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| We believe you can add to your appreciation and enjoyment of cheese with a bit of knowledge. Our store shares knowledge in many ways, from names and pronunciations, to specific information about every cheese we sell, including where it was made and even who made it. |
| Learn the 4 ANIMAL MILKS used for making cheese |
| Understand the 6 CATEGORIES of cheese |
| Explore REGIONAL DIFFERENCES in cheese |
APPRECIATE cheese with your senses
Use your senses
Consciously look, smell, feel, and taste these real, traditional cheeses. You can learn a lot about cheese just by using your senses. Come into our store and meet our Cheesemonger. The Cheesemonger will sample cheeses for you and help you define the difference, for example, between the taste, smell and texture of a Fresh Cheese versus a Washed Rind Cheese.
Appreciate true Artisan Cheese
This cheese is made by artisans who use their hands to produce cheese in small batches, not to push buttons on large panels. They don't use artificial ingredients, flavor additives and preservatives -- just expertise, experience and heart. They work on farms and small creameries, not massive production plants and automated factories. It is original, authentic cheese, and we are very proud to bring it to you. To learn more about our artisans, click here.
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Protect your cheese with PROPER STORING
The length of time a cheese can be stored depends on its moisture content. More moisture means a shorter life. Fresh cheeses that are high in moisture should be tightly covered or wrapped in plastic and stored in the coldest part of your refrigerator. Bloomy Rind, Washed Rind and Blue Cheeses need to breathe. They inhale the natural, healthy airborne bacteria that contribute to flavor and ripening, and they exhale their moisture gradually. They breathe best at 50-60 degrees Farenheit with 80% humidity- not in our 40 degrees Farenheit dry refrigerators which quickly draw out moisture and halt maturation. A realistic compromise between the need to breathe and the need for a protective barrier against refrigerated air is to wrap each cheese in foil or wax paper and store in the vegetable compartment. Plastic cling wrap is good for cheese that has less moisture, including Semi-Hard and Hard Cheeses. Finally, if any small mold spots develop, just cut them off. |
SERVE your cheese in style
Great cheese is much better when served at room temperature. Just take the portion you'll be using out of the refrigerator, loosen the wrap, and let it sit for about one hour. You won't believe the difference. Cheese can be tastefully presented both very elegantly or very rustically. There are many stylish products to enhance the serving of cheese from special knives and implements to beautiful cheese plates, boards and fondue sets. However, a simple cutting board with a knife for each cheese will do just fine. Enjoy cheese with fresh or dried fruit, olives, vegetables, meats, nuts, and condiments such as chutneys, preserves, pestos, and tapenades. A general rule of thumb in serving cheese with wine is to match milder, younger cheeses with lighter, fruitier wines. Whereas the fuller flavored cheeses are wonderful with bold, assertive wines. |
PAIR your cheese to make the most of its taste
WINES FROM AROUND THE WORLD
We have selected a variety of wines to complement each of our six categories of cheese. Although the general rule of thumb is to match milder, younger cheese with lighter fruiter wines and fuller flavored cheeses with bold, assertive wines - we will help you experiment and learn what pairings seem perfect to you.
more on pairing cheese and wine
SAVORY ACCOMPANIMENTS
Who can resist topping fresh bread, warm crostini, or crackers with fine cheese and then drizzling on sun-dried tomato pesto, roast vegetables, portabello mushroom relish, or tapenade olive paste? Serve these delicious products with cheese for quick appetizers, or simply combine them with cheese and pasta, eggs, or potatoes for a easy and delectable dish. You should also consider serving our thinly sliced Prosciutto di Parma or Serrano Ham and variety of imported olives, cornichones, cured meats, and pate.
SWEET ACCOMPANIMENTS
Our wide variety of special fruit preserves, marmalades, jellies, chutney, dried fruit and carmelized nuts contrast beautifully with the saline, earthy, rich, creamy qualities in cheese. They make wonderful options for a cheese course presentation, for desserts, or spread on sandwiches. |
PLAN a time to enjoy certain cheeses
Of course, we think you can enjoy cheese any time of day. But when it comes to enjoying a variety of cheeses, we recommend you plan your cheese plate according to some simple rules in timing:
First thing's first - start your cheese enjoyment with mild, creamy and light cheeses such as young goat cheeses or triple cremes.
Move on from there to cheeses that are still mild, yet firmer in their texture like Comte, Camembert and Brie.
It's time to get a little more daring with cheeses that are nutty and bold, like cheddar, Parmesano Reggiano and Gruyere.
Finish strong with "stinky" or pungent cheeses like our blue cheeses and some of our bold washed rind cheeses.
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