Enjoy our delectable cheeses all year long with our Cheese
of the Month Club. Spoil yourself, your family and your friends with monthly
shipments of our award-winning cheeses accompanied by detailed descriptions,
wine pairing tips, and serving suggestions. The perfect gift for any
cheese lover!
Order by November 30th to enroll for our December shipment!
Cheese
Of The Month Club Memberships:
With our Cheese of the Month Club, our cheese experts share their passion
for and knowledge of cheese by composing a thoughtful trio of artisanal cheeses,
approximately 1 1/2 pounds total, matured to optimal ripeness and peak flavor
delivered to your doorstep each month.
Cheese of the Month Club is available in three-, six-,
or twelve-month
(with a free thirteenth month!) installments.
3-, 6-, 12-Month Memberships - $55 per month
 New! Connoisseur's Club:
Give our 6-month culinary journey and the cheese connoisseur in your life will enjoy exclusive access to our most exclusive and unique cheeses. (January 2007-June 2007)
Connoisseur's Club (Shipping Included) - $600
Another Delicious Holiday Entertaining Recipe from Chef Brennan
 Shrimp
With Smoked Paprika
Ingredients:
1 1/2 tablespoons smoked paprika
1/4 teaspoon cayenne
2 tablespoons freshly squeezed lime juice
1/2 cup extra virgin olive oil
12 cups water
kosher salt
1/2 cup dry white wine
1 lemon, thinly sliced
10 sprigs thyme
1 tablespoon black peppercorns
2 bay leaves
24 medium shrimp (1 to 1 1/4 pounds total
weight), in the shell
Method: Put the paprika, cayenne, lime juice, and oil in a medium bowl and mix together. Set aside. Pour the water into a large, heavy bottomed pot. Add 2 tablespoons salt, the wine, lemon slices, thyme, peppercorns, and bay leaves, and bring to a boil over high heat. Add the shrimp, remove the pot from the heat, cover, and let stand until the shrimp are firm and pink, approximately 3 minutes. Use a slotted spoon to remove the shrimp and set aside to cool. When cool, peel and devein the shrimp, add them to the bowl with the paprika-cayenne oil, and toss to coat them. Season to taste with salt. Cover the shrimp and refrigerate for at least 2 hours or up to 24 hours. To serve, decoratively arrange the shrimp on a platter and pass with toothpicks alongside, or skewer them on cocktail forks and present the forks on a plate or platter.
For more great recipes visit our Recipes Page!
Take a Class at the Cheese Center
For more great classes visit
our web site now.
6:30pm-8:30pm; Wednesday, December 6
Maître Fromager Max McCalman
Stilton and Port, Roquefort and Sauternes, Cheddar and Ale…the cheese pairings we know best are as good as the ones that we
don’t! That’s why Maître Fromager, Max McCalman assembled this theme tasting which pairs New World wines from California,
Australia and South America with timeless Old World cheeses from Europe. As always, the class will include informative
stories about the cheeses, wines and Max’s valuable and entertaining opinion.
Enroll Now!
6:30pm-8:30pm; Wednesday, January 10
With Affineur Daphne Zepos
Traditional yet timeless, the cheese course is the essence of France's culinary excellence. Join industry expert and acclaimed Affineur Daphne Zepos on an exciting journey through the French countryside, sampling the finest examples of luscious cheeses and delicate wines. Discover why exquisite cheeses and wines from the same terroir are such harmonious partners, why luscious triple creams are perfect with Champagne, and many more of Daphne's tried-and-true rules of the "Service de Fromage". The indispensable foundation of all cheese knowledge, the French fromage is illuminated in this class in all of its delicious glory.
Enroll Now!
Trivia from the Cheese Caves
Question: - New Question? Is there such a thing as artisanal "low-fat" cheese? What does it mean for a cheese to be made from skim milk versus whole milk? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff
Last Time We Asked: I am lactose intolerant; Can I still eat your cheese?
Answer:
Lactose is a sugar that makes up around 2-8% of the solids in milk.
Nature intended liquid milk primarily for newborns and the very young. In
many species, the adult mammal produces less of the enzyme lactase, used
to digest milk. As a result, many adults, unable to properly metabolize
lactose, don't tolerate milk very well.
However, it is a widely held misconception that there is more lactose in
cheese than in other dairy products. In the very first step of the
cheesemaking process, milk sugar is consumed by beneficial microorganisms,
transforming it into lactic acid. The higher concentration of acid helps
promote curdling (think orange juice and milk) and wards off pathogens.
Finally, much of the lactose remaining after acidifcation is drained off
along with the excess whey.
So, as a direct result of the cheesemaking process, most mature, artisanal
cheeses - made according to traditional methods - have very little
lactose. However, the situation is different for fresh or processed
cheeses. Fresh dairy products are usually very lightly curdled (yogurt,
sour cream, etc.) -- often by the addition of an acidifier instead of the
lactose-to-lactic-acid reaction -- and are still full of whey.
Consequently, they possess a much richer concentration of lactose. And
processed cheeses often have sugar added back into them, which may (or may
not) irritate the lactose intolerant.
Remember: most of the cheeses we carry contain very little lactose. In
our experience, those diagnosed (or self-diagnosed) as lactose intolerant
are more often than not allergic to milk. If you strongly react to fresh
cheeses, ice cream, cheesecake, etc., but not to aged cheese, you are
probably lactose intolerant. However, if you react to many different
kinds of dairy products, regardless of age or type, you may in fact be
allergic to milk. If your reaction isn't too debilatating, try sampling
cheeses made from goat's or sheep's milk. Many people with milk allergies
react poorly to cow's milk but not to goat's milk, for example. As
always, consult a medical professional about these issues before making
any changes in your diet. We're cheese experts, not doctors!
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Price: $33.00 per lb |
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