The Cheese Lady.   Week of September 5

FYI Cheese Lady hours

Tuesday, Thursday and Saturday at the Muskegon Farmers’ Market  

Wednesday noon to 5 at the Bayside Centre.  

IND ME UNDER THE YELLOW FLAG AT THE MARKET –

 

 

 

 

 

 

Greetings,

 

Now that The Cheese Lady is one year old, it seems there all kinds of decisions to make.   Because much of my communication outside the market is on line, I have decided to get a web site.   The Cheese Lady letters will be featured each week and archived.   You’ll be able to go back and access a recipe or information about a particular cheese.   I will be able to show you gift bags, gift baskets or even special assortments.   Maybe a CHEESE OF THE MONTH could be available.   Filled Cheese Lady bags as housewarming gifts.   I think the possibilities are endless.

 

I am not computer savvy.   I have learned to do what I need to do, as I’ve needed to do it.   This looks like the next challenge.  

 

And this week I will order signs for my car.   I was waiting to decide on the web site.

 

The bookshelves are beautiful!!!

 

Tomorrow is Todd’s birthday.   As usual, I bought the card, a beautiful card, early but . . . left it until today to mail.   Slow learner.   So Happy Birthday Todd.   28.   It’ll be a great year!   The best.

 

The summer is gone.   Still hot, but gone.   After a whole summer at the market I have gotten to know some of you better.   It’s been fun.   But there are a few people that have just plain disappeared.   Do you realize that you got through the whole summer without coming to the market?   I’ve missed you.

 

CHEESE.

Persian Fetta.   From Australia.

A soft, uncooked and pressed mild cow milk fetta that has brine matured and marinated in a virgin oil blend with fresh thyme, garlic and spices. Its texture is creamy with spreadable chunks.

 

Persian Fetta is a silky textured cows milk fetta.

Persian Fetta is a fabulous cheese, Serve in a small bowl alongside your favourite mature cheeses and you will have an interesting addition to your cheese board. Drizzle Persian Fetta over any salad dish whether it be rocket and lettuce or lentil based. Try it with caramelized vegetable, or serve a little on a richly flavoured fish such as trout. On its own it makes a great pasta sauce or add it to pureed spinach for ravioli. Grate a little parmesan on the top to finish the dish. Your imagination is the only limit to ways you can serve Persian Fetta. The herb infused oil is a fine ingredient in itself so when you have eaten the cheese, use the oil for a delicious dressing on your salads.

 

Persian Fetta is higher in moisture and lower in salt than a Greek style feta. It is marinated in a virgin olive oil blend with fresh herbs, garlic and spices. The creamy texture combined with its full rounded flavour has made this award winning cheese a consistent favourite.

Try Persian Fetta with a Verdelho or a crisp full flavoured Riesling. Pinot Noir or Merlot also would combine well with this versatile cheese.

I pulled this info from a bunch of Australian sites.   I love the cheese.   I find it a treat every time I taste it.

The Cheese Lady

Kathleen Fagan Riegler

thecheeselady@comcast.net or 231-744-8652