The Cheese Lady
# 16  20060613
I'm at the Muskegon Farmers Market
on Thursdays and Saturdays.
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Greetings
Another week got by me, whoooosssh.
You know all those projects that were waiting?
Most of them still are.
But my dad repaired the broken porch swing,
changed the old chains and we hung it on the front porch.
Now we are a TWO porch swing house.
One in the front and one in the back
and I can't tell you how cool I think that is!!!!


This week I am thinking blue
or bleu, as the case may be.
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                                                Cashel Blue was developed in 1984,
                                                                  it is Ireland’s original artisinal blue.
                                                Cashel Blue is the creation of Jane and Louis Grubb,
                                                                  a husband and wife team.
                                                Cashel Blue is a unique product made by a single family on a single
                                                                  farm in Tipperary, Ireland.
                                                Cashel Blue is made entirely by hand from whole un-homogenised
                                                                   cows milk.
                                                Cashel Blue is available worldwide from Farmers Markets
                                                                   to gourmet Food Halls and leading supermarket chains
                                                                   in the U.K and Ireland.
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Delft Blue
Along the canalized Schie River,
 between Rotterdam and Den Hague, lies Delft.
Home to the artist Vermeer and the tin glazed earthenware
known as Delftware.  It has always been a home to fine craftsmanship.
 Recently a new addition to these fine examples has been added -
Delft Blue. Also known as Blue de Graven, this cow’s milk cheese
is rich and creamy with a buttery mellow taste and a clean finish.
"Delft” has a nice underlying sweetness and is not at all salty.
Not only is this cheese delicious, the attractive blue veins
intermingle in the milky whiteness resembling
 the lovely blue and white Delftware,
as if it were broken and put back together again.

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Fourme d'Ambert
An excellent dessert or snacking cheese
Cube into salads or melt atop Filet Mignon
Pair with Sauternes
Made from unpasteurized milk
Imported from France
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This AOC (name controlled) creamy blue cheese is a lovely French treasure.
 "Fourme" is the old French word for cheese from the Latin noun forma,
 describing its cylindrical shape. Ambert is the mountainous town in Auvergne
 where the cheese is made. The people of this town have been making
Fourme d'Ambert since the 7th century!
That makes this cheese as old as Roquefort.
 Fourme d'Ambert is high in moisture and compact in texture,
so the blue mould does not spread in veins like other Blues,
 rather it forms in distinct, disconnected pockets.
Compared to Blue Stilton, it is much creamier and therefore less crumbly.
 Fourme d'Ambert is cave-aged for a minimum of two months,
made from raw cows milk and has a tremendous, creamy, full-bodied flavor.

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And finally, here's Elle.
I visited with her today.
We did laundry, a little gardening, some dishes
and went for a walk.  She's starting to "talk".


Elle with Uncle Nate

See you at the market!
Next week I'll let you know about the market logo
and hopefully by the first of next month you can
get your own Muskegon Market shirt!

Kathleen