BUY IT at the

Cheese Shop Spring Sale Features
Check out what’s new in the Cheese Shop
Steve Sando, the man behind Rancho Gordo, lovingly cultivated a
special favorite bean of Marcella Hazan, the well-known Italian cook
and cookbook author: the Sorana bean, an Italian cannellini bean
with a thin skin and creamy interior. Sadly, Marcella passed away just
days before Steve was able to harvest the crop of beans, though he named
them for Marcella, of course.
Col. Pabst Worcestershire Sauce is made in Milwaukee, Wisconsin, from
all malt amber lager, plus stuff you’d like to think is in all brands of
Worcestershire sauce but probably isn’t, like tamarind, madras curry, and
fresh ginger… this stuff is wicked good.
ROOTS ROOTS
Pyrenees.
ROOTS
Seersucker Candy Co, from Nashville Tennessee – the same folks who
bring us Olive and Sinclair Chocolate bars created a second line of
candies and confections. Our favorite, Muzzle Loaders, are dark chocolate
shells filled with liquid salted bourbon caramel. Their Cherry Bombs and
Salted Caramels aren’t bad, either.
Enzo Extra Virgin Olive Oil from California, estate grown and produced
from organic olives by the Ricchiuti family.
Mademoiselle Miel of Honey Bon-Bon fame has
PRODUCT
added her newest spring flavors, always a sign that spring is around the
corner. Mad Miel now makes two bars, a white chocolate and dark
chocolate bar sweetened with maple syrup, and dark chocolate Cocoa
Bombs for all you cocoa lovers
out there.
CHEESE
From Red Head Creamery we welcome two cheeses: Little Lucy, a brie
style soft ripened cheese, and Lucky Linda, a farmhouse cheddar.
Redhead Creamery is a local dairy farm and creamery. The milk from the
dairy’s herd of 180 cows is turned into delicious cheese right on the farm.
Arpea de Brebis a nutty, tangy sheep’s milk cheese from the French
Oma... not new but, oh, so delicious right now. It’s creamy, dreamy, and
out of this world. Made by cheesemaker Sebastian Von Trapp at Jasper
Hills in Vermont from organic cow’s (mostly Jersey) milk.
Casa Lusa is back (!), all the way from Portugal, after a lengthy absence
from our cheese case. YAY!
Olympia Provisions Pepperettes
Olympia Provisions started making these little shorties and wrapped them
up all cute in a pocket-sized box. Perfect for snacks, travel, pocket meat,
and little gifts to say, “I love you... and you love meat.” Pepperettes come
three to a pack and are about 2 ounces total. Try all three - Petite Pierre-
Juniper & Sea Salt, Kleine Schweine- Caraway and Coriander, and Flaco
Paco- Paprika & Garlic.
Parmigiano Reggiano
Reg. $18.99/lb Sale: $13.99/lb
From the Emilia-Romagna region of Italy, and
aged a minimum of two years, Parmigiano-Reggiano
has a piquant, complex, fruity, nutty, savory
flavor we often identify as umami. Widely regarded
as one of the world’s greatest cheeses, we
love to eat it out of hand with salami, prosciutto,
good bread, and wine.
Pierre Robert
Reg. $19.99/lb Sale $14.99/lb
This is a luscious triple-crème style cheese from
3rd generation cheesemaker Rouzaire. An aged
version of Brillat-Savarin, it is creamy and decadently
rich. Pair with Champagne or other
sparkling wines.
Widmer’s 6 Year Cheddar
Reg. $16.99/lb Sale $12.99/lb
You’ll find everything you’re looking for in this six
year old, cow’s milk cheddar; a classic extra sharp
cheddar that is buttery with notes of sweet grass
and butterscotch.
Pleasant Ridge Reserve
Reg. $20.99/lb Sale $17.99/lb
It is nearly impossible to think of American artisanal
cheese without thinking of Pleasant Ridge
Reserve, winner of multiple American Cheese Society
awards. Made by Uplands Cheese Company
in Dodgeville, WI, Pleasant Ridge Reserve is
based on French Beaufort. Pleasant Ridge has a
full, creamy mouthfeel with flavors ranging from
sweet, savory, nutty, and grassy.
Prices effective March 1-19, 2016
Marieke Aged Gouda
Reg. $19.99/lb Sale $16.99/lb
From cheese maker Marieke Penterman in
Thorpe, Wisconsin, this two year plus aged gouda
is one of our best-selling, local farmstead
cheeses. Sweet and nutty, with a butterscotch finish.
Abbaye de Belloc
Reg. $22.99/lb Sale $18.99/lb
This is a Benedictine Monastery cheese from
Aquitaine in the Basque region of France. It is
made from the milk of red-nosed Manech sheep.
It has semi-hard texture with a smooth ivory interior,
toasted nut notes, and a hint of caramel.
Dehesa des los Llanos
Reg. $24.99/lb Sale $19.99/lb
This Manchego is truly the cream of the crop!
Gold medal winner at the prestigious World
Cheese Awards, this farmstead cheese is aged 9
months and presents a far more complex flavor of
fruit and nuts than any other. Pair with Rioja,
olives, and almonds.
Montgomery’s Cheddar
Reg. $28.99/lb Sale $20.99/lb
Made from the raw milk of Friesian-Holstein
cows, Montgomery’s cheddar is still made by
hand using an old world cheddaring process in
the legendary land of King Arthur. Note the rich
buttery flavor, with grassy, beefy notes. Pairs wonderfully
with stout, full flavored ales, and bold
Cabernets.
@surdykscheese
Tome de Aquitaine
Reg. $19.89/lb Sale $15.99/lb
This washed rind goat’s milk cheese is a rare find,
and this beauty, also known as Clisson, is washed
with Muscadet and Sauterne wines by affineur
Jean d’Alos in Bordeaux. This boozy rinse imparts
a light, floral, sweet flavor up front and a fragrant,
fruity, creamy finish.
Durrus Irish Farmhouse Cheese
Reg. $28.99/lb Sale $22.99/lb
Raw cow’s milk cheese made using traditional
methods in the beautiful upland valley of Coomkeen,
on the Sheep’s Head peninsula, West Cork,
in the far southwest of Ireland. Made by Jeffa Gill
since 1979, the flavors are of sweet bread dough
when young to woodsy, nutty, and with a tangy
meatiness as it ages.
Northern Lights Blue
CHEESE
Reg. $17.99/lb
Sale $14.99/lb
Northern Lights is a hand-crafted blue made by
long time cheese maker Joe Sherman. Joe uses
milk from Brown Swiss cows that pasture near his
home in Plato, MN, producing a full flavored blue
with a buttermilk tang and salty finish.
B&W Italian Roast Organic and
Fairly Traded
Reg $13.99/lb Sale $11.99/lb
The deliciously dark roast of the coffee beans creates
a perfect blend of ripe fruits and is less
acidic than other dark roast blends. The best
part? A smooth and smoky finish.
45