| Welcome to the Cheesetique July/August Newsletter
Greetings, Cheese Lovers! Time for me to wax poetic about the beauty of American cheeses... Jill's Whirlwind July What a month! Starting in New York, I braved the world-renowned Fancy Food Show in New York City. Imagine miles and miles of amazing food - all just waiting to be tasted. Don't worry - I did my duty as your faithful cheesemonger and made it my mission to discover some new beauties. From Australia to France to California, the new and exciting cheeses were everywhere. Start checking in soon as we bring these new finds to Cheesetique. Just this past week, I went to my hometown of Louisville, Kentucky to attend the American Cheese Society conference. The week was filled with amazing lectures and discussions featuring the "who's who" of American cheese. What a joy to learn how to select, maintain, and appreciate the fine cheeses that are being produced in this country! As I sat in one lecture in particular (topic: Nurturing Terroir: Encouraging Local Influences to Create Unique Cheeses), I was struck by the fact that try as I might, I would never be able to convey to our customers what a unique, amazing world they are part of when they appreciate the cheeses at our shop. When they arrive at our door, these creations have reached a new stop in an incredible journey. But this last step is just as important as where the milk comes from. This is where you come in - ready to enjoy the fruits of the cheesemakers' labor. Sharing your thoughts with us allows us to do our job more fully by improving our offerings and sharing your feedback with the producers. I urge you all to come and witness our renewed excitement over our American artisans (tasting is encouraged)! Congratulations to Fancy Food Show and American Cheese Society Winners! Many of the cheeses at Cheesetique were winners at both events. In particular, Rogue Creamery (try their 1st place Smokey Blue), Everona (Piedmont & Muffaletta were big sheep's milk winners), Jasper Hill (Constant Bliss won best soft-ripened cheese), Westfield Farm (yeah Chocolate Goat!), Cypress Grove (Purple Haze and Humboldt Fog), Belgioso (their Creamy Gorgonzola has always been a hit with us!), Old Chatham Camembert, the list goes on and on! We're so proud to carry many of these winners. Ok - waxing poetic complete! On to the announcements... Now Open Monday! Starting the week of August 1, Cheesetique will be open SEVEN DAYS A WEEK! The Monday hours are the same as our other weekdays - 11 AM till 7 PM. Please stop by and see all that Monday has to offer! Our Next Cheese Class: Stinky Cheeses What more could you ask for? A whole evening of stinky cheeses! We will learn to savor the stink of some of the finest washed-rind and otherwise "fragrant" cheeses in the world. This is not for the faint of heart - or weak of nostril. Available Dates: Tuesday, August 16 at 7:00 PM Thursday, August 18 at 7:00 PM Sunday, August 21 at 6:00 PM Please email tastings@cheesetique.com to sign up for the tasting. Please let me know the date you prefer and how many are in your party. The cost is only $15 per person. Act quickly - this will fill up in no time. Participants can expect to spend about an hour learning and tasting. Sparkling water and accompaniments will be served. Please note: Once we fit you into a slot, I will send you a Paypal invoice so you can pay securely online. If you need to cancel (24 hours advance notice, please), we will refund the full amount. Happy Summer! Jill Erber, Proprietor/Cheese Lady Cheesetique Specialty Cheese Shop direct email: jill@cheesetique.com Click here to visit Cheesetique's web site. You can learn more about the shop, see location and hours, and view archived issues of the newsletter. |
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This Issue’s Featured
Recipe Chocolate Goat Cheesecake In honor of Westfield Farm's victory at the American Cheese Society, we are using their recipe for an amazingly rich, tangy, and (of course) chocolaty cheese cake. Instead of cream cheese, this recipe uses the one-of-a-kind chocolate goat cheese that we have all come to love. |
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When to Serve
It
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Ingredients Crust: Directions |
| Variations This cheesecake is just begging to be covered with strawberries or raspberries. Make sure they're ripe, which shouldn't be hard in this weather. Copyright 2005 Cheesetique LLC. All rights reserved. |