The Cheese Lady
Monday April 5, 2010
Letter #3-2010

OPEN
TUES - FRI  10 - 6
SAT   9 - 4
CLOSED SUNDAYS & MONDAYS


Elle is becoming a princess.  She loves Cinderella and most of the time she
looks more like the 'cinder' part of Cinderella.  Since spring has come early
we have been spending more and more time outdoors.

William John is one!!!  How can that be?
That baby boy can always bring a smile to my face.
He is beautiful and busy.

And for those of you who have been following . . .
Todd and Sarah are expecting again!!!  The end of September.
___________


Both John and I went to Florida . . . two weeks apiece.
And this heron looks like we did . . . cold.
But we had great visits with family.
CHEESE NEWS . New Cheeses

PRAIRIE BREEZE CHEDDAR
An exciting addition to the artisan collection of
American cheeses is the Prairie Breeze Cheddar
which originates from Milton, Iowa.
Milk is gathered from 15 local Amish farmers by
the Musser family who artisanally transform the
liquid gold into light golden cheddar with
phenomenal attributes. The rindless cheddar is
made with pasteurized, no rBST, animal rennet-free,
seasonally grazed cow milk, and aged for 120 days.

The flavor is full with both sweet and savory
tones combining to unlock a beautiful semi-aged
cheddar profile with a long finish.
Prairie Breeze can be a more continental extension
to any cheddar collection, reminiscent of days-gone-by.

       Benning Goat Gouda
A popular mild cheese that combines the light fresh taste of goat milk
with the smooth texture of a Gouda.
It appeals to children as well as parents.
 The flavor is distinctive and flavorful yet mild.
Benning™ Goat Cheese is easy to melt, slice or grate.
It makes great sandwiches for the kids and melts beautifully on Pizza.

QUICKE'S DOUBLE GLOUCESTER
It is unusual to find a Double Gloucester that has been produced
using traditional methods.
We sell the Quickes Double Gloucester at a young age
 when the product has matured for up to 4 months
 and has a subtle buttery yet tangy flavour.
This product is made using vegetarian rennet.

WHAT IS DOUBLE GLOUCESTER?
Made with only full cream whole milk from the morning
and evening milking. Typically allowed to age
for six months or more, it has a slightly firmer texture and
stronger, more savory flavor.
Double Gloucester is often described as a cross
between Cheshire and aged Cheddar.
 Hard, dense and satiny, the cheese has a pronounced buttery rich taste
with hints of nuttiness, citrus orange, and onion.

Be well. Be careful.
See you soon
Kathleen