Get Your Beer Bucket Cheese Collection Now!

Memorial Day Is Next Week!

For every season there is a special tradition or a ritual. On Memorial Day weekend, we must admit that our favorite pastime is backyard grilling with an ice bucket of frosty cold beer nearby! The sun, the smoke, and the sizzle make us think of nothing more then our favorite cheese and beer pairings. Lucky for us some of our favorites are perfectly à point just in time for the overture to summer! Hoja Santa from The Mozzarella Company in Texas compliments any brew with its signature effervescence and Shelburne Farm's 2 Year Aged Cheddar is not only a great beer companion but the perfect cheese to melt over your burger! Lastly, Jasper Hill Farm's beer-friendly Bayley Hazen Blue is made for any and all special occasions!

Memorial Day Beer Bucket! $85 each

The Best In Grilling Cheese And The Best In Beef

Artisanal Partners with La Cense® Beef to Bring You a Memorial Day to Remember!

Whether you like a smoky cheddar, a nutty alpine cheese or a sweet blue you're going to love the flavor combination you can create when you match up your favorite Artisanal Cheese with the rich, true-beef flavor of La Cense® Beef. All-natural La Cense® Beef is 100% grass-fed and grass-finished creating an outstanding alternative to conventional beef. La Cense® Beef is lower in calories and fat and is always made without the use of artificial hormones, antibiotics and pesticides.

Create an unforgettable cheeseburger with La Cense® Beef's juicy and scrumptious Steak Burger Patties or indulge your taste buds with a mouth-watering steak and cheese sandwich. La Cense® Beef offers you the finest cuts in steaks, ribs, roasts and more, perfect for your next barbeque or to liven up dinner any night of the week.

La Cense® Beef is available exclusively at lacensebeef.com and shipped right to your doorstep. Order now and you'll receive free shipping on any order. Offer good through June 15, 2007. Use promo code CHEESE at checkout.

Experience the grass-fed difference today!

And visit our feature department on Great Grilling Cheeses for cheese ideas and suggestions.

Max McCalman's Cheese Plate This Week:

Max's Plate - 3 Cheeses I Love Right Now
Reg: $40.50 each
Sale: $34.50 each

A la carte...

Robiola La Rossa
$10.50 each
Ossau Iraty
$26.50 per lb
Gruyere
$33.50 per lb

At Peak Cheeses This Week:

Caprino Noce
$22.50 each

More...

Chaource
$13.00 each
Pentu de l'Etang
$21.00 each
Petit Sorcier
$14.00 each

Weekly Trivia

Question: Is there a difference in cheese made from morning milk and cheese made from evening mllk? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: How much milk does it take to make cheese?

Answer: It takes a surprising amount of milk to make a small amount of cheese. The general rule is, to make 1 pound of cheese you need about 10 pounds of cow's or goat's milk or about 6 pounds of the richer sheep's milk. So for example: Approximately 1,000 pounds of milk is required to produce 100-pounds of a fine alpine cheese like Alpage Beaufort from France's Haute-Savoie region.

Each cow will give between 40 and 120 pounds of milk per day (or about 5 to 15 gallons); that's the equivalent of a day's production from a small farm herd (between 8 and 25 cows) to make a single large wheel.

About 12 pounds of milk from the Lacaune breed of sheep go into every 2-pound Roquefort.

For more information on this trivia and other exciting cheese questions, get your autographed 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!