Thursday, October 3, 2013

Artisanal Cheese Sampler:
Introducing 5 New Flavors

We're always excited to get new cheeses around here. Trying new cheeses (which most of us have never heard of before) and trying to come up with pairings for each one is a fun experience. Just recently, we picked up 5 new cheeses that will soon be on our cheese sampler for everyone to try.

Little Darling: This firm and crumbly cheese is made in both pasteurized and raw milk versions. Little Darling is an English farmhouse-style small tomme (small aged wheel), cellar-aged for six weeks. The firm, natural, brown-gray rind is gently pitted, while the interior texture is smooth, slightly waxy and straw-yellow in color. Flavors are extremely earthy and mushroomy with slight vegetal notes and goes well with Cabernet Sauvignon, Stout and Brown Ales.  

Brugge Rodenbach: Belgium is well known for its Abbey style ales made by monks that have been carried down from generation to generation. But now they've started incorporating this into their famous cheeses. Brugge Rodenbach is the result of Brugge ripened in beer that turns to be the perfect combination between cheese and beer. The fermented taste of the beer combines through the rind with the creamy piquant taste of the cheese. Eventually a taste and aroma is achieved that is recognizable for every beer lover without being overpowering. It is also the only half-hard cheese created in this way.

Big Wood's Blue: Big and beefy, Big Wood's Blue is creamy with an irresistible sharpness that is undeniably blue. However, blue cheese skeptics should not be afraid because the inherent richness of the sheep's milk perfectly balances the cheese's intensity.

Mélodie: An “American Original” ash-rinded, aged cheese created by cheesemakers at Laura Chenel’s Chévre, Mélodie is made exclusively in Sonoma with fresh goat milk from local dairies. Its mild and creamy texture and floral flavor notes make Mélodie pair perfectly with unoaked chardonnay along with apples, figs and almonds to complement its delicate taste and texture.

Red Leicester: Red Leicester is produced by hand using traditional methods. The curds are milled twice before being placed into the molds resulting in a delicious crumbly texture. Maturing the cheese for up to 4 months provides a distinctive creamy flavor by wrapping it in cloth (not typical to other leicesters). It gets its bright red color from the addition of annatto, which is ground achiote seed from the annatto tree. This product is made with vegetarian rennet and a solid oil rind, now suitable for vegetarians.

All of these are available on our cheese sampler with our freshly baked breads and flatbread crackers, along with almonds, dried figs and apricots, and sliced pairs and grapes. And for those you who want to sample any specific one, we have our individual samples available everyday for only $5.75.

But don't just take our word for it. Stop in anytime of day and find out for yourself along with a glass of wine and a cool day on the patio while the weather is still favorable!

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