Welcome Spring With These Exceptional Fresh Goat Cheeses!

Spring has finally sprung, and we couldn't be happier! Finally, the trees are sprouting fragrant blossoms and the fields are yielding fresh grass on which the animals can graze. At Artisanal Premium Cheese, we know this means that France's famous chévres are in glorious bloom. Thanks to our dear friend Pascal Beillevaire, the much-respected French cheesemaker and affineur, we have received our first shipment of what are the most thrilling new chévres that we have ever seen in America. We are proud to introduce, from the Loire Valley, Barbeillon and Pentu de L'Etang, which possess flavors as unique as the shapes they have taken; as well as the Gour Noir, named for the black stones covering the landscape of France's Limousin region. Join us in celebrating Spring with these exceptional and rare French chévres. Bon appetit!

Gour Noir $16.25

Barbeillon $19.50

Pentu de l'Etang $21.00

What's New In The Cheese Caves This Week:

Nancy's Hudson Valley Camembert
$21.00 per lb

More...

Majorero Gufio
$19.25 per lb
Chevre Noit
$25.00 per lb
Tortita de Barros
$25.75 each

At Peak Cheeses This Week:

Durrus
$24.00 per lb

More...

Mahon
$18.50 per lb
Uplands Pleasant Ridge
$23.00 per lb
Fleur des Alpes
$21.50 each

Weekly Trivia

View Trivia Archive From Past E-newseltters

Question: How much milk does it take to make cheese? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: What's Terroir? Why is it important?

Answer: The French word terroir does not have an exact English translation and has several meanings. Most literally, terroir refers to ''the soil,'' specifically the soil that gives its vegetation its unique attributes. Terroir, however, is used in the wine world to define the characteristic flavors associated with a specific region. For instance, the wines produced from the Pinot Noir or Chardonnay grapes in Burgundy take on unique flavors quite unlike those produced from the same grapes grown on California soil.

Cheese and wine share many similarities, this concept of terroir included. Cheeses demonstrate unique qualities when produced the same way from the same breeds in different regions. Terroir in this sense refers not only to the soil but also the water, climate, even the personality of a region. The soil may be almost identical in two adjoining counties, but slight differences in the water or climate can have a big influence on the flavors of cheeses. Moreover, the personality of the people can vary wildly from region to region, and this can define the character of the cheeses just as easily.

Terroir can also play a crucial role in cheese pairings. Often, though not as a rule, cheeses will pair well with wines, beers, or spirits birthed from the same soil and same culture. Bottom line, Terroir is an important consideration and significant aspect that helps define almost every aspect of a fine, artisanal cheese.

For more information on terroir and other exciting cheese questions, get your copy of The Cheese Plate by Max McCalman.

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!