The best part about The Artisanal Premium Cheese Red Tin Collection is that it doesn't stop at just the cheese.
In each red tin, you'll find a condiment that complements the cheeses perfectly. Whether it's a fig or apricot jam, a chutney, or something equally delicious, it's sure to enhance your tasting experience. You'll also discover a delightful mix of Artisanal dried fruit, adding a burst of natural sweetness to your palate.
And let's not forget the Artisanal Crackerthins—crispy, delicate, and the perfect vehicle for transporting these exceptional cheeses from plate to palate. They're so good that you'll find yourself reaching for another before you even finish the first.
To help you and your guests fully appreciate this cheese selection, each cheese comes with a fromager note. This descriptive note provides insights into the cheese's origin, milk type, and unique qualities. It even offers beverage pairing suggestions, helping you choose the perfect wine, beer, or other libation to accompany your cheese.
In addition to the fromager note, each cheese is adorned with a cheese serving tag, making it easy for everyone to identify the cheese they're enjoying. It adds a touch of sophistication and education to your gathering, making it an enriching experience for all.
Hosting an evening with The Artisanal Premium Cheese Red Tin Collection is like bringing a slice of the finest European cheese shops into your own home. With its thoughtfully curated selection, condiments, dried fruit, and expert guidance, it's a true celebration of the art of cheese.
So, whether you're planning an intimate gathering with close friends or a more substantial soirée with a larger crowd, The Artisanal Premium Cheese Red Tin Collection is the secret ingredient to elevating your entertaining game. Your guests will be enchanted by the harmonious combination of flavors and textures that these tins offer, and you'll undoubtedly become the host or hostess with the mostest.
Cheers to delicious moments shared with cherished friends and the delightful world of artisanal cheese. Bon appétit!
It's a simple pleasure that brings warmth and joy to your fall afternoons.
Picture this: a baguette with a crispy exterior that shatters under gentle pressure, revealing a tender, melt-in-your-mouth interior. That's the kind of bread we're aiming for. Artisanal's Crusty French Baguette is the ideal choice for such an experience. It pairs perfectly with Brie de Nangis or other delightful cheeses. And don't forget the wine! A Sauvignon Blanc or a rich Merlot will make the pairing complete.
Now, let's talk about Artisanal’s Cheese Bread. This heavenly creation is a paradise for cheese lovers. With a crispy crust and a soft, cheesy interior, it slaps. A drizzle of garlic or a smear of butter elevates this bread, making it the perfect companion to any savory meal. Pair it with an Artisanal 2 Year Aged Cheddar and hearty lager to make a Martha Stewart-inspired Aged Cheddar Beer Dip.
Artisanal’s Cranberry Walnut Bread is another delight, with plump cranberries and walnuts that create a delightful symphony of flavors. It's the perfect holiday favorite and pairs wonderfully with sweet cheeses like Hudson Valley Camembert, an award-winning blend of sheep's milk, cow's milk, and cow's cream.
For those with a sweet tooth, Chocolate Cherry Sourdough Bread is a must-try. The perfect crisp exterior and soft, inviting interior make it a holiday season superstar. Pair it with cheeses like Brillat Savarin, Robiola Bosina, and Gorgonzola Cremificato for an indulgent treat.
And if you're looking for an effortless cheese appetizer, our Baked Brie Kit is the answer. With Brie de Nangis, Marcona Almonds in Rosemary Honey, and Crostini, you can create a luscious cheese appetizer in just 30 minutes.
As the leaves turn golden and the air gets crisp, embrace the magic of baked cheese and fresh bread. It's a simple pleasure that brings warmth and joy to your fall afternoons. So, gather your ingredients, set your table, and savor the delectable symphony of flavors that awaits. Happy baking! 🍞🧀✨
Order all items from this article in one click here.
Fall is a time to embrace the beauty of changing leaves, the crispness of apple cider, and the indulgence of delectable pairings. Whether you're sipping on sweet apple cider, enjoying the depth of hard apple cider, or savoring artisanal cheeses and complementary accompaniments, the essence of fall is best experienced through these delightful combinations. So, gather your loved ones, set the table with these perfect pairings, and savor the flavors of autumn.
]]>Have you ever stared at a cheese rind and wondered, "What on earth do I do with this?" Fear not, my cheese-loving friends, for we're here to guide you on a cheesy journey into the world of cheese rind redemption. So, grab your cheese grater and put on your apron because it's about to get cheesy in here!
The Freezer Chronicles: A Tale of Cheese Rind Preservation
Once you've enjoyed a wedge of cheese, don't be too hasty to bid farewell to the rind. Instead, tuck them away in an airtight container in the freezer. Frozen, they'll remain fresh indefinitely, and you can conveniently grab a couple whenever you've got something simmering on the stove. It's like having a cheesy ace up your sleeve!
The Great Cheese Rind Cleanup
Before we dive headfirst into the wild and wacky world of cheese rind cuisine, we must first address the importance of cleanliness. That's right, folks, we're giving those cheese rinds a spa day! Rinse and dry them lovingly, then grab a trusty grater or a knife and scrape off that outer layer until you're left with a pristine cheese canvas. Once you've successfully completed this cheesy exfoliation, you're ready for action!
Cheese Rinds: The Classic Soup Buddy
Now that our cheese rinds are squeaky clean, it's time to put them to work. The classic way to give them a purpose is to cut them into adorable little cubes and plop them into soups, broths, and stews. As they cozy up to the heat, these rinds will soften and unleash their flavor, making your soup taste like a cheesy symphony in your mouth.
First Courses and Cheese Rinds: A Love Story
If you thought cheese rinds were one-trick ponies, think again! Soften these gems by letting them soak in milk for a couple of hours. Then, treat them like royalty by adding them in pieces to pasta and beans, pasta and potatoes, or risottos. It's like giving your dishes a creamy, cheesy hug, and you won't regret it!
Meatballs, Focaccia, and Sandwiches – Oh My!
But wait, there's more! Cheese rinds softened in milk and blended can also play starring roles in your meatball adventures. And that's not all – they can level up your focaccia and sandwiches too! These rinds are the unsung heroes of the culinary world, adding a cheesy twist to your favorite dishes.
Fried Cheese Rinds: A Crispy Extravaganza
Feeling indulgent? Frying leftover cheese rinds is as easy as pie (or should we say, cheesy pie). Heat up a pan with some extra virgin olive oil, toss in those rinds cut into cubes or strips, and watch the magic happen. When they start to puff up and turn golden, they're ready to steal the spotlight on your plate.
Cheese Rinds: The Limit Does Not Exist
Which dishes can benefit from the magical touch of cheese rinds? The answer is simple: if it involves boiling, you might as well add some rinds! Chicken or tomato soup, coconut milk-based curries, hearty stews, pots of beans, poultry, seafood, meat or vegetable stock – the possibilities are endless. These rinds are the secret ingredient your dishes have been waiting for.
Toasting Cheese Rinds: A Toast to Flavor
Cheese lovers, this one's for you! Transform those extra cheese rinds into crispy, cheesy toasts that will take your soups and salads to a whole new level. It's like roasting marshmallows over your stove burner, but with leftover cheese rinds. Hard-cheese rinds like Parmesan shine in this toasting adventure.
Boosting Pasta-Cooking Water: Pasta Perfection
Why settle for ordinary pasta when you can take it to flavor paradise? Add a few cheese rinds to a pot of boiling water, then toss in your pasta and salt. Cook until it's perfectly al dente, remove the rinds (we've got plans for them), and scoop out the pasta with a spider or slotted spoon. Add a generous glug of pasta-cooking water to your sauce, and watch your pasta dish transform into a cheesy masterpiece.
Cheese Rinds: The Broth Whispers
Ever thought of tossing your cheese rinds into water like you're a magician conjuring up a broth? Add your favorite veggies, such as carrots and onions, bring it to a boil, and let it simmer for up to two hours. Discard the remnants of the rind once your stock has worked its magic. You can't really reuse it, but now you've got a rich broth ready to elevate your soups, risottos, or pan sauces.
Parm Broth: Simplicity Meets Flavorville
For a simpler yet equally satisfying option, stash about a pound of Parmesan rinds and toss them into a stockpot with an olive-oil-browned onion and halved head of garlic. If you've got celery, carrot, and/or fennel lying around, throw those in too. Fill the pot with water, add some peppercorns and woody herbs like thyme, oregano, or rosemary, and let it simmer until it's reduced and bursting with flavor. Use it to cook pasta, beans, or savor it as a stand-alone broth.
Breaded and Fried Cheese Rind Extravaganza
Ready to kick things up a notch? Coat your cheese rinds in breadcrumbs, dust them with flour, dip them in beaten egg, and plunge them into a pot of boiling oil. Fry them until they're gloriously golden brown, drain them on kitchen paper, and get ready to embark on a flavor adventure like no other.
Grilled and Baked Cheesy Fun
For those who prefer simplicity, the easiest way to enjoy your cheese rinds is by grilling them with the hardest side facing down or baking them until they soften. Serve them up immediately, perhaps alongside some veggies or cold cuts. It's a delightful treat that will leave your taste buds dancing.
Microwave Cheese Rinds: The Cheesy Revelation
For an unexpected twist, try baking Parmesan or grana cheese rinds in the microwave. Cut them into pieces, pop them in at full power, and watch as bubbles start forming (it takes about two minutes). Even those slightly older rinds can be coaxed into expanding with a couple of rounds. Voila! You've just prepared puffed Parmesan crusts, perfect for an aperitif.
Snacking on Cheese Rinds: A Gooey Delight
But what if you can't bear to part with your cheese rinds, even after using them in one of the above applications? Well, congratulations – you've now transformed them into a gooey snack! After a simmering session, they'll become a delectable mass that pairs beautifully with a cracker or a piece of toast.
How About You?
Let us know in the comments all of the cheesy ways you've saved the rind and elevated your favorite foods.
]]>This delightful creation brings together the rich, savory goodness of Jamon Serrano and Jamon Iberico with the creamy depth of Cave Aged Roquefort.
Perfect for special occasions or a cozy evening at home, this tart is a warm and tasty indulgence.
Ingredients:
Instructions:
Preheat Your Oven: Preheat your oven to 375°F (190°C).
Prepare the Puff Pastry: Roll out the puff pastry sheet onto a lightly floured surface and transfer it to a baking sheet lined with parchment paper. Use a fork to prick the pastry all over, leaving a border of about 1 inch around the edges.
Saute the Onions: In a small skillet, heat the olive oil over medium heat. Add the thinly sliced red onion and cook until it becomes soft and slightly caramelized, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Remove from heat and set aside.
Assemble the Tart: Spread the sautéed onion and garlic mixture evenly over the puff pastry, leaving the border untouched. Crumble the Cave Aged Roquefort cheese evenly over the onions.
Add the Jamon: Lay the slices of Jamon over the cheese and onions. You can fold or scrunch the slices to create an attractive pattern.
Season and Bake: Sprinkle the fresh thyme leaves over the top, and season with a pinch of salt and pepper to taste.
Bake the Tart: Place the tart in the preheated oven and bake for approximately 20-25 minutes, or until the pastry is golden brown, the cheese has melted, and the Jamon has crisped up a bit.
Serve: Remove the tart from the oven and let it cool for a few minutes. If desired, garnish with fresh arugula for a pop of color and freshness.
Slice and Enjoy: Slice your Ham and Blue Cheese Tart into squares or wedges and serve it warm. It's a delicious appetizer or main course that pairs wonderfully with a crisp salad or a glass of your favorite wine.
This Ham and Blue Cheese Tart combines the luxurious flavors of Jamon Serrano and Iberico with Cave Aged Roquefort, creating a savory and indulgent treat that's perfect for any special occasion or a delightful evening at home. Enjoy the unique taste of these premium ingredients in every bite!
]]>Imagine a clear Saturday night on a friend's balcony, with two couples gathered to enjoy a couple of bottles of wine and Pecorino al Tartufo Striato.
September evenings are a magical time when the sun paints the sky with hues of orange and pink, and the gentle breeze carries a sense of serenity. It's the perfect setting for an intimate gathering with friends or loved ones, where you can unwind and indulge in the finer things in life.
One delightful way to elevate such evenings is by pairing a remarkable wine with exquisite cheese, creating a symphony of flavors that dances on your palate. On this evening, we explored the enchanting combination of the Ridolfi Brunello di Montalcino and Pecorino al Tartufo Striato. Since dinner was out of the way, artisanal crackers were the only addition to the mix, allowing the wine and cheese to take center stage.
There's a buzz in the world of wine enthusiasts about the Ridolfi Brunello di Montalcino, and rightfully so. It embodies the essence of Old World winemaking, with a style that is not overly fleshy or extracted. Instead, it boasts robust tannins and the delightful tartness of sour cherries.
The history of the Ridolfi farm dates back centuries, and today, their winemaker, Gianni Maccari, carries the legacy of one of the greatest Tuscan winemakers, Giulio Gambelli. Decanter describes the Montalcino as having a "spicy nose displaying hints of paprika, finocchiona, and dried strawberry with peppery notes and cocoa nuances. Savory on the palate with a long, tasty finish."
To complement the exceptional Ridolfi Brunello di Montalcino, we turn to Pecorino al Tartufo Striato. This cheese is a masterpiece created by renowned cheesemaker Luigi Guffanti, who set out to craft a cheese with a striking and aromatic streak of truffle and vegetable ash. The result is a cheese with a firm white paste and a rind dusted with oak powder, yielding a wonderfully balanced flavor.
The truffle infusion adds a layer of complexity that pairs beautifully with the sharpness of pecorino. Every bite is a sensory journey, and it's no surprise that Luigi Guffanti's family has been perfecting their cheese craft since 1876. Their commitment to tradition and artisanal excellence shines through in every bite of Pecorino al Tartufo Striato.
As the sun dipped below the horizon, casting a fiery glow across the West Coast skyline, we couldn't help but notice how closely it resembled the vibrance and smoldering depth of the wine in our glasses. It was a moment of pure indulgence, a reminder of the simple joys of life, and a promise that September evenings like this one would be cherished forever in our memories.
Pairing wine and cheese on a lovely September evening is not just about the flavors; it's about creating moments that linger in your heart long after the glasses are empty. The 2016 Ridolfi Brunello di Montalcino and Pecorino al Tartufo Striato are a match made in culinary heaven, and together, they elevate the art of savoring life's beautiful moments.
The experience was nothing short of magnificent, and I'm excited to share some of our favorite pairings from that memorable evening.
First on our tasting journey was Keen's Cheddar, a cheese known for its firm texture and robust grassy flavor. This cheddar proved to be a perfect companion to the smoky and peaty notes of Johnnie Walker Black Label. For those who appreciate the complexity of both cheese and whisky, sipping the Johnnie Walker neat or with a single ice cube is a must to fully appreciate the intricate layers at play.
Our next pairing featured a 4-year aged Gouda, celebrated for its deep caramel color and sweet, crunchy crystalline texture. This cheese's subtle sweetness beautifully complemented the smoothness of the whisky, and the butterscotch finish of the Gouda harmonized with the rich, malted notes in the whisky. Sip the whisky alongside bites of Gouda to experience the delightful interplay of flavors, and you'll understand why this pairing is so enjoyable.
For those who crave bold flavors and intriguing contrasts, Fourme d'Ambert, a great cow’s milk blue cheese from France met its perfect match with Johnnie Walker Black Label. The creamy and mildly nutty blue cheese profile paired intriguingly with the whisky's peaty and smoky character. The whisky's earthy notes provided a nice contrast to the creamy texture and mild flavors of the blue cheese. But we took this pairing one step further and enjoyed some on a warm slice of Artisanal’s new Chocolate Cherry Sourdough Bread that introduced a delightful element of sweetness and tart from the cherries and great texture to our tasting experience.
I have enjoyed Johnnie Walker Black my entire adult life and the three cheeses we tasted are my absolute favorite cheeses with this scotch. Whether you're a cheese enthusiast, a whisky connoisseur, or simply someone who enjoys the finer things in life, this pairing adventure is one worth embarking on. So, gather your favorite cheeses and people to be with, pour a glass, and savor the delightful interplay of flavors that await you.
Dan Dowe
Owner and President
My family and I have become invested in Artisanal for many reasons. Personally, a passion for the food business goes deep. My dad ran a corner grocery store that his dad began in the 1920’s. It’s kismet how the path we took to expand into bread led us to relocate the Artisanal business to a small town in Central New York within walking distance of my family's old store.
When we got into Artisanal Premium Cheese we immediately became enamored with the whole world of cheese. Trips to Europe and across the USA to meet the finest cheesemakers and learn the business were amazing. But, soon into this journey, we saw a much bigger horizon and we are inviting new shareholders to be part of it.
In a similar vein to Starbucks, which recognized the need to begin with a small cluster of cozy coffee shops to introduce a European coffee culture, we envision a comparable approach. Our vision involves the establishment of a unique concept in the USA—an unprecedented cheese store that is also a cheese cave. This concept, the first of its kind in the country, will not only offer an extensive selection of cheese but will also serve as a delightful space for cheese enthusiasts to savor and explore our offerings. Our dedicated and passionate staff will play a pivotal role in sharing their expertise and ensuring an exceptional experience.
Our expansion plan is ambitious but well-considered. We intend to open additional locations across the USA, with a strategic focus on the western and southern regions. This geographical expansion aims to reduce online shipping costs and make our unique offerings more accessible. As we continue to grow, we anticipate enthusiastic responses from communities eager to have a local presence of our establishment.
We think our new format will enable Artisanal Premium Cheese to become the leading lifestyle brand in a $4 billion category. Small artisan cheese makers, importers, food distributors and supermarkets that all make up the $4 billion category are not positioned to build a single umbrella brand over a wide range of cheeses from around the world. Plus, our roots are in fine-dining, two Michelin star fine-dining, on a small mahogany cart at Picholine where the aging of cheese to perfection started in a Wine room closet with humidity and temperature controls. People love cheese and wine, and we know both well.
We have come a long way since the ‘cart’. It’s fun to be part of Artisanal, but we think we have a chance to do something incredible with the business. A real American success story built on vision and hard-work. We hope you become part of the Artisanal Owner’s Club and share in our journey ahead.
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Mainvest supports local small business ecosystems by allowing the community to invest directly in Main Street.
Nestled near the Appalachian Trail, close to Balsam Gap and south of Haywood County, lies one of our favorite outdoor escapes.
After a leisurely drive and a hike of about ninety minutes, we reach a sprawling plateau beneath the open sky. Here, we spread our blanket and welcome an August afternoon, where nature's flavors and sensations dance on the breeze, lightly cool like the touch of soft linen.
Our picnic basket pays homage to both the land and our desire for indulgence. Figs and pistachios mingle with a crusty sourdough loaf, setting the stage for the stars of our mountain repast – Woodford Reserve Bourbon and Jasper Hill Cheddar.
Jasper Hill Clothbound Cheddar boasts a quintessential English texture, revealing a symphony of sweet caramel and milky richness that sets it apart. An interplay of sweet, savory, nutty, and tangy notes gives way to a rustic, creamy texture on the palate.
Enter the captivating Woodford Reserve Distiller's Select Bourbon, a copper-hued masterpiece with orange highlights. Its butterscotch-like aroma beckons, paving the way for a sip that transports the taste buds on a fruity journey – notes of orange, apricot, and tropical intrigue. The finish is a crescendo of caramelized delight, accompanied by a lively burst of burnt-orange zest.
The bourbon is enchanting smooth and opulent. Yet, it's the dance between the Cheddar and Bourbon that elevates this experience to the extraordinary. Harmoniously, they surpass their individual greatness, forging a sublime pairing that defies simple description. Sipping the bourbon while the cheddar luxuriously melts on the tongue, its tanginess and depth intertwine with the bourbon's lingering embrace – an experience that words fail to capture.
In the distance, an elk crosses the gap, a sight that bridges nature's vastness with an intimate connection. It's a poignant reminder that within these moments lies the essence of existence itself.
We know you'll love exploring the deep richness that comes from the pairing of these two complex and delightful flavors.
]]>Provoleta is a delicious Argentine dish made with grilled provolone cheese, typically served as an appetizer or side dish. It's easy to prepare and brings a burst of flavor to your table.
Here's a simple recipe to make Provoleta:
Prepare the grill: Preheat your grill to medium-high heat. If you don't have a grill, you can also use a cast-iron skillet or a grill pan on the stovetop.
Slice the Provolone: Cut the Provolone cheese into thick slices, about 1/2 to 3/4 inch thick. The cheese should hold its shape during grilling, so avoid cutting it too thin.
Season the cheese: Brush both sides of each cheese slice with olive oil. This will help prevent sticking and give the cheese a lovely golden color as it grills. Sprinkle the dried oregano, red pepper flakes (if using), and black pepper over the cheese slices.
Add garlic slices: Make small slits or pockets in the cheese using a knife and insert the thinly sliced garlic into these slits. This will infuse the cheese with a delicious garlic flavor as it grills.
Grill the Provoleta: Place the seasoned Provolone slices directly on the grill or in the grill pan. Grill the cheese for about 2-3 minutes on each side, or until you see grill marks and the cheese starts to melt slightly.
Serve: Once the Provoleta is nicely grilled and has developed a golden crust, remove it from the grill and transfer it to a serving plate. You can serve it on its own or with some crusty bread or baguette slices for dipping.
Enjoy: Provoleta is best enjoyed while it's still warm and gooey. Encourage your guests to dip pieces of bread into the melted cheese and savor the flavorful combination.
Note: If you prefer a softer, more melted Provoleta, you can cover the grill or use a cloche or metal dome to trap the heat and help the cheese melt faster. However, be careful not to overcook it, as Provolone can become too runny and lose its texture.
Traditionally Provoleta is served with Chimichurri. Food & Wine has our favorite recipe here https://www.foodandwine.com/recipes/traditional-chimichurri.
Provoleta is a versatile dish, and you can also add other ingredients like roasted red peppers, herbs, or even a drizzle of honey to enhance the flavors to your liking. As a fun flavor experience substitute one of our other hard cheeses.
Enjoy this tasty Argentine treat!
Did you try this recipe? Maybe you replaced the Provolone with Comté or have your own version.
Tell us about it. Let us know at https://www.facebook.com/ArtisanalCheese.
The Loire Valley is known for its dry white wines, such as Sancerre, Pouilly-Fume, and Chenin Blanc – and it has the second-highest concentration of sparkling wine in France and one notable one – Bouvet Ladubay, owned by the prestigious house of Kobrand. The Valencay appellation in the valley is also significant as it is one region that covers the production traditions of both wine and cheese making it unique in two ways.
Artisanal’s Valencay cheese from the Loire Valley was an early discovery for me that still has a special place, so much so, that we brought a lot of Loire Valley cheeses into Artisanal during the holiday season to help our customers celebrate. Within our line of cheese from the Loire Valley is this vibrant, creamy, and delicious white goat’s milk cheese covered in charcoal ash. The edible ash coating is a tradition going back hundreds of years and as lore has it, to keep the flies off the cheese to allow it to grow a natural and very thin rind. With its soft creaminess and milky flavor, Valencay is refreshing and pairs so well with the crispy wines of the Loire Valley, especially Bouvet, as the tiny bubbles add effervescent that melds well with the lusciousness of Valencay and helps clear one’s palette too – a sparkling experience for sure.
For history buffs – the flattened top of the pyramid-shaped Valencay derives from the rule of Napoleon, who upon his return from Egypt demanded that the tips of the pyramid-shaped Valencay be cut off. There is always great joy and conversation when cheeses from the Loire Valley are being enjoyed with friends and family, but if there is a pause in the evening’s exchange the ‘beheading’ of Valencay is a perfect interlude to show you-know-your-stuff and restart the festive engagement.
At Artisanal we currently feature three classic Loire Valley cheeses – Valencay, Artisanal, Selles-sur-Cher and St Maure. Each of these cheeses has its unique image and style, but they are quite similar in taste, and certainly, quality, as they are superstars of a region acclaimed for greatness in wine and cheesemaking. A swipe of these cheeses on a baguette or our Artisanal Crackerthins is the simplest and a delicious way to enjoy the cheese of the Loire Valley.
The Loire Valley is filled with small-batch artisan makers on both sides of the aisle that produce pairing marriages of wine and cheese that are made in heaven, or one more special place, “the Loire Valley” as our French friends would want us to think. It’s certainly worth a trip from the Atlantic Ocean to a stay in Pouilly-Fume along the Loire River a life-lasting experience as you visit the winemakers, see how the cheeses are made, and take in the singular beauty of the Loire Valley.
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference!
DAN
]]>However, when you learn more about the other side, extreme views can soften so now I’m a blue cheese lover. I confess I converted from pure ignorance. Blue cheese I thought was that very strong, spicy type that burned a bit on your throat. Not that it was bad, but there were far too many other things to eat – cheese or non-cheese – to ever come back to blue cheese.
But, once I learned that all blue cheese is actually white – I turned the corner. What makes a cheese blue is largely mechanical as a device with long pin-needles is pushed into a wheel of cheese that has the penicillium roqueforti culture in it. The needle-holes allow air inside the wheel of cheese to promote the growth of normal mold. Had they not done this procedure the cheese would remain white – but it still would be the same cheese that is now blue by classification.
When I got involved in Artisanal, I learned this – blue cheese can vary so much that almost no one should say they dislike blue cheese. It can be made from cow, goat, or sheep’s milk or even a mix of a couple of milks. It can have a lot of blue veins in it like Cabrales from Spain, or not much at all. It can be aged in wax or leaves like Valdeon to further soften its bite. It can be rich and creamy, or it can be hard and crumbling.
My favorite blue these days is Gorgonzola Cremificato one of the finest of the Italian blue dolce’s (means sweet in Italian.) Here she is...
Rich, creamy, and milky as it's made from cow’s milk and as you can see not as blue. It’s soft and super flavorful and great with fruit, like a dollop on a fresh fig of the quality my barber Joe from Sicily grows in his garden on Long Island, or with nuts. Swiping a heaping knife full across a piece of crusty bread will make you wonder why you don’t do it at least once a day. And, with all its moisture and creaminess it melts immediately even without direct heat – just put some on a hot steak or burger or vegetables off the grill and watch it ooze and make your meal so special.
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference!
DAN
]]>This year you too can share this grand expression of good tidings with family, friends, colleagues, customers, and clients, teachers and coaches, neighbors and caregivers, and those special people that do us favors and we just don’t know how to thank them.
With Artisanal, it starts with excellence in working with the finest cheesemakers in the world, then aging cheeses and nurturing them to perfection and, ultimately, delivering them in Artisanal style with our renowned Collections including the Classic Red Tin, the popular Celebration Collection - 8 Cheese or 5 Cheese options, or present your selected cheeses, then send them as gifts in our impressive French Wooden Gift Box, which of course include our informative Fromager Notes to highlight the cheeses and display tags to make for beautiful presentations and memorable culinary experiences.
For group orders, our staff would be delighted to walk you through the process and create a customized offering with special pricing and shipping requirements with notes to your gift recipients. You can call us at 1-833-Cheese1.
Or, consider a gift that is enjoyed long after the holidays have passed leaving warm feelings about your thoughtfulness into 2022. The Artisanal Cheese Club offers 3, 6 and 12-month subscriptions with our traditional 4-cheese shipments or the smaller
2-cheese shipments, delivered as your gift each month. Club members will discover new delights each month and each shipment is enough for a nice group gathering and that’s all because of you!
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference! DAN
The turkey, stuffing and all of the side fixings need planning and preparation. My recommended cheese offering is simple to prep and serve and like the cornucopia – overflowing – but with flavors and textures. Just place the selected cheeses on your serving platters one hour before your guests arrive to allow the cheese to warm to room temperature – maximizing the palate-pleasing flavors. Garnish with dried or fresh fruits, nuts, crackers or thinly sliced baguettes and your guests will begin to enjoy a wonderful gathering (and stay out of the kitchen!) while you finish off preparations of the day’s beautiful dinner.
For this year’s Thanksgiving Day cocktail hour, I will simplify the process by serving the appropriately-named Thanksgiving Collection, featuring five flavor-packed cheeses that complement each other while offering palate-pleasing choices for each guest.
Heublumenkäse
A rich cow’s Bavarian-style cheese coated with organic flowers and herbs with a woodsy aroma reminiscent of a seasonal stroll amidst fall foliage.
Gouda, 4-Year-Old
Gouda is simply unrivaled for that perfect balance of salty and sweet. Our four-year-old has a sweet aftertaste like butterscotch. How can sweetness be part of a cheese four years old? When the curds and whey are separated when cheese is made, most of the lactose (natural sugars from an animal’s milk) are washed away in the whey, but the amount that remains in the curds over time with aging crystalizes and gives that slight “crunch” that releases the milk sugars and leaves you with an amazing sweet aftertaste.
Hoja Santa
Leaf-wrapped cheeses add a whole new dimension to cheeses in appearance and flavor. One, on a cheese platter, a leaf-wrapped cheeses captures immediate attention so read the Fromager Notes we include to be well-versed. Leaves, like the Hoja Santa leaf used in this cheese can impart flavor like licorice or anise and a pleasing aroma to add to the creaminess of this soft goat’s milk cheese.
Robiola Bosina
A creamy blend of cow's and sheep's milk shaped as a flat, square little pillow with luxurious, smooth, well-balanced flavors. Bosina's has a resilient rind with an interior deliciously runny.
Ubriacco di Raboso
From the Treviso region of Italy this semi-hard raw cow’s milk cheese is aged for six months and then immersed in Raboso grape must (skins) for weeks to develop its flavor and aroma and color.
All Artisanal cheeses, are shipped to your home, or to your host if you want to offer something special, and they include Fromager Notes describing the cheeses and a display tag that shows the name of the cheese, milk type, and country of origin. Within minutes guests will share the cheese discoveries and build a memorable social occasion before your Thanksgiving Dinner. I love cheese, my family and friends love cheese too and since it was meant to be enjoyed with others in a communal setting, a Thanksgiving platter from Artisanal Premium Cheese is easy, delicious, and a sophisticated way to begin your Holiday celebration. So much to be thankful for – including outstanding cheeses!
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference!
DAN
]]>Beer, like wine, is fermented. But, unlike wine, beer has a gas that can offer a whole new dimension to cheese pairings, plus it doesn’t clash with saltier cheeses as the tannins in red wine can do. Also, because of the effervescence in beer, it acts as a palette refresh from the creaminess experienced with eating cheeses like double and triple-crème cheeses, or soft goat’s milk cheeses too.
So, with beer in mind and to build a companion cheese platter, if you are an ally of ales, a pal of porters, brethren to brown brews, or a lover of lagers here are some cheeses we are offering as perfect pairings with beers produced by the FX Matt/Saranac Brewery in the same town where we ship our cheeses. Soon we will be offering curated collections of these cheeses and beers from Saranac in the same shipment – because of laws in place we can only deliver this expertise to customers residing in New York State.
Heublumenkäse
A rich cow’s Bavarian-style cheese coated with organic flowers and herbs with a woodsy aroma reminiscent of a walk in the park or a hike.
Doubleday's Choice
A cow’s milk cheese made in Cooperstown, NY when baseball is at its peak and washed two-times a week with apple cider in the first seven weeks after the cheese was made to give it a distinct aroma and flavor.
Cheddar, Artisanal 2-Year Aged
A Vermont classic this cheddar is aged for 2 two years and has all you would want in an American cheddar cheese – creaminess, slight tart, wholesome aroma and so versatile as a snack or to use in cooking.
Gouda, 4-Year-Old
It’s four-years-old and has a sweet aftertaste like butterscotch. How can sweetness be part of a cheese four years old? When the curds and whey are separated when cheese is made, most of the lactose (natural sugars from an animal’s milk) are washed away in the whey, but the amount that remains in the curds over time with aging crystalizes and gives that slight “crunch” that releases the milk sugars and leaves you with an amazing sweet aftertaste.
Hoja Santa
Leaf-wrapped cheeses add a whole new dimension to cheeses in appearance and flavor. One, on a cheese platter, a leaf-wrapped cheeses captures immediate attention so read the Fromager Notes we include to be well-versed. Leaves, like the Hoja Santa leaf used in this cheese can impart flavor like licorice or anise and a pleasing aroma to add to the creaminess of this soft goat’s milk cheese.
Fourme d'Ambert
I love this blue cheese because... it’s like eating chewy fudge. It’s creamy but has substance to it giving it a nice bite, but as a “cow’s milk” blue cheese its doesn’t have the stronger blue cheese taste you will find in a classic blue cheese like Roquefort. In fact, it has a milkier taste to it with a nice finish of blue.
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference!
DAN
]]>As far as selection, a cheese platter should have a “personality” to create a conversation and make it eye-appealing. To build the platters ‘personality’ select cheeses of different milk types, or from various countries of origin, or vary them by texture, some soft and some hard, or blend different colored rinds for the cheese board or platter. Every cheese we ship includes a Fromager Note to highlight the story of the cheese, how to pronounce it and the types of wines and beers we suggest for pairings. We also include Artisanal display tags to use in presenting a cheese platter to help your guests connect with the cheese by name, milk type and country of origin. This will start the conversation among your guests and allow you to be the most informed host from having read the Fromager Note and feeling confident in your cheese and pairing knowledge.
Here is a great four-cheese platter that features one cheese from each of the four quadrants of our CheeseClock® starting with a Mild cheese Brillat-Savarin. Brillat is a triple cream cheese meaning it has 75% butterfat content and qualifies as “ice cream for grown-ups”! Progressing ahead to a Medium-strength cheese I would suggest Jasper Hill Cheddar a clothbound cheddar aged in underground caves in Vermont for at least nine months making it less of a creamy cheddar, but one packed with cheddar flavor. Moving into “red wine territory” on the Artisanal CheeseClock® to a Bold cheese I like Ubriaco di Raboso. Ubriaco means “drunk” in Italian and because this cheese is aged with grapes that were crushed to make wine and packed around the outer ride of the wheel of cheese while it was aged in barrels it has a distinct aroma of wine and delicious. Plus a nice story to share to get the conversation going!
For a Strong cheese to finish off the collection I would do Dutch Gouda. It’s four years old and has a sweet aftertaste like butterscotch. How can sweetness be part of a cheese four years old? When the curds and whey are separated during the cheese making process most of the lactose (natural sugars from an animal’s milk) are washed away in the whey, but the amount that remains in the curds over time with aging crystalizes and gives that slight bit of a “crunch” that releases the milk sugars and leaves you with an amazing, sweet aftertaste.
As always, maximize the full flavors of cheese by serving them at room temperature.
I love Artisanal Cheese and enjoy sharing it even more – you can Taste the Difference!
DAN
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