It's Back to School With ArtisanalSeptember is here, as is the annual rush for uniforms, notebooks, pen, pencils, and chalk...and, of course, an apple for the teacher! This year, why not try cheese instead? As you shake off the Labor Day sand and prepare those kids for the return to school, consider also continuing your own education! Check out our lessons in cheese type and the French washed-rind and, while you're here, pick up something from our accessories clearance sale. We've got great recipes from Chef Brennan, and an exciting class or two to build your cheese knowledge this fall!. Why not keep the lessons going and pick up a book to study at home? No pop quizzes, we promise! Take a Class at the Cheese CenterFor more great classes visit our Web site now.  Ask The Fromager6:30pm-8:30pm; Monday, September 18 If you have ever felt daunted by the task of choosing cheeses, how much to buy, how to serve it, or how to keep it fresh, this is your chance to ask our own Fromager expert, Waldemar Albrecht! As Fromager Manager of Artisanal Fromagerie & Bistro's famed cheese counter, Waldemar has encountered everyone's most frequently asked questions. From purchasing to serving, milk types to textures, Waldemar will lead you step-by-step in creating the perfect cheese presentation in your own home. Complete with a detailed, audio/visual presentation, this class will also feature a delicious tasting of some of our cheese caves' best examples, with exquisite wines to match. What a perfect way to start your educational year!  Cheese & Wine 201: Advanced Pairings6:30pm-8:30pm; Wednesday, September 20 Max McCalman's 201 class takes the basic principles you learned in 101 and brings them to a whole new culinary level. Take a pairing challenge with some of our favorite hidden treasures from the cheese world, along with lesser-known varietals. From sharp pecorinos to rare stinky cheeses, Max will show you how to find the perfect Gruner Veltliner or Nebbiolo to enhance every cheese experience. As the focus is on the finer points of pairing cheese with wine, it is recommended that one take the C&W 101 class first. Max McCalman's School Lunch Suggestions
What I would pack in a school lunch (if my daughter would allow it)? A piece of cheese, of course. A hard cheese such as Manchego or a Cheddar or Comte or Gruyere or one of the Dutch types; any little bit of one of those would put my kid at the head of the class. And it would score points with the other kids too! These cheeses are well-suited to the lunch box. They are easy to cut into perfect, snack-size chunks, convenient to pack, and they store well. Wrap each piece individually and drop in a container with a piece of delicious Fruit Nut Crostini or one of our other great accompaniments. Try These Great Cheeses and Accessories, and a Seasonal, Scrumptious Recipe for the Whole Family!Special Prices Good Through 9/18 -- Order Now! Just learning about cheese? Check out our cheese types page and get started with the perfect example of these common varieties:
For more great offers visit our Specials Page every day! A Perfect Seasonal Recipe from Chef Terrance Brennan
Macaroni and CheeseThis classic dish is served at Artisanal Fromagerie & Bistro and is known as &the best macaroni and cheese in town.& Children love this simple meal on its own or as a side to go along with roast chicken or beef. We use Parmigiano-Reggiano, Gruyere and/or Comte, but you can go another direction with a semi-firm cheese . Serving this dish to your hungry family after a long day at school will satisfy their appetites as well as a time-honored tradition!Trivia from the Cheese Caves
Question: - How do you pair cheese with sweet wines? Are sweet wines and cheese meant only for a dessert? Does cheese have an affinity for other sweet things? Find out in the next Artisanal e-newsletter! Last Time We Asked: Epoisses is one of our most popular cheeses, and the French have been making this pungent, washed-rind beauty in Burgundy since the late 1700s. Epoisses, however, is just one traditional French washed-rind cheese. What is the difference between Epoisses and Affidelice? Epoisses and Langres? How about Cap Gris Nez (new!)? Answer: Epoisses de Bourgogne is a protected (AOC) washed rind cheese from Burgundy (Cotes d'Or) that is renowned for its powerful smell and silky texture; it is rinsed and massaged with the brandy known as Marc de Bourgogne. First made by monks in the monastic community of Epoisses production was later taken over and run by the secular population (mainly women) for many generations. During the First World War and up to the late 1950's, Epoisses was in danger of becoming an extinct recipe but thankfully interest rose again when a small group of dedicated farmers came to its' rescue. Since then, the Epoisses de Bourgogne has had many variations, prominently the Affidelice. The name comes from 'affine', to mature, and 'delice', delight. The Affidelice is washed with Chablis during it's affinage to impart a more floral and perfumed personality then the Epoisses. Though Epoisses and Affidelice are very similar, Langres has it's own character. It is made in nearby Champagne and given quite a different flavor by being washed in Marc de Champagne or Marc de Bourgogne; it is sometimes served with champagne poured into the crater or with brandy and lit afire! The Cap Gris Nez, however, is a different cheese altogether. It is from Normandy and does not have the same heady aromas but a more meaty and woodsy flavor. Try them all and compare these tastes of France for yourself! Epoisses, Affidelice, Langres, and Cap Gris Nez 
Do you have a question for our trivia section?
Send it to editor@artisanalcheese.com and we may use it in a future newsletter! |
| Forward this e-mail to a friend! |  |
September 5, 2006 |
