New Pairing

This week we're doing a great pairing with a meet and greet tie in. Our cheese this week is Driftless from sustainable sheep dairy, Hidden Springs Creamery in Wisconsin. Driftless comes in many different flavors like lavender and honey, cinnamon and cranberry, and basil. This cheese can be used in many different ways. It's a delicious filling for stuffed french toast (especially when you use a California loaf), or just spread on a cracker.

Like an artisanally produced treat from Potter's crackers from Wisconsin. These crackers come in a array of flavors like caraway, garlic and baby onion, and rhubarb (a little later in the summer).

Why not try a sparkling wine from Michigan for your beverage. We think that the Blanc de Blanc from L. Mawby is a perfect match. Wine Spectator gave this wine an 89 point rating (a bit low in our opinion, but everyone makes mistakes.)

Tomorrow, Mr. Lawrence Mawby himself will be at our Loop store from 4:30pm until 6:30pm. Sampling out his delicious product and of course answering any questions you may have. Stop by and meet one of our favorite wine makers.


-Agela

More Restaurant Cheese News

Last week we highlighted some Chicagoland restaurants who feature cheeses from Pastoral on their cheese plates.

Here's a few more to whet your appetite:

At Bucktown's the Bristol, Chef Chris Pandel uses the giant chalkboard to communicate the domestic artisan cheeses he is serving each day.  At the moment, the spotlight is on Oakvale Farmstead Gouda from Ohio, but expect that to change soon.

At Winnetka's charming Corner Cooks, Italy is the focus.  Their cheese plate features the mixed milk Robiola Rocchetta, Piave Vecchio, and Gorgonzola Naturale.

The dessert menu at Graham Elliot presents a single domestic cheese at a time to focus on each unique flavor profile.

Choose from dozens of cheeses at the cheese bar at Bin 36.  Chef John Caputo and Fromager Antonio Ramirez proudly offer the world's finest cheeses, aptly paired with wines from their extensive cellar.

The Publican's beer-centric menu offers generous slabs of cheese (like Cabot Clothbound Cheddar) a la carte, to mix and match with whatever beer and charcuterie you choose.

Blackbird's seasonal focus translates to the composed dessert cheese plate, where cheeses like Andante Picolo are individually paired with housemade mostardas, honeys, and nuts.

Stay tuned for more restaurant news from our ever expanding list of cheese customers, including Sepia, mk, and Nightwood (Lula's new sibling in Pilsen).

New Pairing

This week we are featuring Little Darling from Wisconsin, Flossmoor Pullman Ale from Illinois and Seedling fruit butters from Michigan.

Flossmoor Station Pullman Ale is made right here in Illinois in the town of Flossmoor. This beer is hoppy, and acidic with citrus notes throughout. This is one great beer, and a perfect for matching with cheese.

Speaking of cheese, if you haven't tried the Little Darling from Fayette Creamery you're missing out. This cheese, made by our friend Joe Burns is slightly sweet, buttery and nutty with a minimal amount of sharpness. This is truly a cheese for any palate.

Finally we top off the pairing with fruit butter from Seedling Farm in Michigan. Known amongst our employees as the makers of the "best cider in the world", the people at Seedling take care in all of their products. Only the best fruit, pick at it's ripest is used in their butters.

Put a little spread on some crackers, add some Little Darling and wash it all down with an ice cold Pullman Ale and you've got a great snack, lunch or picnic idea.



For those of you who may want to learn more about local beers, we have a class coming up. Saturday, May 23 Jan and special guest stars from Flossmoor and Hickory Creek will be teaching our class: Local Wine and Beer at our Lop Location. Class if from 6:30pm until 9:00pm with plenty of time for a Q&A with our resident sommelier. You can sign up here.

-Agela