The Cheese Lady
Tuesday, June 16, 2009
Letter #7-2009
OPEN 
808 Terrace Street
Downtown Muskegon
Tues - Fri  10 - 6
Saturday  9 - 4
or call 231-728-3000

 Muskegon Farmer's Market
is open.
We will be there
Tuesday, Thursday and Saturday


This weekend we headed north.
The all-family birthday party was in Beulah.
John's folks threw a great party

After the big party, we relaxed at Lake Michigan.
It was gorgeous!


Elle played with her second cousins.
10 girls . . . and now William.

 
CHEESE  *  CHEESE  *  CHEESE
Most of our cheeses are European,
and have been made for thousands of years.
One cheese at a time, let's look at them.

COTSWOLD

 Cotswold is named after a picturesque area of Britain, known for its natural beauty 
with agricultural industries in farming, forestry and horticulture and wool. 
Geographically, it splits into three areas, the Cotswolds,
the Royal Forest of Dean and the Severn Vale.

English Cotswold cheese, a variation of "Double Gloucester",
was originally made from the rich milk of the black cattle of Gloucester
and traditionally made in Gloucestershire, in the Cotswolds.


Cotswold is a terrific complement to the softer, milder flavors on your cheese board.
The addition of the onions and chives sets this cheese apart.

 In England, it is a notoriously popular pub cheese
 that is commonly served with hard-crusted bread and a strong, dark ale.
 Wonderful melted on grilled chicken or chops, and atop burgers.
We love it in our scrambled eggs!

 The "ploughman's lunch"
is easily the most universal of British pub snacks,
a piece of cheese, a home-baked bread roll,
pickled onions and a pint of beer.

The classic ploughman's is served with a generous slice of cheddar,
 but we encourage you to try making your own ploughman's lunch
by pairing your cheese with hard-crusted bread and strong dark ale.




Take care.
See you soon.
Kathleen