Celebrate Independence Day with America's finest foods! We've selected some of our favorite American artisanaly-made cheeses for you to enjoy while picnicking on the beach or barbequing in your backyard. Grab your American artisanal cheeses and a bottle of your favorite California Cabernet or East Coast IPA to perfect your 4th of July festivities!
American Cheeses:
American Condiments & Accessories:
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An Oregon Menage-a-Trois: Chocolates, Cheeses and Wines
6:30PM - 8:30PM
Friday, June 06
With Max McCalman
You've known and loved the wines of Oregon - and maybe some of the cheeses, too - but did you know that Oregon also produces some of the world's finest artisan chocolates? Join us for an illustrative and instructive class placing some of Oregon's finest cheeses alongside some of its most distinctive wines...and, to top it off, several of Oregon's finest artisanal chocolates. Max will be joined by David Gremmels, cheesemaker and owner of the Rogue Creamery; as well as Frederick Schilling, owner of DAGOBA, who will be presenting his exquisite organic chocolates. What a treat!!!
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Eat Local: Cheeses of the Northeast
6:30PM - 8:30PM
Tuesday, July 10
With Waldemar Albrecht
''Eat Local, Drink Local!'' is the mantra of artisanal food advocates the world over. We have taken that advice to heart, inviting cheese maker extraordinaire Mateo Kehler from the acclaimed Jasper Hill Farms in Northeast Kingdom, Vermont, to join us in presenting some of his award-winning cheeses and discussing the state of artisan cheese making in the Northeast. Come explore our regional terroir, support local agriculture, and try some absolutely world-class cheeses!
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Summer Entertaining with Charcuterie & Cheese
6:30PM - 8:30PM
Tuesday, July 31
With Waldemar Albrecht
Looking for some simple summer entertaining ideas? Join us for a luxurious night of tasting truly à point cheeses paired with the perfect wines and charcuterie. Enjoy succulent meats like Prosciutto di Parma, Saucisson Sec, and Bresaola; sinfully rich Mousse de Foie Gras; and elegant champagnes, wines & port.
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It's not too late to sign up for our all-inclusive Cheese of the Month special. It's just $189 for 3 months plus we've included a FREE Vermont Maple Cheese board ($35 value) with your first shipment. Offer ends June 30th.
This Week's Specials:
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At Peak Cheeses This Week:
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Question: I've heard people say that cheese can help you lose weight. Is that true?
Find out in the next Artisanal e-newsletter!
- The Artisanal Staff
Last Time We Asked: Why does some cheese have holes in it? Where do the holes come from?
Answer: Generally, holes are formed by the release of Carbon Dioxide in the
cheese's interior. As a cheese ''breathes,'' it releases little pockets
of C02 into its core. Then, when the wheel is turned (to promote even
ripening), the holes become more fully-formed and rounded. Holes in
cheeses can come in different sizes and shapes and in some cheeses are
barely visible. These holes can be mechanically produced as well, as in
industrial Swiss-style cheese where mechanically-produced holes give an
appearance more akin to ''real'' cheese.
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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!
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