Artisanal Premium Cheese E-Newsletter
-02/27/07-

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Wednesday, February 28th

Terrance Brennan will be establishing the record for the World's Largest Fondue on the Today show in Rockefeller Plaza. 2100lbs of fondue will be made in a 2 ton (4000 lb) cast iron sugar kettle donated by Chef John Folse & Company from Louisiana. Cheese will be donated by Roth Kase, and wine donated by Rosemount Estate.

Artisanal Fondue Blend Price: $16.75 each Based on the signature recipe served at the Artisanal Fromagerie & Bistro in New York City, Artisanal Blend Fondue puts a classic combination of grated mountain cheeses at your fingertips.

Artisanal Fondue Set Price: $185 each Chef Terrance Brennan imports this authentic Swiss copper rechaud with adjustable flame for his Artisanal Fromagerie & Bistro in New York City. A red cast-iron fondue pot, six fondue forks and a 12-ounce box of Artisanal Blend Fondue complete this set.

Also available is Copper Rechaud ($125), Cast Iron Fondue Pot ($40), and Fondue Forks, Set of 6 ($20).

At Peak Cheeses This Week: Ossau au Piment d'Espelette $21.25 per lb Cashel Blue $19.00 per lb La Peral $16.75 per lb Bouc Emissaire $26.00 per lb Hooligan $30.50 per lb Pont Couvert $26.00 per lb

Weekly Cheese Specials: Berkswell Truckle Reg: $40 each Sale: $32 each Cheddar Truckle, Quicke's Reg: $45 each Sale: $35 each Fougerus Reg: $30.50 each Sale: $24.50 each Bayley Hazen Blue Reg: $18.50 per lb Sale: $15.75 per lb Forsterkase Reg: $37.50 per lb Sale: $30 per lb Cheddar, Montgomery's Reg: $30.50 per lb Sale: $27.50 per lb Mini Zamorano & Quince Paste Reg: $60 each Sale: $45 each

Weekly Trivia

Question: I think I might be a caseophile. I am having a stressful day, but when I have my first bite of cheese, I feel more relaxed and calm. Am I addicted? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: What's the difference between vegetarian cheese and 'traditional' cheese? How is vegetarian cheese made differently?

Answer: Vegetarian cheeses are those made with non-animal coagulants. This includes a wide range of interesting ingredients such as cultured microbes (which were likely the first used in the ‘accidentally’ made cheeses), vegetable products, such as fig juice or leaves, or even thistles. Many animal-free rennets have been created in the lab for commercial use.

Traditional rennet is made from the enzyme rennin found in the stomach lining of suckling mammals like young cows, sheep, and goats.

Artisanal Premium Cheese In the Vegetarian Times

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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