Summer Madness At Artisanal Premium Cheese!
As the summer sun scorches New York for yet another week and the beautiful summer cheeses keep rolling into (and out of) our caves, we at Artisanal haul our picnic baskets beachward, sweating it out on the water with a refreshing beer and Artisanal cheese. Still, maybe the heat has finally gotten to us...in celebration of summer, we've put together some offers that make even our heads spin. From now through the end of August, take advantage of some fantastic deals on our most popular products!
Buy now, use anytime! You'll be happy you did when holiday season rolls around!
Purchase an Artisanal Premium Cheese Gift Certificate for 20% off -- that's $100 for the price of $80...$300 for the price of $240...or a $75 class for only $60! Purchase a standard Artisanal Premium Cheese Gift Certificate (Item #18100) and use promotion code GCDSC06 during checkout! Offer good through August 31st; Gift Certificate good anytime! Enjoy the rest of your summer while locking in your holiday savings now!
Artisanal's Award Winning Cheeses
Every summer the curds collide in several cheese competitions held throughout the world. The aim is to identify the world's best cheeses and crown the "World Champion" and "Best of Show". The World Cheese Awards, the largest international cheese competition, held annually in London, is closely followed by the American Cheese Society's conference. This year, over 2,500 cheeses were professionally judged for their aesthetic and technical quality.
At Artisanal Premium Cheese we are proud to feature several award winners from both competitions:
Cabot Clothbound Cheddar: Best-In-Show and Available Now!
We are very proud at Artisanal Premium Cheese to represent this top-notch US clothbound cheddar. This cheddar is the result of a unique collaboration among cheese craftsmen in Vermont. Cabot Creamery makes sixty clothbound wheels each quarter, and then ships them off to be skillfully matured by their family team in the cellars at Jasper Hill Farm. Our special-selected, twelve month-old Clothbound Cabot, with its sharp, caramelly notes, proves that award-winning cheese and expert affinage combine to create a thing of real beauty.
Cabot Clothbound Cheddar $19.00 per lb
Fiscalini Bandaged Cheddar: Mariano Gonzalez perfected his art at Vermont's Shelburne Farms, where he developed one of the first domestic bandaged wrapped cow's milk Cheddars.
Fiscalini Bandaged Cheddar $24.50 per lb
Bayley Hazen Blue: Bayley Hazen Blue is based on the recipe for Stilton and has a woody, natural rind reminiscent of tree bark complemented by a firm, dry paste with an aggressive blue flavor. Earthy and lively, this is a true American original.
Bayley Hazen Blue $18.50 per lb
Also:
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Purple Haze: This fresh little goat's milk cheese from Cypress Grove Chevre in Northern California is flavored with dill pollen and lavender. The combination of the herbs with the smooth and creamy chevre taste is unique and reconfirms the provencale/Mediterranean identity of California flavors and cuisine.
Purple Haze $7.25 each
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Uplands: The award-winning Uplands Pleasant Ridge is a wonderful rival to France's noble mountain cheese, Beaufort.
Uplands $23.00 per lb
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Bonne Bouche: While living in France, Allison Hooper learned to make traditional ripened goat's milk cheese on small farms in Brittany and Ardèche. Selles-sur-Cher, from the Loire Valley, no doubt served as inspiration for the Bonne Bouche
Bonne Bouche $8.00 each
World Cheese Awards: London, England
Monte Enebro: Handmade in Avila Spain by legend Cheesemaker Rfael Baez and his daughter aloma, Monte Enebro is a true Spanish original. This complex goat cheese is made from pasteurized milk and inoculated with the same mold used to make Roquefort.
Monte Enebro $27.25 per lb Sale: $18.00
Quicke's Cheddar: Quicke's cheddar is made in the traditional style of English farmhouse cheddars - that is, it is bound in cloth, larded, and left to age for 18 months or more.
Quicke's Cheddar $15.75 per lb
Also:
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Keen's Cheddar: This cow's milk cheddar from Somerset, England has been made by the same family for three generations. It has a hard texture, a distinguished grassy flavor and a hint of spiciness.
Keens Cheddar $26.25 each
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Manchego : This famous Spanish sheep's milk cheese is made from milk taken only from sheep grazing upon the plains of La Mancha, the land of Don Quixote.
Manchego $17.00 per lb
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Epoisses: A favorite of fans of strong-smelling cheese, the classic cow's milk cheese Epoisses originates from Burgundy and has been made in the small town of Epoisses since the late 1700s.
Epoisses $18.50 each
We offer a fantastic, full lineup of classes at the Cheese Center, for August and beyond! We See the three featured classes below, and visit our Web site for more.
With Max McCalman & Special guest, Chandni Patel
6:30pm-8:30pm; Thursday, August 10
The versatile Spanish white wine Albariño is a chameleon; it has a singular ability to enhance the flavors of cheese partners, bringing out nuances which would otherwise be missed. Delicious and refreshing by themselves, Albariño pairs especially well with summer ripened cheeses. Join Maitre Fromager Max McCalman and industry expert Chandni Patel as they explore the magic of these lovely and bright summer specialties. Having visited the region of Rías Baixas and promoted Albariño wines throughout the US Chandni is one of the key spokespeople for the US Rías Baixas Albariño campaign.
Sign up today.
With special guest LeNell Smothers from LeNell's Wine & Spirit Boutique
6:30pm-8:30pm; Thursday, August 24th
What is Bourbon, really? How is it made? How do you taste it? Most importantly - how do you pair it with cheese? Join Artisanal's Jon Lundbom and Bourbon expert LeNell Smothers from LeNell's Wine & Spirit Boutique in Red Hook (home to New York City's largest Bourbon selection) for the answers to these questions and more!
Reserve your spot today.
With Daphne Zepos
6:30pm-8:30pm; Thursday, September 7th
Celebrate the unique combinations of Italy's best vintners and cheesemakers. Join industry expert and acclaimed Affineur Daphne Zepos as she leads a discovery into Italy's wealth of luxurious cheeses.
Italian Cheese & Wine
Enroll in any of our many classes today!
Trivia from the Cheese Caves
Question: Many cheeses are called cheddar, but what does "cheddar"
mean, exactly? What is a "clothbound" cheddar, and why is it special?
Find out in the next Artisanal e-newsletter, or find the answer on our website today!
- The Artisanal Staff
Last Time We Asked: What are the guiding principles in creating a cheese plate? Are there certain cheeses that always belong on a cheese plate, and some that are never appropriate? How many cheeses should one include, and how much of each?
Answer: There is no great secret to creating the perfect cheese plate -- the central tenets are simplicity and harmony. Start by considering your audience. Will you be serving cheese as an hors d'oeuvre, starter, or dessert course? Is this a group that doesn't like blue cheese, isn't partial to goat's milk cheese, or prefers soft cheese? Make sure to keep the palettes of your tasters in mind.
Given the tremendous variety of cheeses available today, it is also helpful to consider a theme. Why not explore cheeses exclusively from France, or cheese made only from sheep's milk, or even cheese that pairs well with Pinot Noir? A theme helps to ensure that the items which you are serving have a natural affinity for one another.
When preparing individual plates, take care to arrange the cheeses from mildest to strongest. Tasting the strongest first will dull one's senses and mask the subtleties of the milder cheeses. Don't cut the cheeses too far in advance, as cut slices tend to dry out quickly. In most settings, one ounce portions of three to five cheeses is appropriate. Any more, and the cheese becomes a meal in itself! It is often best to avoid runny or difficult-to-cut cheeses. Finally, feel free to cut the richness of cheese with a condiment or crackers. A dollop of honey or dried fruit and toothsome crackers
provides a welcome contrast of flavor and texture.
For more information on composing superlative cheese plates, see the definitive guide: "The Cheese Plate", by Max McCalman.
Create your own cheeseplate today! Or, try one of our special collections:
Max's Picks,
Three Kings, or
American Cheese and Beer Collection.
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