NEW ARRIVALS AND RECIPE SECTION

Stilton Long Clawson DairyEngland $28.50 / LB
Long Clawson Dairy was founded in 1911 when 12 farmers from the Vale of Belvoir formed a co-operative to produce Stilton Cheese in the village of Long Clawson. Traditionally made rich taste and texture, tangy but balanced. Made with vegetarian rennent

Lemon White StiltonEngland $29.50 / LB
This unusual dessert cheese is made with vegetarian rennent and is dotted with candied lemon peel. It has no blue veining, is mild in flavour with a tangy, sweet lemon taste. Quite the conversation piece on a cheese tray!

Pear and Apple White StiltonEngland $27.50 / LB
Creamy White Stilton has been blended with succulent chunks of pear and apple to deliver a wonderful orchard flavour. Made with vegetarian rennent it has no blue veining.

Cranberry Wensleydale England $23.50/LB
Clean, mild, slightly sweet flavour with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries of the finest quality. Wensleydale with Cranberries is an innovative blend of flavours.

Fiscalini San Joaquin Gold California $25.00 / LB
We've had this one in before - but not recently. An American Original Farmstead Cheddar Cheese. In the European tradition of naming unique foods after the location where they were first produced the cheese is named after the rich San Joaquin Valley of California. Aged 16 months, nutty flavour and Parm-esque texture


The Farmstead Difference

We love Fiscalini Farms and Cheese Company. John Fiscalini's dream to make his own cheese started many years ago. After visiting Lionza, the small town in the Swiss Alps where his family originated, his cheese making plan came together. John envisioned the dairy and cheese facility that his forefathers established in the 1700's.

Picturing the cows grazing on the lush green grass of the mountainsides, he decided to continue the tradition of making a hand-crafted farmstead cheese. Aged Cheddar and Parmesan were selected as the cheeses that he wanted to make.

Fiscalini was among the first dairies in California to be certified by the Dairy Quality Assurance Program for environmental responsibility, and was the first dairy in the nation to be certified for compliance in animal welfare issues. Their cheeses are made with only natural products, using raw milk. They add no colors, preservatives, or other artificial ingredients. Fiscalini cheeses are made in an open vat, in small quantities, handcrafted the old-fashioned way. They do not pasteurize the milk, which allows for the wholesome, natural flavors of the fresh clean milk to be expressed in the cheese.


RECIPE SECTION

Comte Cheese Frittata Serves 4:
1 medium onion, sliced
Olive oil
8 eggs
1 cup milk
6 sun-dried tomatoes in oil, drained and chopped
Salt, cayenne and nutmeg to taste
6 ounces Comté cheese, grated (1 1/2 cups packed)
6 ounces quality ham, cubed
8 asparagus spears, steamed until tender

1. Preheat the oven to 400˚F.
2. Sautéthe sliced onion in olive oil until soft. Reserve.
3. Using a fork, beat the eggs with the milk. Add the sun-dried tomatoes, reserved onions, salt, cayenne and nutmeg to taste. Stir in the grated Comté and cubed ham and mix well.
4. In a medium oven-proof skillet, heat olive oil over medium heat. Add the egg mixture and cook for a few minutes, until the bottom starts to set. Arrange the asparagus on top. Place the skillet inthe oven and cook until puffed and golden, 10-20 minutes.
This recipe is from the Comte Cheese Association

We'd like to hear from you!
Email us your favorite cheese recipes and you may be published in The Cheese Shop on Park BLOG BLAST. Remember - traditionally made cheeses only please!

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recipes@thecheeseshoponpark.com

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Happy Holidays!