The Cheese Lady
Three weeks Late
August 7, 2006
#20
Market days Thursday and Saturday
Muskegon Farmers' Market
I know I've missed weeks and . . .
I have no good excuse.
Summer is intense for The Cheese Lady.
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And I'm off to Holt.
Elle is waiting.
The Cheese Lady warning . . .
addictive!
Nate dropped in this weekend from Chicago.
As always, he looks great and is very, very busy.
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SPICE SALE
This Thursday and Saturday
I will be selling off my spices.
The only ones I'm keeping are Herbes de Provence,
dipping spice mix and freeze dried shallots.
Great prices on the rest!!!
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Part of surving a small business is knowing when to fold.
SPICES, RICES AND 'SHROOMS
is going away.
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I've got cheese on my mind.
Last week the cheese company shipped me
a wrong cheese. Pecorino Sardo.
It's a lovely sheep's milk cheese.
Let's try it.
Pecorino Sardo
Produced on the wild and beautiful island of Sardinia in the Mediterranean Sea,
pecorino sardo can be both spicier and milder than pecorino romano,
depending on how long it is aged.
This semi-cooked cheese is made from fresh,
whole sheep's milk coagulated with calf rennet.
After heating the curds, the cheese undergoes a brief soaking in brine.
It is then dry-salted and aged. When aged for more than two months,
Pecorino Sardo develos spicy notes and is perfect grated over potatoes,
zucchini, and pasta dishes. Barely aged Pecorino
Sardo is a mild table cheese. Its sweet, delicate flavor
makes it an ideal ingredient in vegetable casseroles,
baked pasta dishes, and raw vegetable salads.
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See you at the market
Kathleen