February 6, 2006
Letter #4 - 2006
Hello, hello. I'm back.
Just over 2 weeks ago I flew off to Florida. I
thought I would be able to get some
Cheese Lady business done. Humph. My computer limitations are
showing again.
I had no address book and no html program. Perfect.
You
should know though that I was thinking about you!
While in St. Pete my sister, Anne, took me to the St. Pete Saturday Morning
Market.
(see www.saturdaymorningmarket.com if you're
interested)
It was great! Only in it's 4th year, this market is an open-air street
market.
It's offerings ranged from breakfast smoothies to local postcards.
Annie bought hand painted reading glasses and chili spices.
I was, of course, interested in the cheeses.
Dogs of every shape
joined the festivities.
The music was great.
After a few days, my in-laws picked me up and we headed to their place
in the middle of the state. While in Winter Haven we did visit a flea
market,
but I wasn't taken with the atmosphere. The second week we were off to
the east side,
Melbourne Beach. My folks have a trailer on the beach there.
Another flea market pretty much convinced me I'm more interested in the farm markets
or the street markets. A detour on the way home took us through
Asheville, NC.
Asheville has a huge farm market, and parts are open year round.
I met a "cheese lady".
Nancy has been at the Western North Carolina Farmers' Markets for 26 years.
Nice lady. She sells Amish cheeses out of one case and imported cheeses
out of the other. She says her customers buy Amish cheeses because they
are
hormone-free. I pointed out that the cheeses from the EI are also
hormone free as seen by their continuing refusal to buy USA meat
because of our use of hormones.
Winter offerings in the huge pole barns include jams,
relishes and pickles of every kind, baskets, nuts, hams, fruits and
vegetables.
The grounds include a nursery, wholesale barns, retail shops and a restaurant.
We had a great time. And now I'm back.
________________________________________________________________
CHEESE FLIGHTS
Starting on Wednesday, February 8th,
I will be at the Hearthstone Resturant every Wednesday
in February and March.
>From 5 until 7.
We are going to be doing "Cheese Flights"
See www.hstonesoup.com/promotions.php
for more information.
This week we will feature cheddars.
All popular. Mild and sweet to strong and sharp.
Week 1 February 8
Cantalet – This French
cow’s milk cheese is referred to as
French cheddar. It’s taste
is rich and rustic. Smooth and
addictive.
Irish
Cheddar – From Ireland, this cow’s milk cheddar is slightly aged and very
full-flavored. It’s texture gives
it a very creamy mouthfeel. A
distinctive taste. Enjoy.
Canadian
Cheddar – Made in March or 2001, this cheddar had the smooth bite of age. An aged cheese is more complex and
drier than a young cheese. This
cheese is long on flavor.
Fiscalini
Cheddar – From California, this
cow’s milk cheddar is made from raw milk using all the old traditional
ways. It has a definite and
unexpected sharpness.