March 7, 2006
Letter #8 - 2006
CHEESE SNUG HOURS
FRIDAY 12-7
SATURDAY 9-2
or by appointment, call 231-744-8652
or email for pre-orders or directions.
Greetings from the basement
office. I have to remind myself how much the computer does for me.
Because it also can make me feel
so foolish and so vulnerable. In the next week I must tackle the project
of finishing my web
page, and I am feeling intimidated. My web man, Chuck, I know will bail
me out and help me
along. Thanks, Chuck.
Samples are arriving! I'm
trying to find the right packaging and the right products for
SPICES, RICES and 'SHROOMS.
A sign. A display. Recipes. It's going to be
fun.
The Cheese Lady will step out with
additional varieties of olives.
New this week . . . requested
by Mike, nicoises.
They are part of the French mixture I sell
but
I ordered a plain can.
Olives, Nicoises
A key ingredient in Salad Nicoise, these addictive tiny
olives from Nice have a fleshy fruit with an assertive, rich taste that can
stand up in to the strongest meats and stews. They are the French alternative to
Italian Gaeta olives.
Also new PODDA CLASSICO
PODDA is a mature blend of cow and sheep's milk.
Robust and slightly pungent.
A perfect Italian table cheese.
"The cool Mistral winds, the unspoiled pastures in an unchanged countryside
and the lack of heavy industry in Sardinia, guarantees that PODDA products are
genuine,
natural and meet the hightest standards."
THREE MORE WEEKS OF CHEESE COURSES AT THE HEARTHSTONE!
Tomorrow, Down on the Farm.
A mixed-milk assortment.
The
Pyrénées
cheese made from mountain milk
has been produced in St. Girons in
the Middle-Pyrénées for a long time.
In the middle ages, almost every farmer in
the Pyrénées produced their own mountain milk cheese.
With their secret recipes,
they wanted to get the favour of the lord/master, who paid for the best cheeses.
During the centuries, a cheese skill developed that can be tasted today in this
Pyrénées cheese.
Chevagne
is one of the Belgian beauties.
It is a surprisingly mild and creamy
goat’s milk cheese produced by the Passendale Dairy.
The cheese industry in
Belgium, although smaller and less well known than those of France,
Italy or
England, is still going strong and creates some wonderful cheeses.
Made with
goat’s milk of the highest quality,
this smooth cheese is delicious sliced and
served on a dark, nutty bread, shaved over salads,
or as part of a cheese board.
Chevagne also melts well.
Manchego
is the best known and most widely available Spanish cheese.
It comes from La Mancha, the land of Don
Quixote,
and was originally made only from the
milk of Manchego sheep.
Manchego is aged for 3 months or longer,
and is a
semi-firm cheese with a rich golden color.
It comes in a 10 inch diameter wheel,
5 inches thick with a herringbone design on the rind.
It ranges from mild to
sharp, depending on how long it is aged.
Caciotta Cheese
Considered one of
the traditional farmhouse cheeses, rural and artisian in nature,
Caciotta has been made in the Italian regions of Umbria and Tuscany for
many years.
It is produced from a blend of 70% ewe and 30% cow's milk .
Caciotta cheeses have a semi-soft texture, a creamy firm consistency,
providing a flavor that ranges from mild to tangy as it ages.
Often believed not equal to Pecorino cheeses, made from 100%
ewe's milk,
Caciotta cheeses are very flavorful and can be used in a variety
of ways, similar to Pecorino.
Caciotta cheese may also be referred to as
Casciotta cheese.
NEXT WEEK IRISH CHEESES
AND THE 22ND CHEESES FROM ITALY.
JOIN US.
Kathleen
231-744-8652
