Week of October 17
And this is
Thursday. (10/21)
(make plans I
will be gone Tuesday, November 1)
Happy autumn to
us all. It has been gorgeous! The market is cold but so fall-like
that it is to be enjoyed, not complained about. I’ll admit that all that
cold air does send me home for a nap, though.
I have an e-mail
concern. It seems that people are falling off my list. If you have
not received your Cheese Lady letters lately, or if you know someone who
hasn’t, please contact me. Mass mailings are getting trickier. And
my computer skills may not be keeping up. And all Cheese Lady letters are
being archived on my website, if you’ve missed any.
(Babyupdate
/ I hear my new grandbaby is all of an inch and a half long.
I have not seen the pictures yet. Due date April 25, 6 more months)
CHEESE
This week I have
both the Bavarian Swiss and the Madrigal Swiss. And they are both
great. Come by and try. Also Cambazola, the brie/blue from Germany.
While Kaserei Bavarian Swiss cheese is aging for
over 120 days in special ripening cellars, a beautiful cherry-sized hole
pattern is developing. The end result is a wonderfully aromatic and creamy
colored Swiss with a deliciously mellow and nutty flavor. While maintaining its
firmness, it has a slightly softer consistency.
Madrigal
This nutty baby Swiss hails
from France. It is made from whole milk, not part-skim milk, and has a sweet
and nutty taste that is creamy on the palate. It melts well and is also great
for sandwiches or simply served with fruit. Enjoy it with a crisp white wine
and your favorite deli meats. It also cubes and is perfect as a snack of in a
chef's salad.
Sweet and nutty, Fontina has a complex, balanced taste. It
has a light yellow paste, a firm texture and a light aroma. Fontina traces back
to the 13th Century, and was a favorite of the Duke of Savoy.
Kathleen