The Cheese Lady will be at Wayne’s Deli

Wednesday 4-7

Thursday 12-6

Saturday 9-2

Market opens on the 7 th of May!



Yikes this year flew.

And it is spring.

Our friends, New Yorkers Herb and Nancy Hudnut, leave today to spend two weeks in Provence. We met last year when they were in the apartment next to us overlooking Mt. Ventoux outside of St. Didier, France. Driving down “our” mountain, headed home, they committed to returning this year to again watch spring arrive in Provence. Last year, the Hudnuts, who are retired, had an agenda and spent the two weeks seeing everything far and farther. John and I, however, had given ourselves permission to just BE in France. We ventured to the nearby towns, haunted the markets and cafes, walked to town for our daily bread and read old novels that had been left by former travelers. In the evenings we would get together with our neighbors for a bottle of wine, some cheese and talk about our day.

It is, by the way, the perfect way to travel. Doing your own thing but still having the pleasure of sharing it. This year Nancy has informed me that they are going on “our” vacation. They will spend more time closer to the apartment. I will certainly be with them in my heart. So forgive my nostalgia the next two weeks. Bonjour, friends.



NEW THIS WEEK

From Belgium. A wonderful nutty, smooth favorite of mine.

And it is time for something new!

When you see where Belguim is in relation to Holland, France and Germany it is easy to see why the cheeses are influenced.



Oud Brugge
Tradition and nostalgia were the driving factors behind the creation of Oud Brugge, or " Old Bruges ", which is named after the charming Belgian town. This cheese is ripened for twelve months to develop its delicious taste and even texture. Very little salt is used in the creation of this product, which allows it to maintain a mild, but complex flavor, in spite of its long ripening time. Similar to Old Amsterdam and Extra Aged Gouda, Oud Brugge is sure to become a new favorite.



Oud Brugge & cabbage gratin

Ingredients:
2 lb cabbage
5 potatoes
4 tbsp olive oil
8oz diced peppered bacon or pancetta
1 onion, finely sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
¼ tsp chilli flakes
8oz finely shaved Oud Brugge

Directions:
1. Peel and cut potatoes into chunks about 1 inch thick and boil for about 5 minutes until just starting to soften. Drain.

2. Meanwhile fry the bacon or pancetta until beginning to crisp, then lower the heat and stir in the onion, garlic and chilli. Fry gently until soft.

3. Cut the cabbage into coarse chunks. Wash and add to the onions and bacon. Mix with the potatoes.

4. Butter a baking dish and add half the cabbage and potato mixture. Add a layer of shaved Oud Brugge, using only half the cheese, then cover with the remaining mixture and top with the remaining Oud Brugge. Cook in a preheated (350) oven for about 30 minutes.

Language map of Belgium



Kathleen

The Cheese Lady

231-744-8652