Artisanal Premium Cheese E-Newsletter
-01/16/07-

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Cesto, a woodsy washed-rind beauty, noticeably rich with cream, new to the Artisanal Premium Cheese caves. Also, help us welcome back three of our favorite seasonal cheeses, just in for winter: Rogue River Blue, Rogue Creamery's very rare and highly seasonal leaf-wrapped blue; Winnemere, a lambic-washed, spruce-bark-wrapped wheel from Mateo Kehler and Vermont's own Jasper Hill Farm (available by the pound or in a smaller, 12-ounce format); And Vacherin Fribourgeois, a hearty and potent Swiss cow's milk cheese.

Cesto $38.25 per lb

Rogue River Blue $36.00 per lb

Winnemere $36.00 per lb

Vacherin Fribourgeois $28.25 per lb

2007 Valentine's Day Cheese Collection

Remember, Valentine's Day is Feb 14! Celebrate your love with the Artisanal Valentine's Day Cheese Collection, selected especially for you and your special valentine.

Including:
♥	Brillat-Savarin
♥	Pink Peppercorn Heart
♥	Chocolate Mice
♥	Piccolit Wine Jelly

When a cheese has reached the absolute apex of flavor, having been matured to perfection by our knowledgable affineurs, we call it À Point, or At Peak. At Peak Cheeses This Week: Rogue River Blue $36 per lb Uplands Pleasant Ridge $23 per lb Brescianella Stagionata $22.75 each Brillat-Savarin Petit $17.25 per lb Chabichou du Poitou $11 each

Weekly Cheese Specials: Cheddar Truckle & Plum Chutney Reg: $70 each Sale: $55 each Mini Zamorano & Quince Paste Reg: $60 per lb Sale: $45 each Gorwydd Caerphilly Reg: $29 per lb Sale: $23 per lb Forsterkase Reg: $37.50 per lb Sale: $30 per lb Livarot, Artisanal Reg: $12.50 each Sale: $12.50 each Cheese Accessories Clearance: Artisanal Bistro Plates Sale: $25 each Blessed Are The Cheesemakers Reg: $23 each Sale: $10 each

Weekly Trivia

Question: What are cultures? Mesophilic and thermophilic cultures? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: What makes american artisanal cheese so expensive?

Answer: Artisanal cheeses are just like any other artisan product; they are a showcase for the artistic and technical skills of the people that are making them by hand.

These cheeses are made by hand, by scientist/artists often with the milk of animals they need to feed, provide shelter, veterinarians, and much more; and that is just to get the milk needed to make the cheese. after you have the milk, you can use your vat, cultures and molds that are specially developed in a lab, and other usual equipment such as ladles, buckets, and sanitizing cleansers, brushes and so on. There are many costs you may not normally associate with cheesemaking such as fuel, licensing, equipment maintenance, marketing. So much to do, so little time!

Do you have a question for our trivia section, or some trivia of your own to share?
Send it to editor@artisanalcheese.com and we may use it in a future newsletter!

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