We Can-Do Cantal!

Week number two of the bad almost-pun title. I'm just feeling a bit squirrely I guess. This week we are introducing two brand new products to our shelves.

First up is the Cantal Entre Deux. Brought from the Auvergne Mountains to our friend Soyoung at Andante Dairy. She then selects extra aged wheels for us. Made from the milk of French Salers cows this raw milk cheese is usually aged for 4-6 months. Ours is 10 months old. It has a Cheddar like quality but with a lingering creamy mouth feel. The flavors are earthy, bacon fat, pine nuts, brown butter and a little bit custardy. Absolutely delicious!

Pour a class of the 2007 Powers Merlot from Washington State. Dark fruit with cherries and cassis, and tobacco heightened by sweet violets. Aged in French Oak for 13 months softens the mouthfeel without making the wine "too oaky". The wine is very jammy and the cheese has a bit of a pine nut quality.

Cheese is Goud-a

I can't believe I'm trying to pun on Gouda. I'm slightly embarrassed, but clearly not enough to change the title.
On Saturday 4/24 from 1-4pm at our Lakeview store the fine folks from Oakvale Farmstead Cheese will be stopping by to demo their fantastic cheese-Oakvale Gouda. We have paired their cheese with red and white wine in the past, this Saturday we'll be trying it with some locally made jams from Quince & Apple. Delish!

We've got a new pairing for you too. Kirkham's Lancashire from Great Britain. Brought to our shores by the fine folks at Neal's Yard Dairy.

This cheese is made with curds from three different days. Historically Lancashire was made in this fashion because the cheesemaker didn't have a large enough herd to yield the amount of milk in one day that could create a large wheel. Following his mother's recipe, Graham Kirkham is better control the acidity of the cheese, and by rubbing butter on the clothbound cheese (a less air tight seal than wax) the tangy, lemony, yogurt like flavors and crumbly texture are able to develop.


Each store is also pairing a jam from our Italian line. Our favorites are the pear ginger and the pumpkin and citrus marmalade. Both of these jams from a small producer that Cesar met on his travels last year complement the cheese perfectly. The pear and ginger highlight the lemony aspects of the cheese, and the pumpkin citrus really brings out it's buttery flavors. Each store has a different jam to sample out. Come in an get a taste!

Our weekly pairings wouldn't be the same without a nice beverage to sip along side and this week Jamie has suggested a new sparkler for us-Mont Marcal Brut Cava from Spain. In response to Spain's shortage of water supply in many winemaking regions the people of Mont Marcal reuse and re-purify the water for their vineyards. Their Cava is made in the Champagne method. Light delicate bubbles, crisp freshness with aromas of brioche, apples, citrus and tropical fruit. Enjoy!

Cheese, Beer and Events! Oh, My!

So, what are you doing this coming Tuesday, April 20? I guess it all depends on which store you visit.

We're kicking off our lunch hour at Lake St. with a demo starring Andy from Uplands Cheese in Wisconsin. Trivia time: Pleasant Ridge Reserve is the only cheese to have twice won the "Best of Show" award from the ACS
Andy Hatch will be stopping by to demo Pleasant Ridge Reserve and to answer any questions you may have about seasonality, the cheese making process, or their commitment to the land and the animals that are raised there.

Starting at 5:30pm at our French market location Leslie Cooperband from Prairie Fruits Farm will be sampling some of her tasty farmstead goat cheeses. Fresh chevre anyone?

But what are you going to do in the evening say around 7:30? Our suggestion is the Craft Beer, Charcuterie & Cheese class taught by Xian at our Broadway locale. Xian is not only the assistant manager of the Broadway store, but has recently taken on the task of creating a fantastic beer program for all three of our locations. It's true, beer pairs better with cheese than wine does. Come to class and let Xian tell you why!

All of this happens next Tuesday, but what if you're hungry now? Our suggestion is French cheese and Belgian-style beer.

Saint Marcellin is our cheese suggestion this week. This French cheese is made in the Rhone Alps and has an earthy and mushroomy flavor (think truffles). Creamy, silky smooth and milky this little disk of fromage is absolutely delicious and has a tang and slight flavor of fresh baked bread.

What to pair with this truffle, earthy, yeasty silky smooth disk of cheese? Xian says that beer is the answer. Specifically the Rare Vos from Ommegang brewery in upstate NY. This Belgian-style beer has a little bit of spice to it with along with strong orange, caramel and biscuit aromas. This fruity, yeasty dry beer has a fantastic balance of bitterness, acidity and minerality and is just a perfect complement to the Saint Marcellin.