Artisanal Premium Cheese E-Newsletter
-02/20/07-

Forward This Email To A Friend

Special Offer - 20% Off All Classes!

Dear %%FirstName**Friends%%,

As our thanks for completing our Cheese & Wine 101 class, we would like to offer you and your friends 20% off any classes that we offer*. Simply enter the promotional code 101ED0702 in your basket, and proceed to checkout.

PROMOTIONAL CODE: 101ED0702

*Offer valid until March 31

Stinky Cheese Monday, March 5 6:30PM - 8:30PM For most foods, stinky smells tell you to stay away! But not with cheese – in fact, the stronger the smell, the more delicious and delectable the flavor! Join Fromager Waldemar Albrecht as he demystifies the washed-rinds of stinky cheeses. Waldemar will show you the best way to enjoy these special cheeses, overcoming all anxiety with an exquisite international sampling of the very best washed-rind cheeses, paired with delicious wines.

Great Gifts of the Basque Monday, March 12 6:30PM - 8:30PM 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, we will be pairing some of our favorites with some of the culture's more unusual wines - definitely a night to remember.

Erin Go Braugh: Irish Cheese for St. Patrick's! Friday, March 16 6:30PM - 8:30PM Irish? Wish you were Irish? Just for an evening? Well what better way to get in the St. Patrick’s Day spirit then by sampling a full range of Irish Cheeses…and washing them down with a few Irish beverages, of course? On the eve of the big day, Artisanal’s John J.Grogan, certified "Irish Cheese Lover" and frequent traveler to the old sod, will take you on a very special journey through the cheeses of Ireland.

The Master Class: Intensive Class for Professionals Sunday, Monday & Tuesday - April 22, 23 & 24 We have captured the essence of our popular four-week Master Class series in an intensive, 2 1/2 day seminar, specially designed for cheese-lovers and professionals living outside New York City. Covering the full spectrum of cheese from milk types to cheese-making, affinage to appreciation, this program also places an emphasis on service, selection, and proper care of cheeses for the food service professional.

View All Cheese Classes

At Peak Cheeses This Week: Brescianella Stagionata $22.75 per lb Chabichou du Poitou $11.00 per lb Fromage de Meaux $20.25 per lb La Peral $16.75 per lb Chaource $13.00 per lb Hooligan $30.50 per lb

Weekly Cheese Specials: Bayley Hazen Blue Reg: $18.50 per lb Sale: $15.75 per lb Cheddar Truckle & Plum Chutney Reg: $70 each Sale: $50 each Mini Zamorano & Quince Paste Reg: $60 each Sale: $45 each Livarot, Artisanal Reg: $12.50 each Sale: $10.50 each Forsterkase Reg: $37.50 per lb Sale: $30 per lb Cheddar, Montgomery's Reg: $30.50 per lb Sale: $27.50 per lb Crottin Reg: $7.25 each Sale: $6.50 each

Weekly Trivia

Question: What's the difference between vegetarian cheese and 'traditional' cheese? How is vegetarian cheese made differently? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: What role does salt play in cheese-making? Why is it important?

Answer: Salt is an indispensable part of preserving cheese and flavor formation. It helps to control the growth of bacteria, acidification of the milk, and seasoning of the finished product. In some cheeses, such as Lancashire, the salt is added directly to the curd. In other cheeses, such as Constant Bliss, the salt is applied carefully to the exterior to create the rind and draw out moisture. In other cheeses still, salt is used in the affinage process as well either to dry salt the rind of the cheese or in a brine to wash the cheese; this retards the growth of some bacterium while the aromatic B. linens find the brine encouraging for their development; this is the basis of a ‘washed rind’ cheese.

While everyone should be conscious of their salt consumption, it is a necessary part of real cheese and in moderation; most people should have no problem enjoying them. However, anyone with a medical issue should consult a dietitian or physician for all their foods.

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!

Forward This Email To A Friend

Was This Email Forwarded From A Friend? Subscribe Here