Scream Cheese for Halloween - An Artisanal Exclusive!
Order Scream Cheese Try this accompaniment: Seasonal Recipe
It doesn't get much more autumnal than this: slices of bread are dipped in a spiced pumpkin custard which are sandwiched around poached fruits. If you're looking for a dessert to add to your Thanksgiving buffet, this just might become your next family favorite.
For more great recipes visit our Recipes Page! Take a Class at the Cheese CenterFor more great classes visit our Web site now.  Great Gifts Of The Basques6:30pm-8:30pm; Monday, November 6 With Fromager Waldemar Albrecht The Basques are one of the world's most resilient civilizations. They have never really been conquered and have always fiercely guarded their culture, with its unique language and tremendous craftsmanship. It is no wonder that their cheeses are utterly unique and simply magnificent. In this class, join Waldemar Albrecht to pair some of our favorites with some of the culture's more unusual wines - definitely a night to remember.  The Art Of Blending: Sandeman® Porto And Cheese6:30pm-8:30pm; Thursday, November 16 With Ligia Marques and Matîre Fromager Max McCalman Porto has enjoyed a reputation as one of the most heavenly of beverages for centuries. The range in complexities and the finer nuances of the various Porto styles is much broader than one might expect! In our first ever tasting led by Sandeman Brand Ambassador Ligia Marques and Matîre Fromager Max McCalman, you will taste various luscious Sandeman Portos with the artisanal cheeses that best match them. Trivia from the Cheese Caves
Question: - What is a ''bloomy rind'' cheese and what causes this rind to form? Find out in the next Artisanal e-newsletter! Last Time We Asked: Can I eat the rind on this cheese? Answer: This is one of the most commonly asked questions about cheese; and yet, there is no simple answer. Most of the time, a cheese's rind consists of 1 of 3 things: cheese, cloth, or wax. In the case of the latter two, we suggest you skip eating it. It won't hurt you, but it's no fun trying to pull wax or linen out of your teeth. On the other hand, the rinds of cheeses with seemingly inedible exteriors are often composed entirely of cheese. For example, Parmigiano-Reggiano sports a rock-hard shell reminiscent of plastic. In reality, this shell is dried, salted, compressed curd - i.e. cheese! Along the same lines, the orange film that envelopes Epoisses is made of cheese spiked with the beneficial organism B. Linens. The gray, furry coat on Tomme de Savoie is again made only of cheese, this time with the help of several strains of mold. Here at Artisanal, we feel that every facet of a cheese should be appreciated: appearance, texture, smell, and of course flavor. But we take a much more utilitarian response to the question of whether or not one should eat the rind. Our advice: try it! If you like the taste, that means more cheese for you! If not, there's no harm done. Be assured that no matter how funky smelling or brightly colored the rind may be, it is still made up simply of cheese and some combination of edible molds, herbs, ash, etc. We feel that the rinds on most cheeses add complexity and depth to the tasting experience. Try Some Of These Cheeses With Peculiar Rinds -
Do you have a question for our trivia section? Send it to editor@artisanalcheese.com and we may use it in a future newsletter! |
|
|
|
 |
October 24, 2006 |
