February 16, 2006
    Letter #5 - 2006

CHEESE SNUG HOURS
FRIDAY 12 - 8
SATURDAY 9 - 3
OR BY APPOINTMENT, CALL 231-744-8652
OR CALL OR EMAIL FOR DIRECTIONS.
Next week Saturday March 4
I will not be open.
BABY SHOWER IN ANN ARBOR.
GRANDBaby update - All's well.  C-section April 20.

Greetings.
It's February and it's raining!  What's with that?
It makes me think that market day is closer than I think!

I've been thinking about the market a lot.
A year ago the hubbub was that 2005 was the last,
very last year that the market would be where it is.
After much upsetting press for and against
the move, it seems it will move but not soon.
I wonder what we can do for the old market? 

It seems it will be around for awhile.

Meanwhile I'm off to Chicago in a couple of weeks to
check out a company that supplies high-end restaurants
with dried products.  Coming soon . . .
SPICES, RICES AND 'SHROOMS.

Wednesday at the Hearthstone Restaurant.
Cheese flights.
Last night - French
next week the 22nd, Spanish.
Join us 5-7 at the Hearthstone
Every Wednesday until the 22nd of March.
It's fun!!!

BRIE'S HERE!

Creamy, soft-ripened French Cheeses
Fromager D’Affinois – From France, this brie is ultra smooth. 
A cow’s milk cheese, Fromager D’Affinois has a fresh, pea-pod 
taste, not musty.  If you ever thought you didn’t like brie . . . 
you’ve never tasted this cheese.

Week 3 February 22
Spanish cheeses
A.  Manchego – From La Mancha, Spain, this incredible cheese 
is made from sheep’s milk.  Manchego is creamy and soft at 3 months. 
At 12 months the wheels becomes dry and full-flavored. 
Both excellent.  Taste the fields of Spain. 
Try with a touch of quince paste.
B.  Murcia al Vino – This goat’s milk cheese from Spain is 
sometimes referred to as Drunken Goat.  
Washed twice with red wine, the result is a red rind.  
And a sweet, buttery lovely cheese.
C.  Valdeo’n – This is a lovely mixed milk blue from Spain. 
Cow’s milk prevails.  But goat’s milk is added.  It is wrapped 
in Sycamore maple leaves.  Valdeo’n is veiny, creamy, salty and full-flavored. 
Try it with a little unsalted butter or honey.