| Welcome to the Cheesetique March Newsletter
Greetings, Cheese Lovers! Long time no email! I'm sorry I've been so electronically negligent, but after our most recent addition arrived in December, it took me a couple months to get my cheese legs back. But now they're back with a vengeance, so hold onto your hats (and not just because it's so windy outside). Cheese classes are back and St. Patrick is just around the corner! It's Easy Being Green Celebrate St. Patrick's Day this whole month by trying a bunch of our fabulous Irish cheeses. They'll be arriving all month, so keep checking back for the newest additions. We'll even have an Irish cheese platter available, so order yours today. This Month's Cheese Class: Super-Aged Stunners In honor of the eternity that has elapsed since our last class, this month's theme will be Super-Aged Stunners. Join me as we learn all about the cheese aging process, the difference between "maturing" and "rotting", and why hard-aged cheeses are so darn tasty. We will taste a selection of cheeses from all over the world. The only commonality is that they're old as the hills! The cost is $20 per person and you can expect to spend about an hour and a half learning and tasting. Beverages and accompaniments will be served. Act quickly - this will fill up in no time! The five dates are: Tuesday, March 13, at 7:15PM Tuesday, March 20, at 7:15PM Wednesday, March 21, at 7:15PM Tuesday, March 27, at 7:15PM Thursday, March 29, at 7:15PM Email tastings@cheesetique.com to sign up. Let me know the date(s) you prefer and how many are in your party. If you are available on more than one date, please let me know. That way, we can fit more folks. 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 (48 hours advance notice, please), we will refund the full amount minus the Paypal fee. See you soon! 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 Dubliner and Guinness Fondue With the weather still nippy, there's no better time for a heady fondue, rich and dense with cheesy and Guinnessy goodness. |
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When to Serve
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Ingredients (Serves Six) 2 cups small red-skinned potatoes, halved Directions |
Featured Product: Kerrygold Butter When I asked one of the best chefs in the area which butter he recommends, his answer was swift: "Kerrygold. Period." That was all the recommendation I needed. The equation is simple - Happy Cows = Better Butter! The ideal Irish climate creates a wonderful environment for our bovine friends. They eat moist grass and drink crystal-clear water all day. Their milk is rich, creamy, and full of flavor. All of that love goes right into the butter. You will taste it in every bite. Come see why Kerrygold butter is one of the most beloved around the globe. If you must use St. Patrick's Day as an excuse, be my guest. But don't be surprised if Kerrygold butter becomes your year-round choice. Only $3.95 for an 8-ounce package. |
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