GET YOUR GOAT
When: Thursday, June 19, 2008 6:30pm - 8:00PM
Where: The Cheese Shop On Park 329 Park Avenue North
How Much: Tickets are $20.00 in advance and $30.00 the day of the event. Tickets are available for purchase in The Cheese Shop On Park or by phone with a credit card (407) 644-7296 - please DO NOT leave your credit card info on our voicemail - if you leave a message we will call you back.
GET YOUR GOAT - What to expect
Sample and compare goat cheeses, fresh and aged from all over the world paired with the appropriate wine and gourmet accoutrements
No pretense or boring seminar, but active tasting and open forum discussion that truly helps you to discover new cheeses
Participants enjoy a 15% discount on all cheese and wine sampled during Get Your Goat and 10% off everything else in the shop
This is a walk through tasting event, there is no seating
Space is limited so get your tickets early! Our previous event sold out.
Advance ticket sales end at 7PM the day before the event - Wednesday June 18, 2008 See our website for our cancellation policy www.thecheeseshoponpark.com/events
Thursday, May 29, 2008
Sunday, May 25, 2008
WE WILL BE CLOSED THIS TUESDAY MAY 27, 2008
The Cheese Shop On Park will be closed Tuesday May 27, 2008 for the Memorial Day Holiday (we're always closed on Mondays) so your resident Cheese Mongers can enjoy a long weekend.
Have a happy and safe Memorial Day Weekend!
We'll see you on Wednesday
Have a happy and safe Memorial Day Weekend!
We'll see you on Wednesday
NEW ARRIVALS
NEW CHEESE
Cambozola Blue Brie - Germany $20.00 / LB - We've had many customers request this cheese and we finally got our hands on a lovely wheel. The cheese maker describes it as a cross between Camembert and Gorgonzola (hence the name) but it is indeed a triple creme brie that is infused with blue mold. It has a white bloomy rind, like a brie, and is smooth, buttery and VERY creamy - rather mild in the blue department, but the flavour is tangy enough to satisfy any blue lover.
Coach Farms Fresh Chevre - Pine Plains, New York $4.50 / Each - We debuted this little fresh goat cheese Wednesday night at our Anthology of American Artisan Cheese tasting event (huge success - see below for more on the event) Coach Farm is located in a small Hudson Valley village, just two hours outside of New York City. They have over 900 French Alpine dairy goats, born and raised on their farm. The small, white-tiled creamery where they make their cheeses connects directly to the milking parlor.
Green Peppercorn Aged Chevre - Pine Plains, New York $31.50 / LB - Our second Anthology debut, From the folks at Coach Farms again, this is their aged goat cheese that they laced with… green peppercorns. Aged goat cheese is stronger than fresh chevre, and the spicy little tidbits throughout the cheese give it a very unique, delicious surprise in each bite.
Wine Pairing: Both Coach Farm cheeses were paired at the event with New Gewurz, Gewurztraminer $13.50 - From Alexander Valley Vineyards, the New Gewurz is dry, with fresh floral flavours and note of spice, pear and citrus - light enough to not over power a fresh chevre.
Pleasant Ridge Reserve – Dodgeville, Wisconsin $35.00 / LB (yes Wisconsin has Artisan cheese makers too) Our third cheese launched at Wednesday night's tasting event. Pleasant Ridge Reserve is made by Uplands Cheese Company with unpasteurized cow’s milk using old world practices. The result is a distinctive "mountain style" flavour rarely experienced from a cheese made in the USA.
Smoked Gouda - Winchendon, Massachusetts $14.00 / LB Smith’s Farmstead Gouda Cheese, rivals any Dutch Gouda on the market today. Old fashioned traditions and hard work make this smoky farmstead gouda delicious and memorable.
Wine Pairing: Temptation Zin, Zinfandel $16.50 - From the same folks who make the New Gewurz at Alexander Valley Vineyards comes this seriously smokey, long finish Red Zin that bursts with plum, cocoa and big bing cherry.
Greek Feta - Greece $18.00 / LB - NOW CUT TO ORDER - We've carried the Mount Vikos Feta from the beginning, but always in the retail packs which were, as many of you mentioned, too large (they were usually 1 - 1.25 pounds). SO... We listened to you and got it in bulk. This Feta is a blend of Sheep's and Goat's milk and not like any Feta you have ever tasted from other stores or restaurants. We've been sampling the Feta all weekend (another benefit of buying cut to order) and the funny thing is when anyone tastes how fabulous this cheese is - they take home a pound! If you have not tried the Mount Vikos Feta come on in and taste the difference!
NEW NOT-CHEESE
Truffle Honey - $25.00 - Truffles Truffles Truffles - we can't get enough of them - and if you share the same obsession then this honey was made for you! Imported from Italy this 8.8 oz jar of pure Italian Acacia Honey is laced with 1.5% White Truffles... you can see the large truffle pieces hanging out in the top of the jar (who knew - truffles float, but I for one am not surprised as they are brought to us mere mortals by little culinary angels... ahem).
Wine and Cheese Event
Thanks to all who participated in our first event An Anthology of American Artisan Cheese. We tasted a lot of wonderful cheese from artisanal cheese makers in the USA, paired with American wines - also from small wine makers.
Our next Cheese and Wine Tasting Event is:
GET YOUR GOAT
When: Thursday, June 19, 2008 6:30pm - 8:00PM
Where: The Cheese Shop On Park 329 Park Avenue North
How Much: Tickets are $20.00 in advance and $30.00 the day of the event. Tickets are available for purchase in The Cheese Shop On Park or by phone with a credit card (407) 644-7296 - please DO NOT leave your credit card info on our voicemail - if you leave a message we will call you back.
GET YOUR GOAT
What is American Artisan Cheese?
We are seeing a renaissance in artisan and farmstead cheese making in the United States driven by changing consumer tastes, culinary tourism and agricultural activism. Cheese making in the US can be traced back to the Civil War. In the past 25 years, artisan and fine cheese making has become a significant food-culture movement in the US.
What is the difference between Artisan and Farmstead?
In a nutshell, the key difference between these two approaches to cheese making is in how the milk is sourced. Farmstead cheeses are made by a farm operation using the milk produced by their own animals. Artisan cheeses are also made by hand, however, artisan cheese makers typically purchase their milk from one or more local dairy farmers. In both cases, the production facilities are relatively small, and the owner typically operates the facility.
What makes a Cheese Maker an artisan? What defines an artisan cheese maker is his or her ability to make great cheese largely by hand in a relatively small scale creamery using locally produced, pure milk. The cheese maker is recognized for their ability to design a cheese to reflect their local environment or terroir. They know how to liberate the taste of a place within the cheese via the artful introduction of microflora into fresh milk. The unique taste profile created in the end is ultimately the artisan cheese maker’s signature.
The above information is credited to Petra Cooper of Fifth Town Artisan Cheese Company & Fifth Town Productions
Cambozola Blue Brie - Germany $20.00 / LB - We've had many customers request this cheese and we finally got our hands on a lovely wheel. The cheese maker describes it as a cross between Camembert and Gorgonzola (hence the name) but it is indeed a triple creme brie that is infused with blue mold. It has a white bloomy rind, like a brie, and is smooth, buttery and VERY creamy - rather mild in the blue department, but the flavour is tangy enough to satisfy any blue lover.
Coach Farms Fresh Chevre - Pine Plains, New York $4.50 / Each - We debuted this little fresh goat cheese Wednesday night at our Anthology of American Artisan Cheese tasting event (huge success - see below for more on the event) Coach Farm is located in a small Hudson Valley village, just two hours outside of New York City. They have over 900 French Alpine dairy goats, born and raised on their farm. The small, white-tiled creamery where they make their cheeses connects directly to the milking parlor.
Green Peppercorn Aged Chevre - Pine Plains, New York $31.50 / LB - Our second Anthology debut, From the folks at Coach Farms again, this is their aged goat cheese that they laced with… green peppercorns. Aged goat cheese is stronger than fresh chevre, and the spicy little tidbits throughout the cheese give it a very unique, delicious surprise in each bite.
Wine Pairing: Both Coach Farm cheeses were paired at the event with New Gewurz, Gewurztraminer $13.50 - From Alexander Valley Vineyards, the New Gewurz is dry, with fresh floral flavours and note of spice, pear and citrus - light enough to not over power a fresh chevre.
Pleasant Ridge Reserve – Dodgeville, Wisconsin $35.00 / LB (yes Wisconsin has Artisan cheese makers too) Our third cheese launched at Wednesday night's tasting event. Pleasant Ridge Reserve is made by Uplands Cheese Company with unpasteurized cow’s milk using old world practices. The result is a distinctive "mountain style" flavour rarely experienced from a cheese made in the USA.
Smoked Gouda - Winchendon, Massachusetts $14.00 / LB Smith’s Farmstead Gouda Cheese, rivals any Dutch Gouda on the market today. Old fashioned traditions and hard work make this smoky farmstead gouda delicious and memorable.
Wine Pairing: Temptation Zin, Zinfandel $16.50 - From the same folks who make the New Gewurz at Alexander Valley Vineyards comes this seriously smokey, long finish Red Zin that bursts with plum, cocoa and big bing cherry.
Greek Feta - Greece $18.00 / LB - NOW CUT TO ORDER - We've carried the Mount Vikos Feta from the beginning, but always in the retail packs which were, as many of you mentioned, too large (they were usually 1 - 1.25 pounds). SO... We listened to you and got it in bulk. This Feta is a blend of Sheep's and Goat's milk and not like any Feta you have ever tasted from other stores or restaurants. We've been sampling the Feta all weekend (another benefit of buying cut to order) and the funny thing is when anyone tastes how fabulous this cheese is - they take home a pound! If you have not tried the Mount Vikos Feta come on in and taste the difference!
NEW NOT-CHEESE
Truffle Honey - $25.00 - Truffles Truffles Truffles - we can't get enough of them - and if you share the same obsession then this honey was made for you! Imported from Italy this 8.8 oz jar of pure Italian Acacia Honey is laced with 1.5% White Truffles... you can see the large truffle pieces hanging out in the top of the jar (who knew - truffles float, but I for one am not surprised as they are brought to us mere mortals by little culinary angels... ahem).
Wine and Cheese Event
Thanks to all who participated in our first event An Anthology of American Artisan Cheese. We tasted a lot of wonderful cheese from artisanal cheese makers in the USA, paired with American wines - also from small wine makers.
Our next Cheese and Wine Tasting Event is:
GET YOUR GOAT
When: Thursday, June 19, 2008 6:30pm - 8:00PM
Where: The Cheese Shop On Park 329 Park Avenue North
How Much: Tickets are $20.00 in advance and $30.00 the day of the event. Tickets are available for purchase in The Cheese Shop On Park or by phone with a credit card (407) 644-7296 - please DO NOT leave your credit card info on our voicemail - if you leave a message we will call you back.
GET YOUR GOAT
- Sample and compare goat cheeses, fresh and aged from all over the world paired with the appropriate wine and gourmet accoutrements
- No pretense or boring seminar, but active tasting and open forum discussion that truly helps you to discover new cheeses
- Participants enjoy a 15% discount on all cheese and wine sampled during Get Your Goat and 10% off everything else in the shop
- This is a walk through tasting event, there is no seating
- Space is limited so get your tickets early! Our previous event sold out.
- Advance ticket sales end at 7PM the day before the event - Wednesday June 18, 2008
- See our website for our cancellation policy www.thecheeseshoponpark.com/events
What is American Artisan Cheese?
We are seeing a renaissance in artisan and farmstead cheese making in the United States driven by changing consumer tastes, culinary tourism and agricultural activism. Cheese making in the US can be traced back to the Civil War. In the past 25 years, artisan and fine cheese making has become a significant food-culture movement in the US.
What is the difference between Artisan and Farmstead?
In a nutshell, the key difference between these two approaches to cheese making is in how the milk is sourced. Farmstead cheeses are made by a farm operation using the milk produced by their own animals. Artisan cheeses are also made by hand, however, artisan cheese makers typically purchase their milk from one or more local dairy farmers. In both cases, the production facilities are relatively small, and the owner typically operates the facility.
What makes a Cheese Maker an artisan? What defines an artisan cheese maker is his or her ability to make great cheese largely by hand in a relatively small scale creamery using locally produced, pure milk. The cheese maker is recognized for their ability to design a cheese to reflect their local environment or terroir. They know how to liberate the taste of a place within the cheese via the artful introduction of microflora into fresh milk. The unique taste profile created in the end is ultimately the artisan cheese maker’s signature.
The above information is credited to Petra Cooper of Fifth Town Artisan Cheese Company & Fifth Town Productions
Wednesday, May 7, 2008
NEW ARRIVALS
NEW CHEESES
Gjetost - Norway - $8.50 Each - We got this cheese in via customer request. It is an interesting little cheese, 80% cow's milk, 10% goats's milk. Caramel-esque and deliciously sweet.
Asiago Pressato - Italy - $16.50 / LB - Pressato is the D.O.P name for this young Asiago produced in the Po Valley near Treviso, in the Veneto region of Northern Italy. The texture is firm and supple followed by a lingering sweetness.
Widmers's 6-Year Old Cheddar - Wisconsin - $23.00 / LB We actually had this one in earlier this year, but we finally got it again. Aged 6 years this cheddar is SHARP SHARP SHARP, complex, nutty, crumbly and did I mention sharp?
NEW NOT-CHEESE
Dried Mango - $8.00 / HALF LB - We're now selling dried Mango out of the deli case - we'll be adding additional dried fruits very soon! If you love goat cheese, you will be in HEAVEN when you try it "schmeered" on a hunk of dried mango. I have it priced at the HALF pound - mainly because a pound is a heck of a lot of mango!
LIBATIONS
Leyris Maziere LiAiguier, Sauvignon Blanc Blend from the Languedoc region, France - $23.00 This is the white ORGANIC cousin to that big, bold, organic red you big, bold red lovers (me included) are dreaming about. Well rounded as you come to expect from a Languedoc wine, it's fruity, dry, diverse and oh - so lovable.
Trivento, Torrontes from Mendoza Argentina $12.00 - I am drinking this wine as I am writing this blog (this is my job - I love my job!) My first reaction when I took my first sip was - WHOA! It reminds me of my beloved Vigonier. Floral on the nose, bright, fruity with a dry and rather pleasantly tart finish. This wine is very pale - but don't let the flaxen, waif like exterior fool you, it packs a ton of flavour, trust me and try it. For 12 bucks - you'll be back for more!
Wine 101: Torrontes is the grape. The Torrontes grape is cultivated in the Argentine provinces of Catamarca, La Rioja, Mendoza, Salta, San Juan and Rio Negro. The Torrontes wine made from this white grape is considered the best of its kind in the entire world. Torrontes is the most distinctive of all Argentine wines, including both white and red, because Argentina is the only country to produce it. It is considered a wholly Argentine variety.
Te Hira, Sauvignon Blanc from Marlborough New Zealand $22.00 - I ask you, from where else would a tiny cheese shop get their Sauvignon Blanc if not New Zealand? (OK France see the Leyris above) Zing, zip, gooseberry and steel this is your above average, boutique NZ SB with a lively palate and a lingering finale.
Gjetost - Norway - $8.50 Each - We got this cheese in via customer request. It is an interesting little cheese, 80% cow's milk, 10% goats's milk. Caramel-esque and deliciously sweet.
Asiago Pressato - Italy - $16.50 / LB - Pressato is the D.O.P name for this young Asiago produced in the Po Valley near Treviso, in the Veneto region of Northern Italy. The texture is firm and supple followed by a lingering sweetness.
Widmers's 6-Year Old Cheddar - Wisconsin - $23.00 / LB We actually had this one in earlier this year, but we finally got it again. Aged 6 years this cheddar is SHARP SHARP SHARP, complex, nutty, crumbly and did I mention sharp?
NEW NOT-CHEESE
Dried Mango - $8.00 / HALF LB - We're now selling dried Mango out of the deli case - we'll be adding additional dried fruits very soon! If you love goat cheese, you will be in HEAVEN when you try it "schmeered" on a hunk of dried mango. I have it priced at the HALF pound - mainly because a pound is a heck of a lot of mango!
LIBATIONS
Leyris Maziere LiAiguier, Sauvignon Blanc Blend from the Languedoc region, France - $23.00 This is the white ORGANIC cousin to that big, bold, organic red you big, bold red lovers (me included) are dreaming about. Well rounded as you come to expect from a Languedoc wine, it's fruity, dry, diverse and oh - so lovable.
Trivento, Torrontes from Mendoza Argentina $12.00 - I am drinking this wine as I am writing this blog (this is my job - I love my job!) My first reaction when I took my first sip was - WHOA! It reminds me of my beloved Vigonier. Floral on the nose, bright, fruity with a dry and rather pleasantly tart finish. This wine is very pale - but don't let the flaxen, waif like exterior fool you, it packs a ton of flavour, trust me and try it. For 12 bucks - you'll be back for more!
Wine 101: Torrontes is the grape. The Torrontes grape is cultivated in the Argentine provinces of Catamarca, La Rioja, Mendoza, Salta, San Juan and Rio Negro. The Torrontes wine made from this white grape is considered the best of its kind in the entire world. Torrontes is the most distinctive of all Argentine wines, including both white and red, because Argentina is the only country to produce it. It is considered a wholly Argentine variety.
Te Hira, Sauvignon Blanc from Marlborough New Zealand $22.00 - I ask you, from where else would a tiny cheese shop get their Sauvignon Blanc if not New Zealand? (OK France see the Leyris above) Zing, zip, gooseberry and steel this is your above average, boutique NZ SB with a lively palate and a lingering finale.
Sunday, April 27, 2008
WE'RE CLOSED THIS TUESDAY APRIL 29, 2008
We will be closed this Tuesday, April 29, 2008 for "Inventory"
psssst - It's really Alan's birthday so we're taking a 2 day weekend!
We'll see you again on Wednesday!
psssst - It's really Alan's birthday so we're taking a 2 day weekend!
We'll see you again on Wednesday!
Thursday, April 24, 2008
CHEESE AND WINE TASTING EVENT
The Cheese Shop on Park Presents:
An Anthology of American Artisanal Cheese
Cheese & Wine Tasting Social Event on Wednesday May 21, 2008 at 6:30PM
An Anthology of American Artisanal Cheese
Cheese & Wine Tasting Social Event on Wednesday May 21, 2008 at 6:30PM
- $15.00 in advance $20.00 at the door
- Wednesday May 21, 2008
- 6:30 PM to 8:00 PM
- 329 Park Avenue North (407) 644-7296
- Sample American artisan cheeses new to The Cheese Shop On Park, expertly paired with the appropriate wine or beverage.
- No pretense or boring seminars, but active tasting and open forum discussion in a way to truly help you discover new cheeses.
- Receive a 15% discount off the purchase of any cheese and wine featured in the anthology and 10% off all other products purchased during the event.
- Space is limited so get your tickets early.
- This is a walk-through tasting event.
Sunday, April 20, 2008
Italian Parm commercial BACK STAGE
http://www.youtube.com/watch?v=X-jnZlzUyvA&feature=related OK - I guess it's official, I'm obsessed... the link here is to BACK STAGE at the italian parm commercial. For you newbies who have not seen the actuall commercial, scroll down to March 24 to see the commercial... oh what the hey... http://www.youtube.com/watch?v=KmZ28NIQPbM&feature=related here's that link too!! Enjoy!
And you know - just to plug some cheese - we love Piave just as much, if not more than, Parmigiano Reggiano so come on in and TASTE THE DIFFERENCE.
And you know - just to plug some cheese - we love Piave just as much, if not more than, Parmigiano Reggiano so come on in and TASTE THE DIFFERENCE.
Thursday, April 17, 2008
NEW ARRIVALS
NEW CHEESES
Gouda Truffle - Holland $39.50/LB (whoa!! but worth every penny you have to try this one, you will become seriously addicted) Black Italian truffles throughout this amazing cheese lend wonderful taste and aroma to this high-quality, farm-made gouda. Made on a small farm in Noord, Holland. We paired this cheese with our Foris Dry Gewurztraminer - yummmmmm
Bleu D’Auvergne - France $14.00/LB A name-protected cheese from the Auvergne region in south-central France, Bleu d'Auvergne is made in the traditional manner from raw cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Our French organic Alsatian Riesling pairs perfectly.
Lemon White Stilton - England $26.50 / LB This unusual dessert cheese came in from a customer request. It is made with vegetarian rennant and is dotted with candied lemon peel. It has no blue veining, is mild in flavour with a tangy, sweet lemon taste. Very tasty and will be quite the conversation piece on a cheese tray!
Kasseri - Greece $24.00 / LB Made from the fresh milk of free-ranging sheep and goats. Mt. Vikos Kasseri is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals (Americans call this organic, the good folks at Mt Vikos call it normal) Mt. Vikos contains no preservatives, additives, or calcium chloride. It is the "melting cheese" of Greece. The curds are hand-kneaded. The cheese rounds are placed in special aging rooms for six months. Though kasseri has been made for centuries, Americans are just discovering this super cheese that tastes like a cross bewteen feta and cheddar - with the texture being more like a cheddar.
Rouge et Noir Triple Crème Brie - California, USA $13.00/Each This classic award winning California Brie is creamy from the natural ripening process, with an even yellow color throughout. 100% Jersey milk used; it is at the same time delicate in its buttery first-flavor, with a pleasant robust aftertaste.
Rouge et Noir La Petite Crème - California, USA $8.00/Each A delicate “dessert” cheese that is rich yet mild, with a soft and creamy texture that melts in your mouth. This romantic cheese when young with a firm pate, is perfect for brunch or as an after dinner treat.
NEW NOT-CHEESE
Lamb & Beef Sausage Saucisse Merguez D’Agneau et Boeuf - San Francisco, California, USA $12.50 / Each Spicy North African lamb and beef sausage made in the classic French style from Marcel et Henri. Must be cooked thoroughly.
Honey Combs - $18.00 / Each Back by popular demand. These beautiful honeycombs are entirely edible and look stunning on a cheese tray. If you haven't tried honeycombs with goat cheese you don't know what you are missing!
Gouda Truffle - Holland $39.50/LB (whoa!! but worth every penny you have to try this one, you will become seriously addicted) Black Italian truffles throughout this amazing cheese lend wonderful taste and aroma to this high-quality, farm-made gouda. Made on a small farm in Noord, Holland. We paired this cheese with our Foris Dry Gewurztraminer - yummmmmm
Bleu D’Auvergne - France $14.00/LB A name-protected cheese from the Auvergne region in south-central France, Bleu d'Auvergne is made in the traditional manner from raw cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Our French organic Alsatian Riesling pairs perfectly.
Lemon White Stilton - England $26.50 / LB This unusual dessert cheese came in from a customer request. It is made with vegetarian rennant and is dotted with candied lemon peel. It has no blue veining, is mild in flavour with a tangy, sweet lemon taste. Very tasty and will be quite the conversation piece on a cheese tray!
Kasseri - Greece $24.00 / LB Made from the fresh milk of free-ranging sheep and goats. Mt. Vikos Kasseri is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals (Americans call this organic, the good folks at Mt Vikos call it normal) Mt. Vikos contains no preservatives, additives, or calcium chloride. It is the "melting cheese" of Greece. The curds are hand-kneaded. The cheese rounds are placed in special aging rooms for six months. Though kasseri has been made for centuries, Americans are just discovering this super cheese that tastes like a cross bewteen feta and cheddar - with the texture being more like a cheddar.
Rouge et Noir Triple Crème Brie - California, USA $13.00/Each This classic award winning California Brie is creamy from the natural ripening process, with an even yellow color throughout. 100% Jersey milk used; it is at the same time delicate in its buttery first-flavor, with a pleasant robust aftertaste.
Rouge et Noir La Petite Crème - California, USA $8.00/Each A delicate “dessert” cheese that is rich yet mild, with a soft and creamy texture that melts in your mouth. This romantic cheese when young with a firm pate, is perfect for brunch or as an after dinner treat.
NEW NOT-CHEESE
Lamb & Beef Sausage Saucisse Merguez D’Agneau et Boeuf - San Francisco, California, USA $12.50 / Each Spicy North African lamb and beef sausage made in the classic French style from Marcel et Henri. Must be cooked thoroughly.
Honey Combs - $18.00 / Each Back by popular demand. These beautiful honeycombs are entirely edible and look stunning on a cheese tray. If you haven't tried honeycombs with goat cheese you don't know what you are missing!
Friday, April 11, 2008
SAVE YOUR PAPER BAGS
HELP SAVE THE EARTH -
it's the only planet with wine & cheese !
As a contribution to Earth Day beginning on Earth Day April 22, 2008 through May 22, 2008 a 10% discount will be given on customers' next purchases to anyone bringing back, and reusing, a paper bag from The Cheese Shop On Park
Bags must have the preprinted logo from The Cheese Shop On Park and be in usable condition. One discount of 10% per purchase will be given regardless of how many bags are brought back. Can not be combined with any other offer. Offer begins on April 22, 2008 and expires on May 22, 2008 - blah blah blah, yadda yadda yadda.
In addition, we've decided to start using low sodium pretzel sticks instead of toothpicks for most of our cheese samples (mmm hmmm I know, sounds good, I know). We realized we are throwing away HUNDREDS of wooden toothpicks every week. Soooo the pretzels are (a) MUCH better for the environment, and (2) a tasty little between sample palete cleanser.
it's the only planet with wine & cheese !
As a contribution to Earth Day beginning on Earth Day April 22, 2008 through May 22, 2008 a 10% discount will be given on customers' next purchases to anyone bringing back, and reusing, a paper bag from The Cheese Shop On Park
Bags must have the preprinted logo from The Cheese Shop On Park and be in usable condition. One discount of 10% per purchase will be given regardless of how many bags are brought back. Can not be combined with any other offer. Offer begins on April 22, 2008 and expires on May 22, 2008 - blah blah blah, yadda yadda yadda.
In addition, we've decided to start using low sodium pretzel sticks instead of toothpicks for most of our cheese samples (mmm hmmm I know, sounds good, I know). We realized we are throwing away HUNDREDS of wooden toothpicks every week. Soooo the pretzels are (a) MUCH better for the environment, and (2) a tasty little between sample palete cleanser.
Wednesday, April 9, 2008
New Arrivals
NEW CHEESE
More fantastic new arrivals came in this week! Stop in for a taste
Blue Castello - Denmark $21.00 / LB - Blue Castello is a triple-cream, blue-veined gourmet cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. Delectably rich and buttery taste accented by its mild spicy blue veins and the aroma is of mushrooms. The mild flavor develops steadily but never becomes too strong.
Cabecou Feuille D’Armagnac - France $7.50 / Each - A small disc of fresh goat cheese from the Perigord region of France dipped in Armagnac brandy and sprinkled with coarse black pepper before being wrapped in two chestnut leaves to mature. Smooth and creamy with a tangy bite.
Chaource Lincet - France $15.00 / Each - We've had this delicious, decadent soft cheese in before - and it is back, better than ever! Named after the small town in France where it has been made since the early 14th century. While this cow's milk cheese is reminiscent of some of the most decadent triple crèmes, it is in fact only a double crème! The taste of Chaource has hints of mushrooms and a creamy, smooth finish.
Chimay a la Biere - Belgium $25.00 / LB - The Chimay Grand Cru was wildly popular, and we received another wheel this week - along with the "a la Biere" which mean... with beer!Authentic Trappist cheese with a beer flavoured rind. Washed with Chimay Trappist Beer during the 4-week maturation. Smooth paste with a tangy, pungent finish - yum yum yum!
Monte Enebro - Spain $31.50 / LB - Handmade in Avila, Spain this complex goat cheese is made from pasteurized milk and the same mold used to make Roquefort, adding to the complexity and distinctive appearance. Creamy, lemony and slightly acidic when young, as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish.
Pierre Robert - France $31.00 / LB - Decadent triple-crème-style cheese from Seine-et-Marne, France. Cave aged enabling the soft cheese to develop its flavour and become even more meltingly rich in texture. Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers.
NEW - NOT - CHEESE
Fig & Almond Cake - Spain $7.50 / Each - Made with the most selected figs, almonds, honey and wild growing spices of Extremadura. Traditional energy bar of Spain, characteristic of the Mediterranean diet. Handcraft made without additives or preservatives following a 200 years old family recipe.
VINS
Bridgeway 2003 Cabernet Sauvignon, Napa Valley $31.00 - Hello BIG California Cab - this one will knock your socks off!! Voluptuous “Napa Valley” nose of ripe black cherry and cedar with spicy overtones. On the palate, the wine is ripe and balanced with flavors of blackberries accompanied by hints of toasted walnut. Excellent balance and texture with a lively finish.
Foris Gewurztraminer, Oregon $22.00 - 100% Gewurztraminer, 100% Rouge Valley. Bees wax, lemon peel and lychee nuts. Mid-weight, bright and clearly focused. Very spicy in the Gewurzy sense. Does not show any obvious sweetness, just well ripened fruit. Complex, though not subtle. Plenty of acid, but still mouthfilling and complete. Amazinggggggg with truffled goat goat goat (try the Caprina Cermosa Tartufo from Italy - see my last blog entry)
Foris Chardonnay, Oregon $17.00 - Classic Foris, we love this Chard - balanced and rich, Foris uses traditional Burgundy methods, restricted yields and a select blend of French Dijon and California clones to produce this complex wine with a high degree of ripeness, fruit concentration and rich texture.
Check out our website www.thecheeseshoponpark.com
Happy Cheese!
More fantastic new arrivals came in this week! Stop in for a taste
Blue Castello - Denmark $21.00 / LB - Blue Castello is a triple-cream, blue-veined gourmet cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. Delectably rich and buttery taste accented by its mild spicy blue veins and the aroma is of mushrooms. The mild flavor develops steadily but never becomes too strong.
Cabecou Feuille D’Armagnac - France $7.50 / Each - A small disc of fresh goat cheese from the Perigord region of France dipped in Armagnac brandy and sprinkled with coarse black pepper before being wrapped in two chestnut leaves to mature. Smooth and creamy with a tangy bite.
Chaource Lincet - France $15.00 / Each - We've had this delicious, decadent soft cheese in before - and it is back, better than ever! Named after the small town in France where it has been made since the early 14th century. While this cow's milk cheese is reminiscent of some of the most decadent triple crèmes, it is in fact only a double crème! The taste of Chaource has hints of mushrooms and a creamy, smooth finish.
Chimay a la Biere - Belgium $25.00 / LB - The Chimay Grand Cru was wildly popular, and we received another wheel this week - along with the "a la Biere" which mean... with beer!Authentic Trappist cheese with a beer flavoured rind. Washed with Chimay Trappist Beer during the 4-week maturation. Smooth paste with a tangy, pungent finish - yum yum yum!
Monte Enebro - Spain $31.50 / LB - Handmade in Avila, Spain this complex goat cheese is made from pasteurized milk and the same mold used to make Roquefort, adding to the complexity and distinctive appearance. Creamy, lemony and slightly acidic when young, as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish.
Pierre Robert - France $31.00 / LB - Decadent triple-crème-style cheese from Seine-et-Marne, France. Cave aged enabling the soft cheese to develop its flavour and become even more meltingly rich in texture. Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers.
NEW - NOT - CHEESE
Fig & Almond Cake - Spain $7.50 / Each - Made with the most selected figs, almonds, honey and wild growing spices of Extremadura. Traditional energy bar of Spain, characteristic of the Mediterranean diet. Handcraft made without additives or preservatives following a 200 years old family recipe.
VINS
Bridgeway 2003 Cabernet Sauvignon, Napa Valley $31.00 - Hello BIG California Cab - this one will knock your socks off!! Voluptuous “Napa Valley” nose of ripe black cherry and cedar with spicy overtones. On the palate, the wine is ripe and balanced with flavors of blackberries accompanied by hints of toasted walnut. Excellent balance and texture with a lively finish.
Foris Gewurztraminer, Oregon $22.00 - 100% Gewurztraminer, 100% Rouge Valley. Bees wax, lemon peel and lychee nuts. Mid-weight, bright and clearly focused. Very spicy in the Gewurzy sense. Does not show any obvious sweetness, just well ripened fruit. Complex, though not subtle. Plenty of acid, but still mouthfilling and complete. Amazinggggggg with truffled goat goat goat (try the Caprina Cermosa Tartufo from Italy - see my last blog entry)
Foris Chardonnay, Oregon $17.00 - Classic Foris, we love this Chard - balanced and rich, Foris uses traditional Burgundy methods, restricted yields and a select blend of French Dijon and California clones to produce this complex wine with a high degree of ripeness, fruit concentration and rich texture.
Check out our website www.thecheeseshoponpark.com
Happy Cheese!
Friday, March 28, 2008
NEW ARRIVALS
We have lots of new arrivals at The Cheese Shop On Park
Munster Grand $28.50 / LB - (I know what you are thinking... $28.50 for Munster?!) This is not your average slap-on-a-bad-sandwich munster. Ours is from France - and as I like to say, is the real deal. This is how Munster is supposed to taste and feel. Soft ripened washed rind cheese with assertive rustic flavours that are earthy, rich and tangy. This is an aromatic cheese that has much loved barnyard qualities. An ancient monastic cheese with roots stretching back to the early Middle. AOC-protected since 1969. Seriously soft, smooth and addictive.
Arico, Smoked $26.00 / LB - Goat cheese from the isle of Tenerife within the Canary Islands, Spain. The aroma announces a hint of what the interior has to offer. Arico is a firm goat cheese with a natural rind, glistening with smoky elegance and a wonderful ivory pate. The flavour lingers long on the palate with hints of wood, smoke and nuttiness.
Caprino Cremosa Tartufo (Goat cheese with Truffles) $9.00 / Each - Produced in the Piedmont region of Italy these small, button shaped goat cheeses have the texture of cream cheese. The addition of black truffle saturates the fresh, milky cheese with further flavour.
Chimay Grand Cru $25.00 / LB - This semi-soft cow’s milk cheese from Belgium was originally made by the same Trappist monks who produced Chimay beer. The same ancient recipe is still used today. It has a natural rind and a pure, mellow flavour.
Pyrenees Sheep Capitoul $18.50 / LB - Firm sheep's milk cheese from France. Well rounded smooth, nutty flavours, without a “bite” so common to French sheep’s milk cheeses. This AOC protected cheese is fantastic with salami (for perfection try it with our Italian Salame di Parma!)
Myzithra $13.50 / LB - We've had several customers mention this cheese to us, so of course, as diligent Cheese Mongers should, we got it in. Aged white sheep's milk cheese from Greece and very common on island tables. Myzithra is made from whey left during the production of feta . This style is easy to crumble or grate. The flavor is salty, tangy, and is a perfect pairing with pasta. Try it over pasta or salad.
Midnight Moon $27.50 / LB - From Cypress Grove's Creamery line this goat's milk cheese is made for the California cheesemaker in Holland (don't ask). With that said - it is aged, hard, crumbly and delicious. Buttery, nutty with hints of caramel – it is firm and dense like an aged Gouda made with goat’s milk.
NOT-CHEESE NEW ARRIVALS
We picked up some award winning savories from Austria - green olives stuffed with a blend sheep and goat's milk cheese and sweet red peppers also stuffed with the blended cheese. These babies need to stay in the fridge so they are in our front deli case (with the salamis and pates).
AS ALWAYS
We love customer suggestions so feel free to email me if you have any favs that we have not gotten in yet - kirsten@thecheeseshoponpark.com
CHECK IT OUT
We're updated our website www.thecheeseshoponpark.com and now have our most popular cheeses and some other products listed. We are gearing up for online ordering and shipping!
Pick up a copy of April's Winter Park Press - we have an ad on page 2 !
Munster Grand $28.50 / LB - (I know what you are thinking... $28.50 for Munster?!) This is not your average slap-on-a-bad-sandwich munster. Ours is from France - and as I like to say, is the real deal. This is how Munster is supposed to taste and feel. Soft ripened washed rind cheese with assertive rustic flavours that are earthy, rich and tangy. This is an aromatic cheese that has much loved barnyard qualities. An ancient monastic cheese with roots stretching back to the early Middle. AOC-protected since 1969. Seriously soft, smooth and addictive.
Arico, Smoked $26.00 / LB - Goat cheese from the isle of Tenerife within the Canary Islands, Spain. The aroma announces a hint of what the interior has to offer. Arico is a firm goat cheese with a natural rind, glistening with smoky elegance and a wonderful ivory pate. The flavour lingers long on the palate with hints of wood, smoke and nuttiness.
Caprino Cremosa Tartufo (Goat cheese with Truffles) $9.00 / Each - Produced in the Piedmont region of Italy these small, button shaped goat cheeses have the texture of cream cheese. The addition of black truffle saturates the fresh, milky cheese with further flavour.
Chimay Grand Cru $25.00 / LB - This semi-soft cow’s milk cheese from Belgium was originally made by the same Trappist monks who produced Chimay beer. The same ancient recipe is still used today. It has a natural rind and a pure, mellow flavour.
Pyrenees Sheep Capitoul $18.50 / LB - Firm sheep's milk cheese from France. Well rounded smooth, nutty flavours, without a “bite” so common to French sheep’s milk cheeses. This AOC protected cheese is fantastic with salami (for perfection try it with our Italian Salame di Parma!)
Myzithra $13.50 / LB - We've had several customers mention this cheese to us, so of course, as diligent Cheese Mongers should, we got it in. Aged white sheep's milk cheese from Greece and very common on island tables. Myzithra is made from whey left during the production of feta . This style is easy to crumble or grate. The flavor is salty, tangy, and is a perfect pairing with pasta. Try it over pasta or salad.
Midnight Moon $27.50 / LB - From Cypress Grove's Creamery line this goat's milk cheese is made for the California cheesemaker in Holland (don't ask). With that said - it is aged, hard, crumbly and delicious. Buttery, nutty with hints of caramel – it is firm and dense like an aged Gouda made with goat’s milk.
NOT-CHEESE NEW ARRIVALS
We picked up some award winning savories from Austria - green olives stuffed with a blend sheep and goat's milk cheese and sweet red peppers also stuffed with the blended cheese. These babies need to stay in the fridge so they are in our front deli case (with the salamis and pates).
AS ALWAYS
We love customer suggestions so feel free to email me if you have any favs that we have not gotten in yet - kirsten@thecheeseshoponpark.com
CHECK IT OUT
We're updated our website www.thecheeseshoponpark.com and now have our most popular cheeses and some other products listed. We are gearing up for online ordering and shipping!
Pick up a copy of April's Winter Park Press - we have an ad on page 2 !
Monday, March 24, 2008
Very Funny Video
This was posted back in December... but it is too funny not to repost - enjoy this hilarious Italian commercial for one of the most popular cheeses in the world!
http://www.youtube.com/watch?v=KmZ28NIQPbM&feature=related
http://www.youtube.com/watch?v=KmZ28NIQPbM&feature=related
Wednesday, March 19, 2008
GIFT IDEAS, NEWS and NEW ARRIVALS
Nostalgic Bunny and Chick Caramels or Toffee
A great gift for Easter or Mother’s Day these beautiful boxes need no gift wrap and come filled with delicious, individually wrapped chocolate & vanilla caramels, or assorted toffee $8.50 each
A great gift for Easter or Mother’s Day these beautiful boxes need no gift wrap and come filled with delicious, individually wrapped chocolate & vanilla caramels, or assorted toffee $8.50 each
We have lots of other gift ideas, 
custom gift baskets
custom gift baskets
Colorful Italian Pastas
and of course - fantastic artisan cheese!
MOVIE NIGHT IN THE PARK IS THURSDAY MARCH 20, 8PM
Featuring: Casablanca -
Perfect movie night fare - some cheese to nibble, wine to sip - we have chilled bottles available. We close at 7pm so come early - grab your gourmet picnic and vino from us and get a good spot on the lawn for this classic movie in the park!
NEW ARRIVALS
Fiscalini Cheddar - as featured on Oprah's "O" list need I say more ? Our's is $19.00 / LB
Food Favorites
Fiscalini cheese "We could tell you how the makers of this cheese create an exquisite texture and rich flavor using milk from their own herd of Holsteins, or how the wheels of their cheese are turned by hand and aged for 18 months. But instead we’ll just say this is the finest Cheddar on the planet." — Oprah
http://www.oprah.com/omagazine/olist/omag_olist_0893_foo.jhtml
BACK - FINALLY - BUFALA MOZZERELLA!!! Fresh, decadent, Italian - it's back but hurry - supplies are limited.
Monday, March 10, 2008
Art Festival Shuffle
The Winter Park Art Festival is this Friday - Sunday March 14, 15 & 16
When enjoying the fine art, jazz and beautiful weather in the park this weekend why not forgo the, ahem... "festival food" and shuffle on down to The Cheese Shop On Park for a lovely, portable cheese plate? We'll have them ready to go with a sampling of Cheese Monger Favourites.
Try one of three different cheese plates (available only during the Art Festival):
When enjoying the fine art, jazz and beautiful weather in the park this weekend why not forgo the, ahem... "festival food" and shuffle on down to The Cheese Shop On Park for a lovely, portable cheese plate? We'll have them ready to go with a sampling of Cheese Monger Favourites.
Try one of three different cheese plates (available only during the Art Festival):
- "Netherlands Nibbler" featuring our young Prima Donna Gouda and aged Gouda Mona Lisa
- "Festival De France" with Comte, and Mimolette
- "The Wild Card" featuring Quicke's English Farmhouse Cheddar, and Appenzeller from Switzerland - a really cool flavour combo.
All are artfully arranged on stylish black, portable, plates and garnished with our lovely, delicious dried fruit. Plenty for sharing price range is $8.00 - $15.00 per plate based on weight of cheese. Available only during the Art Festival.
We have chilled wine and beer for sale (for off premise consumption only) to pair with your tasty cheese plates (and just in case - lovely disposable wine glasses two for $4.00).
Bon Appetit & Enjoy the festival !
Monday, March 3, 2008
Hannibal Square Wine Tasting (we're bringing the cheese!)
WHEN - THURSDAY MARCH 13TH 5:30 - 8:00pm
HOW MUCH - $20.00 for Winter Park Chamber members, $25.00 for non-members and $25.00 at the door - call (407) 644-8281 for tickets.
WHERE - Join our neighbors at the Street Party on New England Avenue on Thursday March 13th 5:30 - 8:30 (between Virginia and Pennsylvania)
Presented by: First Florida Bank and Hosted by the Hannibal Square Merchants Association and the Winter Park Chamber of Commerce.
HOW MUCH - $20.00 for Winter Park Chamber members, $25.00 for non-members and $25.00 at the door - call (407) 644-8281 for tickets.
WHERE - Join our neighbors at the Street Party on New England Avenue on Thursday March 13th 5:30 - 8:30 (between Virginia and Pennsylvania)
Presented by: First Florida Bank and Hosted by the Hannibal Square Merchants Association and the Winter Park Chamber of Commerce.
WHAT TO EXPECT
- The Cheese Shop On Park will be there sampling delicious, artisan cheeses
- Live music by The Redcoats
- 40+ varieties of wine
- Beer from Orlando Brewing
- Networking with 400+ business leaders
- Hors d'oeuvres from: Chez Vincent, Dexter's, Hot Olives, Tollas, Kata Thai Kitchen & Sushi, and Urban Flats and of course The Cheese Shop On Park!
If it rains the event will be held inside the Winter Park Community Center.
Come and sample some of our handmade cheeses, fantastic hors d'oeuvres from some of Winter Park's best restaurants and of course amazing wines!
Wednesday, February 27, 2008
MORE New Arrivals
New Cheese
Roaring 40's Blue from Australia - This cow's milk blue is named after the powerful storms called "roaring forties" that pummel the shoreline and wash up the kelp that flavours the cow's diet as they graze. Creamy, superbly fruity and nutty. - $16.50 / LB
Bra Tenero from the Piedmont region of Northern Italy. The city of Bra is the self-proclaimed capital of cheese in Europe. Bra Tenero has a semi-hard texture and a dense, slightly piquant flavour. Pair with Cabernet or a hearty Italian red. - $18.00 / LB
Lamb Chopper this is a sheep's milk cheese made in Holland exclusively for Cypress Grove Farms in California (whew!). This is a unique, mildly buttery, pleasingly "sheep-y" firm textured cheese. - $26.00 / LB
Zamorano from Spain. DOC protected, this is also a sheep's milk cheese but decidedly older, crunch-i-er and saltier than the Lamb Chopper certainly and has even more flavour that our pasteurized Manchego (the jury is still out on the raw Manchego). $26.00 / LB
New - Charcuterie and Accouterments
Duck Pate Mousse with Truffles
Salmon Mousse Pate
Olive Oil infused with White Truffles (from France)
Risotto with Truffles
Polenta with Truffles
(are you sensing a trend?)
Italian Flag Pasta
Swedish Leksands Crispbreads
Australian Organic Water Crackers (ok we had these in before, but they were sold out for a while)
This Weekend...
We received a delivery of ORGANIC FRENCH WINES
We've had several requests for organic wine. The 4 we are getting are boutique, fabulous examples of French wines. An Alsace Riesling, 2 red Bordeaux blends, and a rend blend from the Languedoc.
So what's the deal with ORGANIC WINE ? The information below is from our organic wine importer, and The Biodynamic Farming Association of the United Kingdom, respectively.
Organic farming has generally accepted practices around the world and in its simplest form, is very similar from country to country. All practice Earth-friendly farming techniques and respect the very inherent relationship with nature and the Earth. They are free of pesticides, herbicides, chemical fertilizers and other synthetic chemicals.
Generally, most of the confusion comes in regarding how different agencies in different countries certify products as organic.There are two primary opinions in the world that help to both provide clarity and confusion on these topics.
First, there is the opinion of the United States/FDA or NOP (National Organics Program). Secondly, there is the stance of the European Nations and their respective certifying agencies.
The public often equates organic wines with “sulfite-free” wines. This is inaccurate. In the United States, in order for wines to be labeled organic, they can contain no more than 10 ppm (parts per million) of sulfites. And to be labeled as “Wine made from organically grown grapes”, they can contain no more than 100 ppm of sulfites.
So where do we stand with our organic wines and the amount of sulfites used in their production and their certifications? According to the information provided by the vineyards, the organic reds, on average, have about 45 ppm of total sulfites, while the whites and the sparkling wines have about 75 ppm. These wine producers are striving to use the smallest possible amount of sulfites necessary to allow their wines to properly mature.
The certifying agencies that these vineyards use are internationally recognized organizations. For the organic designations, both Ecocert and Agriculture Biologique are used and for the Biodynamic farmers, Demeter handles the certifications.
Biodynamic agriculture is the oldest consciously organic approach to farming and gardening and is one of the most sustainable in existence. It is founded on a holistic and spiritual understanding of nature and the human being and builds on the pioneering research work of Rudolf Steiner.
Who was Rudolf Steiner?
Rudolf Steiner (1861-1925) was an Austrian philosopher, scientist and social reformer who sought to extend scientific research beyond the existing parameters of natural science and investigate the non-physical, spiritual realities of life. Using a clear and accessible means for attaining spiritual knowledge, he offered insights that have inspired new approaches to medicine, education, the arts, social reform and economics as well as agriculture. Spiritual science follows a conscious methodology that can be followed up with rigorous thinking activity. The name given to this new branch of science is 'anthroposophy', a Greek word meaning 'wisdom of Man'.
How is biodynamic different from organic?
Every biodynamic farm aims to become self-sufficient in compost, manures and animal feeds.
All external inputs are kept to a minimum.
Compost is treated with special herb-based preparations.
Crop quality is improved using natural manure and quartz based preparations.
Ecological diversity is a goal of landscape management. An astronomical calendar is used to determine auspicious, planting, cultivating and harvesting times.
Roaring 40's Blue from Australia - This cow's milk blue is named after the powerful storms called "roaring forties" that pummel the shoreline and wash up the kelp that flavours the cow's diet as they graze. Creamy, superbly fruity and nutty. - $16.50 / LB
Bra Tenero from the Piedmont region of Northern Italy. The city of Bra is the self-proclaimed capital of cheese in Europe. Bra Tenero has a semi-hard texture and a dense, slightly piquant flavour. Pair with Cabernet or a hearty Italian red. - $18.00 / LB
Lamb Chopper this is a sheep's milk cheese made in Holland exclusively for Cypress Grove Farms in California (whew!). This is a unique, mildly buttery, pleasingly "sheep-y" firm textured cheese. - $26.00 / LB
Zamorano from Spain. DOC protected, this is also a sheep's milk cheese but decidedly older, crunch-i-er and saltier than the Lamb Chopper certainly and has even more flavour that our pasteurized Manchego (the jury is still out on the raw Manchego). $26.00 / LB
New - Charcuterie and Accouterments
Duck Pate Mousse with Truffles
Salmon Mousse Pate
Olive Oil infused with White Truffles (from France)
Risotto with Truffles
Polenta with Truffles
(are you sensing a trend?)
Italian Flag Pasta
Swedish Leksands Crispbreads
Australian Organic Water Crackers (ok we had these in before, but they were sold out for a while)
This Weekend...
We received a delivery of ORGANIC FRENCH WINES
We've had several requests for organic wine. The 4 we are getting are boutique, fabulous examples of French wines. An Alsace Riesling, 2 red Bordeaux blends, and a rend blend from the Languedoc.
So what's the deal with ORGANIC WINE ? The information below is from our organic wine importer, and The Biodynamic Farming Association of the United Kingdom, respectively.
Organic farming has generally accepted practices around the world and in its simplest form, is very similar from country to country. All practice Earth-friendly farming techniques and respect the very inherent relationship with nature and the Earth. They are free of pesticides, herbicides, chemical fertilizers and other synthetic chemicals.
Generally, most of the confusion comes in regarding how different agencies in different countries certify products as organic.There are two primary opinions in the world that help to both provide clarity and confusion on these topics.
First, there is the opinion of the United States/FDA or NOP (National Organics Program). Secondly, there is the stance of the European Nations and their respective certifying agencies.
The public often equates organic wines with “sulfite-free” wines. This is inaccurate. In the United States, in order for wines to be labeled organic, they can contain no more than 10 ppm (parts per million) of sulfites. And to be labeled as “Wine made from organically grown grapes”, they can contain no more than 100 ppm of sulfites.
So where do we stand with our organic wines and the amount of sulfites used in their production and their certifications? According to the information provided by the vineyards, the organic reds, on average, have about 45 ppm of total sulfites, while the whites and the sparkling wines have about 75 ppm. These wine producers are striving to use the smallest possible amount of sulfites necessary to allow their wines to properly mature.
The certifying agencies that these vineyards use are internationally recognized organizations. For the organic designations, both Ecocert and Agriculture Biologique are used and for the Biodynamic farmers, Demeter handles the certifications.
Biodynamic agriculture is the oldest consciously organic approach to farming and gardening and is one of the most sustainable in existence. It is founded on a holistic and spiritual understanding of nature and the human being and builds on the pioneering research work of Rudolf Steiner.
Who was Rudolf Steiner?
Rudolf Steiner (1861-1925) was an Austrian philosopher, scientist and social reformer who sought to extend scientific research beyond the existing parameters of natural science and investigate the non-physical, spiritual realities of life. Using a clear and accessible means for attaining spiritual knowledge, he offered insights that have inspired new approaches to medicine, education, the arts, social reform and economics as well as agriculture. Spiritual science follows a conscious methodology that can be followed up with rigorous thinking activity. The name given to this new branch of science is 'anthroposophy', a Greek word meaning 'wisdom of Man'.
How is biodynamic different from organic?
Every biodynamic farm aims to become self-sufficient in compost, manures and animal feeds.
All external inputs are kept to a minimum.
Compost is treated with special herb-based preparations.
Crop quality is improved using natural manure and quartz based preparations.
Ecological diversity is a goal of landscape management. An astronomical calendar is used to determine auspicious, planting, cultivating and harvesting times.
Sunday, February 24, 2008
Notable New Arrivals
Chevre Noir is back - we sold out of this amazing Canadian goat's milk cheddar for a bit, but now it has returned.
Cahill's handmade Irish cheddar with wine. You've tried the Guinness and the whiskey, the elderberry wine cheddar is just as flavourful and yummy.
Sap Sago - We brought in this cheese at a customer's request. Sap Sago cheese is a hard, low fat, pungent, grating cheese made only in the mountains of the Canton of Glarus, Switzerland. Also known as schabziger, it comes in the form of a small foil-wrapped cone and has a different and distinctive flavor. It is excellent in a sauce for pasta or it can be grated on top of salads, soups, and apple or cherry pies. The Swiss also use Sapsago on top of a buttered piece of fresh bread. This cheese is for the more adventuresome.
HAM DAY, HAM DAY
Serrano Ham - This is true Jamón Serrano, imported Spanish Ham from Spain. Lean with a rich nutty flavor, cured in the mountains of Spain for over a year. There is no other sliced Jamón Serrano in America which approaches the level of painstaking preparation.
NEW BREWS
Three Philosophers Quadrupel - Another customer request, this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory? The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. This is a powerful marriage of cherries, roasted malts, and dark chocolate.
CHAMBER OF COMMERCE RIBBON CUTTING
Cahill's handmade Irish cheddar with wine. You've tried the Guinness and the whiskey, the elderberry wine cheddar is just as flavourful and yummy.
Sap Sago - We brought in this cheese at a customer's request. Sap Sago cheese is a hard, low fat, pungent, grating cheese made only in the mountains of the Canton of Glarus, Switzerland. Also known as schabziger, it comes in the form of a small foil-wrapped cone and has a different and distinctive flavor. It is excellent in a sauce for pasta or it can be grated on top of salads, soups, and apple or cherry pies. The Swiss also use Sapsago on top of a buttered piece of fresh bread. This cheese is for the more adventuresome.
HAM DAY, HAM DAY
Serrano Ham - This is true Jamón Serrano, imported Spanish Ham from Spain. Lean with a rich nutty flavor, cured in the mountains of Spain for over a year. There is no other sliced Jamón Serrano in America which approaches the level of painstaking preparation.
NEW BREWS
Three Philosophers Quadrupel - Another customer request, this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory? The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. This is a powerful marriage of cherries, roasted malts, and dark chocolate.
CHAMBER OF COMMERCE RIBBON CUTTING
Friday, February 15, 2008
PARM PARM PARM
Salame di Parma arrived today!
This is the real deal. We had it the first week we opened and sold out in 5 days - so don't wait! Supplies are limited and this little artisan made, fabulous-o Salami ($11.00 each) from the small hill towns of Parma, Italy doesn't stay in stock long (Fellow Blog Blasters are the first to know!) Pair it with, what else, Parmigiana Reggiano.
Scroll down a bit to an earlier blog to watch and listen to the Italian Parigiana Peggiano commercial... anyone who comes in and sings the song for us will get a 5% discount of the Salame or Parm cheese :)
This is the real deal. We had it the first week we opened and sold out in 5 days - so don't wait! Supplies are limited and this little artisan made, fabulous-o Salami ($11.00 each) from the small hill towns of Parma, Italy doesn't stay in stock long (Fellow Blog Blasters are the first to know!) Pair it with, what else, Parmigiana Reggiano.
Scroll down a bit to an earlier blog to watch and listen to the Italian Parigiana Peggiano commercial... anyone who comes in and sings the song for us will get a 5% discount of the Salame or Parm cheese :)
Monday, February 11, 2008
Baskets & Platters
We can create a custom basket or platter just for you. Stop in or give us a call at (407) 644-7296.
Perfect for a last minute, romantic Valentine's Day gift of gourmet cheese, wine and chocolates!
Perfect for a last minute, romantic Valentine's Day gift of gourmet cheese, wine and chocolates!
JUST IN:
Christopher Norman Chocolates
Beautiful handmade chocolates from New York's premier chocolatier.
Pear Truffles - Three pairs of Pear Truffles made with love and imagination, ripe for thought, thoughts for sharing. Each Pear Truffle is a beautiful work of art.
Broadway Butternut Crunch - this is no ordinary crunch candy. Christopher Norman's Handmade dark chocolate and white chocolate is adorned with Macadamia Nuts, Huzelnuts, Walnuts, Pecans, Cashews, Toasted Almonds and Peanuts - 15 ounces in a gourgeous golden tin and hampton striped box.
LADIES: A great gift for the man in your life - Chocolate Cigars. Hand-rolled decadent, dark chocolate cigars in a decidedly masculine gift box.
Sunday, February 3, 2008
Valentine's Day Wine & Cheese
Surprise your Sweetheart with the most romantic and creative Valentine's Day surprise. Let The Cheese Shop On Park do the work for you. We will create a beautiful and delicious Valentine's Day gift of Gourmet Cheese, Wine and Chocolate that you and your Valentine will never forget. Choose from three enticing, romantic fantasies:
- "Two Of Hearts Deluxe Basket" - Create an unforgetable Valentine's Day with the customized "Two Of Hearts Deluxe Basket" Three artisan cheeses of your choice, gourmet crackers and fresh fruit, wine or champagne and of course chocolate in a beautiful keepsake basket. *$150.00 *premium cheese or wine subject to price package increase.
- "Boudoir Picnic" - Show your Valentine your romantic side with the ultimate, intimate wine and cheese "Boudoir Picnic". A decadent soft triple creme cheese, an exotic, imported, hard textured cheese and gourmet crackers presented on a romantic, boudoir friendly cheese plate, wine or champagne and chocolate. *$75.00 *premium cheese or wine subject to price package increase.
- "Romance Rendevous" - Surprise your Valentine with the "Romance Rendevous". Two scrumptous, artisan cheeses, gourmet crackers and chocolate in a presented in a portable boxed picnic for two - perfect to take out... or stay in. **$45.00 **package does not include wine. Wine available at additional retail price.
The Cheese Shop On Park will take the guess work out of your special night. No cooking, no fuss, the two of you will relax and enjoy a romantic Valentine's Day adventure of artisan cheeses, gourmet accotrements and fabulous wine - and of course - a chocolate finale.
Supplies are limited, so please call now to reserve your Valentine's Day Gourmet Gift Basket or Plate. (407) 644-7296, or email me at kirsten@thecheeseshoponpark.com. A deposit is required.
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