33:00.000-07:00

Multiple awards, awesome taste! These much anticipated cheeses are NOW IN STOCK just in time for your holiday weekend entertaining:

(Organic)A unique New Zealand cheese Whitestone Farmhouse covered in fine penicillin candidum rind, Whitestone Farmhouse has a lemon-grass aroma and springy elasticity. The curd is moist with a chalky center that ripens and softens from the edge as it matures. When young, it has a "sea breeze" freshness with a nutty edge that develops more character with age.
1 gold medal, 2 silver medals, 2 bronze medals

Whitestone Airdale (Organic)
Named after the district, the distinctly local variety is harder pressed, producing a cheese with a pale golden center, which is sealed in red wax. The semi-soft texture produces a full rich flavor with a strong to sharp edge that intensifies with aging.
2 gold medals, 3 silver medals, 2 bronze medals

Livingstone Gold (Organic)
A distinctive North Otago full flavored cheese produced in a traditional open vat. A natural additive, annato, is added to produce its golden color, inspiration for naming it Livingstone Gold after North Otago's historic Livingstone goldfields.
1 gold medal, 2 silver medals, 1 bronze medal

Totara Tasty Vintage Cheddar
Aged 24-36 months, this is a classic strong flavored vintage cheddar with a crunchy texture and sharp finish.
1 gold medal, 1 silver medal

Windsor Blue
This high cream blue has a fantastic rich and full bodied flavor produced through a combination of premium raw material and the unique blue culture. Named after the township of Windsor, nestled in the heart of North Otago's downlands
Robbie's Note: This is like "blue butter". If you liked the recent Australian blue "brie" we had in you will adore this.
New Zealand's most decorated cheese: 9 trophies, 9 gold medals

Still yet to arrive:
Mt Domet Double Creme Organic, Moeraki Bay Blue

ALSO - Back by popular demand Extra Aged gouda. This is hard, butterscotchy and has a little crystally crunch to it. One of my favorite snacking cheeses.

We also have a new shipment of Cotswold - my newer supplier cuts them smaller - so those huge pieces are a thing of the past.

Teas:
For those of you who enjoy our Revolution tea in the restaurant, they have a third variety pack available - more choices for you while dining as well as for retail sale.

We've also brought in three flavors of Teas' Tea - green tea. Jasmine, Lemon Grass or White green tea $3 a bottle and wonderful. I've consumed half of the Lemon Grass myself:)

Ideas for Holiday "Easy-do" Entertaining

Fresh Coach Farm goat cheese with Earth & Vine ancho chili, red bell pepper jam, served with Crios Malbec rose.

Purple Haze goat cheese (with fennel pollen and lavender) served with Nicoles lavender crackers. Sinful.

Need a thoughtful and reasonably priced hostess gift for the weekend? Check out our new line - Tulocay of Napa. In addition to their incredible spreads, we have numerous gifts that are pre-wrapped for $10. Flavored oils come with a bowl for dipping; marinades come with a basting brush. Great flavors, wonderful packaging, amazing price.

Secret Sale Items:

Panzanella flatbread (regular or rosemary) $1 off
Robert Rothschild Onion Blossom Horseradish Dip $1 off

Hope to see you this week!

Robbie

New For August Cheeses

2005-08-03T17:38:00.000-07:00

There's a lot to love this summer from our cheese case!

NEW

Shropshire Blue
A wonderful blue veined cheddar from the same folks who make our Stilton. Formerly only availabile in 18 pound wheels (whew) now available in smaller cuts so we can offer this maginficent cheese to you! (Clawson Dairy, UK)

Vella Bear Flag Dry Jack
I actually got this in by accident while tracking down a cheese I had at a wholesalers wine tasting. Not the one I was trying to find but, better! Steven Jenkins, cheese enthusiast and author of The Cheese Primer, says it best: "Bear Flag Brand Dry Jack is a rock-hard, unpasteurized cow's-milk cheese that rivals Parmigiano-Reggiano in its magnificent depth of flavor and visual appeal." The cheese is coated with a mixture of vegetable oil, cocoa and pepper and aged for two years. This is a true "monterey jack" and bears no resemblance to the soft processed cheeses out of Wisconsin. (Sonoma California) My tasting notes: I wouldn't say rock-hard - perhaps this specimin is a little less aged - but it is extremely firm with a texture somewhat like an aged manchego.

Champignon
From the same cheese company that brings us Cambazola, this is a rich double creme, bloomy rind cheese with mushrooms. Enchanting nose, soft and rich.

Cambazola
Blue double creme, a customer favorite, is back in stock.

Whitestone Cheeses (New Zealand)
In the limestone country of the central South Island, there is a place touched by a kind of magic that can't be found anywhere else in the world. It's in the air, the water, the pastures and the ancient white rock that inspired the name of Whitestone. The subtle flavors that belong to Whitestone reflect the quality of the land that gave them birth. Clear, clean, tangy, a reflection of the powerful hills that frame a landscape of green serenity.

The organic story starts iwth the soil where the use of artificial fertilizers and harmful sprays is not permitted. Only natural fertilisers such as rock phosphates and seaweed products are used. Cows are given special treatment having large paddocks, ample grazing and a stress-free environment. All this contributes to happy, contented cows producing tasty nutritious milk under a non-chemical sustainable farming system. Factory and intensive livestock farming is prohibited under the BIOGRO certification, as is the use of growth promoters, antibiotics, artificial drenches and chemical parasite controls.

Airedale Organic (In stock now) [also certified USDA Organic]
This distinctly local variety is harder pressed, producing a cheese with a pale golden centre, which is sealed in red wax. The semi-soft texture produces a full rich flavour with a strong to sharp edge that intensifies with aging. Silver Medal New Zealand Cheese Awards, 2005

COMING SOON:

Totara Vintage Cheddar
Aged 18-24 months this is a classic strong flavoured vintage cheddar with a crunchy texture and sharp finish. Cheddar the way they were made in the "old days."

Farmhouse Organic
Whitestone Farmhouse has a lemon-grass aroma and a springy elasticity. The curd is moist with a chalky center that ripes and softens from the edge as it matures. When young it has a "sea breeze" freshness with a nutty edge that develops with age.

Livingstone Gold
A distinctive North Otago full flavored cheese produced in a traditional open vat. A natural additive, annato, is added to produce its golden color, an inspiration for its name, after North Otago's historic Livingstone goldfields.

Mt. Domet Double Cream
Named after one of the areas highest mountains, this unstabalized variety is made from cow's milk with extra cream added. This has created a smooth textured cheese with a "wicked" rich flavor that strengthins with aging to run at full maturity.

Moeraki Bay Blue
This premium high cream blue has a shorter maturation than Windsor blue producing a firmer texture and milder flavor with a rich full cream finish.

Windsor Blue
This creamy blue has a golden soft buttery texture with a silky smooth mouthfeel. The unique blue culture dissects the rich curd combining to produce a delicate deep flavor which intensifies with aging.

New Cheeses June 2005

2005-06-03T21:41:00.000-07:00

Even as I write at midnight, some of these cheeses are already out in the case, the remainder will be put out tomorrow. If you come in and don't see one you are interested in please ask for me and I'll cut you a piece if it isn't already out!

This list is not exhaustive! I'll be working on more information tomorrow as well!

Jindi Triple Creme (Australia)
Jindi is one of Australia's leading producers of white mould cheeses. Since 1985 the "Jindivick" cheesemakers have been creating Farmhouse cheeses by hand, using the milk of cows that have grazed lush Jindivick pastures. This triple creme is enveloped in a velvety blooom of white mould. The smooth interior paste has a butter-like flavor and a creamy rich flavor. Match the rich flavor with sparkling wines and fresh berries. Robbie's Note: if you like St. Andre this is similar with much more depth and incredible texture.

Yarra Valley Persian Fetta (Australia)
Persian Fetta is a high moisture cheese that is lower in salt tham nost Mediterranean cheeses of this style. Marinating in virgin olive oil with herbs, garlic and spices, it becomes a silky-smooth savory treat. It has a fullness of flavor that blends well with the oil and herbs for use in salads and antipasto. It spreads nicely on crusty bread for an instant stnac, or try it with fresh greens, drizziling some of the oil on top as a dressing. Serve with dry white wines.

Tarago River Cheese Company (Austrailia) Shades of Blue
THis is a double creme, blue veined cheese with a creamy texture and mild but distinct flavor. Each wheel comes in wax coated after being cured for 8-10 weeks. The smoothness of the paste is subtle, buttery, blue-brie flavor pairs nicely with merlot wines, fresh seasonal fruits and crispbreads. Microbial rennets are used. Robbie's note: If you are a fan of Cambozola, this is a farmstead example that exhibits multiple layers of flavors not found in the good but mass produced Cambozolo cheese.

Mahon D.O. Raw milk
THis is a very distinct cheese, as it is both a seasonal farmhouse and artisanal production, it is somewhat younger and made from raw grass-fed cow's milk. From the Belearic island of Menorca, the dairy Hort de Sant Patrici hand produces this cheese with the highest standards for quality from centuries old methods. It has a fairly intense, slightly salty piquant flavor that intensivies as it ages, with a distince barnyard aroma. Robbie's note: D.O. cheeses are similar to wines with DO status as they must meet strict place production and cheesemaking methods.

Bingham Hill Harvest Moon
This beautiful cheese has extraordinary flavor and great craftsmanship. The wheel is made from raw cow's milk and casts an earthy reminicence in every bite. The rusty rind and "harvest aroma" is a true indication that a full flavored cheese lies beneath. The cheese is tart, fruity and grassy, not unlike a farmhouse cheddar. Harvest moon can develop veins of blue from the rind, through its baron white paste. A prized posession! Robbie's note: We sold through two whole wheels of this cheese in less than two weeks. Two more have arrived!

Bingham Hill Poudre Puff
We have about three pieces left of this little jem. A jewel of the Rockies! Each bloomy puff gets its name from the scenic Cache la Poudre river that runs through Ft. Collins. Ripened for three weeks, each delicate mound develops a sweet, mushroomy, soft ripening elegance. Each is robed in a bloomy white mold rind and has the richness and smoothness of some of the worlds greatest cremes.

Carr Valley Cheese
Robbie's note: These are some of my favorite domestically produced farmstead cheeses. Unfortunately the company has yet to hear the plea from smaller retailers who can't get in a 12 pound wheel of cheese, no matter how extraordinary! You may have had some of the Mobay we had in from Carr Valley a few months ago. Fortunately there is one cheese that comes in smaller wheels, and though one of our most expensive selections, also one of the most exquisite:
Carr Valley Casa Bolo Melange could bowl you over. Created by cheese maker Sid Cook in LaValley Wisconsin, brings with it a "melange" of flavors. It is made with cow, goat and sheep's milk, hand molded into a sphere and coated with yellow wax. It is dense, very firm and expresses similarites to an aged Dutch cheese. By shaving thin slices from a cut surface and allowing the morsel to melt slowly in the mouth, a myriad of pleasing smooth, nutty and scotchy flavors begin to burst forth. Casa Bolo melange would fit easily into many cheese or antipasto platters, adding both texture and compatable character.

NEW CHEESES

2005-05-14T09:05:00.000-07:00

NOW IN STOCK

The much awaited, much applauded, much anticipated authentic Alsatian Muenster. Small wheels of this hard to get, airshipped gem are available for only $10. For those of you who have never tried true muenster - it bears NO resemblance to that squeeky white pap they put out in Wisconsin. This is a washed rind cheese that is name controlled (DOC) like many regional wines! And its flavors are and multi dimensional. Soft, supple creamy texture, huge beefy, nutty flavor, fragrant rind. Matches well with Gewurtztraminers, Reislings, Muscade - also with fresh fruity reds (e.g. Beaujolias) and even big reds (Burgundy and Bordeau) as well as beer!

A new shipment of MoCou Colorouge, a washed rind cheese from Colorado. We sold through the first order in record time. This is an awesome, fresh cheese and nice introduction to the washed rinds if you're a little shy about the "big boys" from Europe.

We liked the MouCou Colorouge so well we also brought in their Camembert. European in style but not as gamey as its French cousins, this luscious little wheel will make your heart sing!

One more washed rind in today (can you tell I've got a new cheese love???) This is another domestic from Bingham Hill Cheese Company - Harvest Moon. Similar in style but firmer and a little friendlier on the palate for cheese novices, this is another way to build your palate toward the "world class" washed rinds. The US has done an amazing job producing handcrafted cheeses, and the Bingham Hill is one shining example.

These three washed rinds have similarites, as well as subtle and major differences in taste. Different grazing, different terior, different cheese making methods all contribute to each cheeses' unique aeromatics and flavor. Much like wine.

Bingham Hill Pouder Puff - a little ball of love - a brie family double creme with a bloomy rind. A nice size and very affordable.

Bingham Hill Tuscan Spread - these folks have a wonderful lineup and this is one of their spreads that won a major award. Stop by and try it.

Coming Soon Muenster d'Alsace

2005-04-12T20:41:00.000-07:00

On order and due to arrive within the next two weeks - our first shipment of this wonderful, washed rind DOC cheese. Mmmmmm. Burke has waxed eloquent over this cheese, particularly how perfect it is with Alsatian Gwertztramainer.

Just in time - because Chuck and Burke are bringing in two cases of extremely limited availability Alsatian field blend wine, which should be a wonderful match with this cheese. See their blog or call for more information.

If you want to preorder a wheel, give me a call.

Robbie

Coming Soon!

2005-04-12T20:03:00.000-07:00

Coming Friday - a new Farmestead US Cheese MouCo ColoRouge. This is a natural rind cheese that is mostly redish-orange in color, with a slight white hazing. They start with pasteurized whole milk, then the cheese is ladeled by hand into forms that give the ceese its shape and size. During the two week aging period, the cheese is turned and "smeared" by hande - this is a process by which each cheese is rubbed by hand to help in the development of the special rind characteristics. The cheese is then wrapped in a special foil imported from Europe that allows it to "breathe", keeping the cheese "alive" and fresh during the entire shelf life. The flavor changes as it ages. Soft and reamy with mild buttery overtones give way to complex spicy tone and furthering depths of complexity. Nicely sized at 5.3oz wheels.

New Cheeses - Epoisses +

2005-04-12T19:53:00.000-07:00

In our crusade to be the best lil' cheesehouse on the East Side - we're bringing in more cheeses and more hard-to-find more perishable cheeses. Because they are more perishable, they'll come and go fast. Fortunately we've hooked up with TWO companies that have a shipping program, but keep in mind most cheeses need to be pre ordered. I've taken a few successful stabs at bringing in cheeses you find interesting, but look forward to YOUR input (and preorders) on more exotic cheeses. Epoisses (Appellation d'origine) is a soft, ripe cow's milk cheese from france. The wine is washed with eau d vie. As a washed rind cheese it does have a slight "cheesy" scent, and the interior is soft, slightly salty with hints of yeastiness. Like wine from Bourgogne
, this is a name controlled cheeses - which must meet specific criteria. The recommendation is to serve it with a big hearty red wine (a full bodied Burgundy for instance). We also sampled it with Champagne on Sunday and it was delicious with the bubbly as well. This is the second order for this cheese, and 75% of the people who try this buy it - finding it more than worthy of the $17.95 a 9oz wheel pricetag. HALF of this shipment has already sold - and it is even more perfectly ripe than the last order. I don't expect it to last through the weekend.

Huge New Cheese Shipment 3-17-05

2005-03-17T20:35:00.000-08:00

HUGE CHEESE DELIVERY

Robbie's been working hard to source cheeses where we can get in smaller quantities to ensure freshness. Some of the cheeses you have been asking for are now available. As long as you keep buying them I'll keep them in stock!

REMEMBER OUR CHEESE CLUB! If you don’t have a card already be sure to ask for one! For each two dollars of retail cheese you take home (bulk beer cheese counts too) you get a punch. Fill up your card and get a $10 Dilly Deli Gift Card! Sausages count toward your cheese card too – ask for me if necessary!

We've just received a huge order of cheeses - some new, some favorites that have been harder to get due to customs battles. These are in addition to the regularly stocked items!
GAPERON - From the Auvergne region of France. Made from cow's milk, the curd is soft, mixed with chunks of garlic and peppercorns and pressed. It has a white bloomy edible rind. We brought in two pieces to see how demand is for this delicious cheese, so don't delay!
CYPRESS GROVE HUMBOLT FOG - From Northern California, near the great redwoods! This is an aged goat cheese with a layer of vegetable ash and a bloomy rind. It is gentle, distinct and reminiscent of the gentle fogs in the area where the goats graze. I had some last night with pinot noir and it was excellent. I've had numerous requests for this - so come on in and get it! I have one cut piece and one whole piece (approx 14 oz). Earthy flavors also mingle well with wild mushrooms. Personally I would just nibble this instead of cooking with it!
PALACIOS CHORIZO – authentic mild chorizo sausage. This is great just to nibble and fun to cook with. We’ve made a chorizo and manchego quiche several times and everyone loves it!
NUESKE BACON - that fabulous applewood smoked bacon is now available here in retail packages. Decadant with breakfast and makes an incredible addition to a turkey sandwich or salad.
PETIT BASQUE – This is an aged sheeps milk cheese from the Basque region. It ages well, and gets denser and harder as it ages. I have several people who keep asking for this then never buy it when I have it in! I have ONE WHEEL (small), which I will cheerfully halve on request. Last chance before I discontinue this item (if you don’t buy it my brother and I will be happy to eat it, but I hate to see any cheese lover miss out on this gem.
FROMAGER d’AFFINOIS – our best selling double crème is back in stock!
FROMAGER d’AFFINOIS HERB – all the deliciousness of affinois with herbs and garlic. Like a boursin brie!
COOMBE FARM CHEDDAR AND DENEHAY FARM CHEDDAR - two single-farm cheddars from the shires of Great Briton. Parchment wrapped and only $5 each.
KING ISLAND ROARING 40’S BLUE – this dense, intense, melt in your mouth blue from Australia is a “must try.” Customers who have taken a bit home come back for more, and it is getting more difficult to find. I have 2 ½ wheels in stock, so there’s plenty to go around for the next few weeks. If you haven’t tried this and you like blue, you owe the experience to yourself!
TIMES PAST DAIRY (Somerset England) Cloth aged mature cheddar. This is dense, nutty and flavorful, almost reminiscent of an aged gouda. We have four pounds available this shipment!
RAMBOL SMOKED “FOREST” – this is a soft smoked processed cheese from France. The cheese gurus might poo poo this one (but they also poo poo Gourmandise which we all love). We find it pleasant and it has broad appeal for those parties where not everyone appreciates a $20 a pound piece of cheese!
BUTTERMILK BLUE – From Wisconsin – this great selling blue is mild, flavorful and great just to snack on, use for dressing or to top a salad.
NEVAT - Darned near perfectly ripe (and $2 off a pound to make sure it sells fast), this soft, mild unique goat’s milk cheese from Spain melts in your mouth. It has a bloomy rind (like brie) and is one of our favorite new cheeses.
CASHEL BLUE – A farmstead cheese from Ireland – this has a very high butterfat content and melts in your mouth.
WATERWHEEL CRACKERS – we now have three flavors of these fast-selling crackers. Thin, crisp they add to your cheese experience without burying the flavor of the cheese or filling you up with crackers!
CAPER BERRIES – the hot new “add to your martini” item. I’ve had lots of requests – they’re here! A nice big jar for under $4

Goat Gouda

2005-02-04T15:10:00.000-08:00

Here's a new item - Goat Gouda from Holland. Burke harassed me until I got some in and its as good as he said it was! Very mild, with a firm texture. Even people who don't care for goat cheese will probably enjoy this one!

Coach Farm Delivery

2005-02-04T15:01:00.000-08:00

We just received a new shipment of Coach Farm Cheeses. This shipment is four ounce fresh goat medallions and four ounce aged goat cones with green peppercorns. These are delivered from the farm direct to us - so there's no distributor lag to affect freshness!

Tonight and Saturday we are featuring the fresh medallion with my Barcelona Red Sauce (roasted red peppers, tomato sauce, tomatillions, garlic, cilantro and other spices) as an appetizer with crostini.

Have a favorite Coach Farm Cheese? Let me know!

Superbowl Sale

2005-02-04T14:59:00.000-08:00

Come on in and save 10% on all Robert Rothschild condiments and salsas - just in time for easy and elegant appetizers for your Superbowl party.

YOu can also save 20% on all other salsas and tortilla chips - great selection, come on down.

Sale ends Saturday.

Coach Farm Shipment Today & Other Goat Cheese

2005-02-04T14:37:00.000-08:00

For all of you goat cheese fanatics - we've got a new shipment of Coach Farm in. These are handmade artisan cheeses from NY, made in the old tradition. Currently we have four ounce fresh goat medallions and four ounce cones of aged goat cheese with green peppercorns (multipe award winner, and again at this year's NASFT show). $5.95 your choice.

Also new - goat gouda from Holland. Very mild, semi firm, delicious $10.95/lb

Cypress Grove Purple Haze wonderful fresh goat cheese infused with fennel pollen and lavendar. Very unusual and tasty.

As always you'll find Laura Chanel goat cheese, and on request we'll also sell the goat cheese we use on our Strand Salad (11.99/lb).

All prices subject to change due to market conditions.

Cheese Club

2005-02-04T14:34:00.000-08:00

Introducing the Dilly Deli Cheese Lover's Club - a great way for cheese hounds to try new cheeses and earn a $10 store gift certificate!

It's easy! When you buy retail cheese to go, you'll get a "punch" for every $2. Fill up the card and we'll turn it into a $10 gift certificate! There are also some undavertised specials where you can earn punches without buying cheese, so stop in often and check out the special boards!

Last Call - Superbowl Sale-Rothschild & Salsas

2005-02-04T14:33:00.000-08:00

From now until Superbowl Sunday all Rothschild condiments are 10% off and all other salsas and tortilla chips aere 20% off. Stop by and Stock Up!

Cheeses (40ish) & Gourmet Ready for the Holiday

2004-12-08T17:29:00.000-08:00

Our deli case is now LOADED with fine cheeses, and has flowed over into our secondary retail refrigerator which now houses nothing but cold wines, sausages and other goodies.

The following four additions were featured at our recent wine extravaganza and attendees took home all four in record numbers:

Roaring Fourties Blue (Austrailia) - harder and harder to come by this is a gentle wax coated blue that is sweet and has an aftertaste reminiscent of serrano ham. Great for cheese boards, cooking sauces and snacks. Cow's milk.

Pierre Robert
(made in the Champagne region of France) Very rich, buttery, cream flavor with tartness of a yogart style. Great with fresh berries, french bread and champagne are all that is needed to enjoy the superb quality of this cheese. Made from cow's milk with a white mold rind, in the brie family.

fruit, cheese presentations, or a fine dining cheese selection.
A play on "Morbier" this cheese made by master cheesemaker Sid Carr is a tremendous example of artisan cheesemanking, bring to life a new tradition in American greatness

Nevat
is a very unique, soft-ripened goat cheese invented and produced by Josep of Can Pujol. From the heart of the Barcelones Mts in Catalunya, he makes the cheese using only his own and neighboring herders’ fresh, same-day milk. Nevat’s rind is treated with a penicillin mold, enabling a beautiful bloomy white rind that transforms the curd. As it matures, it softens from a semi soft texture. Delicate, sweet with a slight tang. The names means snow in Catalan. Artisan-handmade with traditional method.

Other New Goodies:

Meza Brie en Croute
As easy as it gets. Brie already wrapped in pastry with either apricot or cranberry filling are ready to go into the oven.

Chorizo
Authentic Spanish sausage - ours is mild. A new vendor has friendlier pricing, so you will see a significant difference in price now.

Busetto Sausage
Domestic sausages of excellent quality. We have the pepper coated and herbs de Provence coated varieties.

Busetto Procuitto
Pre-cut procuitto ready to make your own rotolla, saltambocca or procuitto wrapped melon.

Redondo Iglasias Seranno Ham
Fabulous Spanish cured ham! This is not in the case (its too big) just ask. We cut it very very thin. Great for snacking, excellent with cheeses, olives and other tapas items. Quarter pound minimum.

Other Goodies:

Cheese Stuffed Olives
Cheese Stuffed sweet peppers
Mascarpone
Cooked, boned whole Virginia Hams
18 month aged gouda
Teleggio
Coach Farm Goat Cheeses (fresh, aged and reduced fat)
Stripey Jack (beautiful layered cheese from the major districts of England)
P'Tit Basque
Ginger Stilton
Point Reyes Blue
Pata de Mulo (hard, sharp raw sheeps milk cheese from Spain)
Chimay (great with beer, a mild washed rind cheese from Belguim)
Lots of Pates

There are many more not listed - we have about 40 cheeses available right now. Stop by or call and ask for Robbie!

Have a great holiday!

New - Coach Farm Goat Cheese

2004-11-19T14:11:00.000-08:00

Coach Farm goat cheeses are made from fresh Grade A goat's milk, rather than the lower grades that are considered acceptable for cheese. Made right on the farm, by hand in small batches.

Coach Farm ships to us direct, rather than through distributors, so you know that our stock is fresh.

Three items currently in stock: Fresh goat buttons (appx 2 oz $3 ea), the award winning aged goat cheese cone with green peppercorns (4.95) and lowfat goat logs (8.95).

Spanish Artisan Chocolate

2004-10-15T23:14:00.000-07:00

Just in this week - CARO artisan chocolate from Spain. This family has been making chocolate for three generations, and it shows in the quality of this product. My brother, who swears by Spanish Nestle (it is different) ate an entire block tonight then went back to try the dark chocolate.

We've cut these into smaller pieces so you can try it out. The whole bars are 1K (2.2 lbs), wrapped in paper, tied with string - very old world. Great gift that you won't see many places. Break on whole bars - $30, compared to the per pound price for pieces - save over $6.

Lots of dark in this week; ample milk to last until next week when my order will be filled.

If you are interested in this as a holiday item, PREORDER! This is not a stock item for my vendor so we need some lead time.

Stop by, check it out. If you tell me you saw it on my blog and there are no samples out I will open one up for you!

Fig & Marcona Almond "Cakes"

2004-10-15T23:11:00.000-07:00

New this week! Whole figs pressed into a "cake" with those fabulous Marcona almonds. Slice it and serve it with cheeses -wonderful with Manchego or other sheeps' milk cheeses. Cut in smaller pieces, so you don't have to commit big up front!

St. Andre is back!

2004-10-07T20:41:00.000-07:00

I've done one heck of a lot of cheese prepping this week! One of your favorites is back - St. Andre!

This piece is very young, so there is ample time for aging. Even young it has a buttery, cheesecake-like texture, and is very creamy on the palate. As it ages, it becomes softer, and butterier. A triple creme, when perfectly ripe and with the right wine, it makes my eyes roll back in my head.

I like this cheese particularly with a buttery chardonnay with and a bit of oak, such as Lava Cap Chardonnay ($20). We have many other wines that would also match well for more and less.

New Cheese - Romao Queso al Romeo

2004-10-07T20:34:00.000-07:00

(row-MAY-oh) is an artisanal sheep's milk cheese from Cuenca. Hand-rubbed with oil and fresh rosemary, it is cave-aged for eight months. Estanslao and his brother have been making this cheese for many years. It is full flavored and complex, with a long finish that highlights the rosemary. Right now I am sipping a glass of Lustau Papirusa light Manzanilla sherry, and boy do I wish I had a little piece of this cheese to nibble on.

This is the same cheesemaker that produces the raw milk Manchego that everyone has loved so much!

New Cheese - UnieKaas Gouda

2004-10-07T20:28:00.000-07:00

There are lots of goudas out there, and this is something special. Royal Black Gouda is a premium aged Dutch Gouda, aged eighteen months. Almost but not quite as hard as Parmesan Reggiano, this cow's milk cheese is firm, golden, and has a wonderful rich nutty flavor. It can be enjoyed with wine or beer, or grated onto pastas, gratins and other dishes.

New Cheese - Mahon

2004-10-07T20:20:00.000-07:00

This is a D.O cheese from Minorca Spain. Made from pasteurized cow's milk, Mahon has a texture that melts on th palate, with a rich, creamy mouthfeel. Slightly nutty with a full arouma, somewhat buttery. Appropriate with all Spanish red wines or beer.

New Cheese - Taleggio

2004-10-07T20:08:00.000-07:00

One of our newest arrivals! Taleggio is a washed rind cheese from Italy. This is name/place controlled (DOP) to assure quality. (tah-KEDGE-oh) is made from cow's milk (this one is pasteurized) , and has a creamy, nutty, slightly saline flavor. Rub or scrape away the over wrapping and enjoy it alone or with a dry Italian wine!

Robert Rothschild Now In Stock

2004-10-05T19:55:00.000-07:00

By popular demand, we now have Robert Rothschild Farms sauces, salsas and spreads in stock. We’ve had repeat requests for the raspberry salsa – we’ve got it now!

This is a start-up order of their best-selling items. If there’s a favorite you don’t see, let Robbie know! Here’s what’s in the first shipment: raspberry honey mustard dip, blackberry honey mustard dip, onion blossom horseradish dip, roasted pineapple and habanero dip, raspberry salsa, southwest dip, raspberry wasabi mustard, Anna Mae’s smoky mustard, apricot mango wasabi sauce, ginger wasabi sauce, toasted garlic horseradish dip, roasted green chili salsa, Asian sesame oven & grill sauce, Anna Mae’s sweet smoky oven and grill sauce, hot pepper peach preserves, hot pepper raspberry preserve, strawberry rhubarb preserve and red raspberry gourmet sauce. Lots of recipes are scattered about the display. Nice lineup with interesting and unusual flavor profiles!

Carol's Cookies

2004-10-01T21:55:00.000-07:00

Hi All. We've had Carol's Cookies in for about three months now but many Cincy folk are not familiar with just how fabulous these cookies are. They're big - about a half pound each. They are made with natural ingredients, real butter and what you would put into YOUR cookies! No preservatives. Here's a link so you can read more. These are available at some very high end retail stores Carol's Cookies

Staple items are chocolate chip and sugar cookies, but you'll occasionally see other flavors making a cameo appearance. Try one! Warning: they are addictive!

Cheese Show Finds

2004-09-22T20:44:00.000-07:00

Just got back from a food show sponsored by my biggest cheese supplier. We'll soon be getting in many new cheeses for your everyday munching pleasure and holiday entertaining as well! Keep reading!

9/15 Cheeses Almost Everyone Will Love

2004-09-16T21:47:00.000-07:00

Chaumes [SHOHM] (France) A very popular Muenster-type cheese, named for the high pastures of the Vosges mountains, but made in the Perigord region of southwest France. This would be excellent with Alsatian Wines, for example the Adam Le Gentil de Jean Baptiste 2000 (exclusive to Dilly Deli Wines & Gourmet at a very affordable price)

Chimay (produced at the same Abby as Chimay Ale) soft and aromatic, great with ales (such as Chimay Ale).

First Blog!

2004-09-16T21:41:00.000-07:00

Initial entry - late at night at home! Will soon be posting all kinds of cheese and gourmet information from Dilly Deli Wines & Gourmet for all of our faithful readers!