SUNDAY SAMPLES WINE TASTING $5.00

 Join us today anytime between 1 and 4pm and sample four of our featured wines.  Your $5.00 tasting fee will be applied to the purchase of any of the featured wines so you can take home one (or all) of your favourites!

And of course the Cheese Mongers will gladly recommend (and let you taste) the perfect cheese pairing to go with your wine purchase.

Yummy Recipe

We've got the Taleggio cheese in stock - check out this delicious recipe that's easy and mmmmmmmmm good for summer entertaining!

http://cltampa.com/tampa/baked-cherries-and-tallegio-easy-summer-appetizer/Content?oid=2334261#.TjGgGVvQOSo

20% off this weekend's Featured Cheese

This weekend's featured cheese is:
Chällerhocker  - $11.80 for a half pound (includes discount)  

Made by only one cheesemaker - Walter Rass - at a small creamery in Toggenburg, Switzerland, northeast of Zurich. The name Challerhocker means sitting in the cellar, which is what this cheese does for 10 months. Earthy, and full flavoured reflecting Walter’s recipe and the flora of his cellar.

Enjoy 20% off a half pound minimum cut of Chällerhocker this weekend.

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!

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):

• "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 !

New Arrivals and Party Ideas

Our importers and distributors can't believe how quickly we have reordered cheese, but thanks to every one's wonderful support - we are reordering for the 3rd time in... 12 days!

NEW IN THE CHEESE SHOP

Stilton Thomas Hoe Stevenson Stilton is in! Thomas Hoe Stevenson was one of the original Stilton Cheesemakers from the Heart of the Vale of Belvoir. This amazing, popular blue cheese is mellow yet tangy with a well balanced flavour and creamy texture.

Leyden - from Holland, a lovely firm cow's milk cheese that is infused with real cumin seeds - and lots of them. Leyden is one of Holland's favorite snacking cheeses - and indeed it is tasty. I am going to try cooking with it - perhaps melting it over chicken or grating it over a nice hearty vegetable soup - I'll let you know!

Truffle Tremor - From Cypress Grove Farms the classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake! We got one 3(ish) pound wheel in on Friday morning and by 7pm Friday night we were left with less than a pound. Fear not - we've already placed an order for 2 more wheels. If you would like to reserve a wedge please give us a call (407) 644-7296. Reserves are taken in 1/2 pound increments $27.50/pound.

Purple Haze - Fresh chevre also from Cypress Grove (we love them!) Flavoured with wild fennel pollen and lavender this cheese is smooth, creamy and quite unique. Comes in small disks that are about 6 ounces at $9.00 each - they just about sold out in less than 2 days, but the reorder will be in this week as well and we are taking preorder reserves for this one too (407) 644-7296 - or fax your request to (407) 644-7242 - OR email me at kirsten@thecheeseshoponpark.com

Vermont Goat Cheeses Bijou & Bonne Bouche - An American line of ripened goats’ cheeses, Bijou is mild, sweet and creamy with notes of fresh flowers, citrus and hazelnuts. Bonne Bouche has a sharper goat flavor and is coated in ash. Both are great in salad or on a cheese plate with nuts, a drizzle of honey and dried fruit.Vermont Butter & Cheese Company crafts artisanal dairy products in the European style through a vital link with local farms. Based in the town of Websterville, the company supports a network of more than 20 family farms, providing milk and meeting the highest standards of purity. While Vermont Butter & Cheese Company has earned worldwide recognition, the company is proudest of its contribution to the health of local agriculture. After all, as Allison learned on a family farm in Frangource, quality originates at the source – with the people who work the land and the pride they take in the yield.

CHARCUTERIE [not cheese]

Palacios Chorizo - Hot or mild Spanish Sausage. This is the real deal! Made from a generations-old recipe by a family owned company in La Rioja. Distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country. The first authentic chorizo available in the US. Featured in the New York Times and Wine Spectator. Fully dry-cured, ready to eat with your favorite cheese and wine. Simply slice and serve.

SUPER BOWL SUNDAY IS FEBRUARY 3RD (2 WEEKS) ORDER YOUR CHEESE PLATTERS NOW AS PROVISIONS ARE LIMITED. Pick up only, we don't deliver.

Don't settle for boring, flavorless no-name cheese for your superbowl party. Treat your guests (and yourself) to hand crafted English cheddar, French Raclette (think adult grilled cheese sandwiches) or a cave aged Swiss Gruyere so strong it will bring tears to your Dragonhead Scottish Black Stout (which we also carry). Pair everything with the authentic Spanish Chorizo and stuffed Greek olives.

Seriously fabulous gourmet fare. You're worth it. Call early (407) 644-7296

Hello SUPERBOWL!

Thanks again for all of your support and encouragement. Please feel free to fill out the comment form if you have any questions or suggestions. Check out our website at http://www.thecheeseshoponpark.com/

Welcome To The Cheese Shop On Park

OPENING WEEK

We've had a great opening so far, the first week has been steadily busy and we've met lots of happy cheese lovers. A hearty Thank You to all of you who stopped by to wish us well and peruse our gourmet selections. Many of the other merchants in the area also came in and gave us a warm welcoming to the neighborhood.

Our delicate petite French cheeses have all but sold out and we've already reordered. The Charouce double creme was very popular (so creamy and smooth it is masquerading as a triple creme) .

A not so well know French cheese called Morbier was also well loved. Morbier is an aromatic semi-firm cheese with a thin layer of vegetable ash running through the center. It has a lovely mild sweet flavor and a distinct nutty after taste. Morbier comes in a larger wheel, rather than a petite individual button and we still have plenty in stock.

OUR NEIGHBORS

The Bistro On Park recently relocated to a much bigger space in the courtyard across the street (remember the Crepe place?) They have a fantastic menu - I'm addicted to their salads - and now they're doing a Sunday Brunch that features a Bloody Mary Bar. The Bloody Mary's were adorned with our Windy City Wasa Beans from Rick's Pick's - pickled green beans with a spicy kick of wasabi! Next time you are cheese shopping on The Avenue stop into The Bistro and tell Randy The Cheese Shop sent you!

PICTURES

Here's the Grand Unveiling for all our out of town family and friends!

Raw What?

• You've probably heard some hub-bub about raw milk. Here's the skinny. Raw animal milk - cow, goat, ewe - is used to make the best cheeses in the world. Pasteurization kills all the tiny scary things that lurk in raw milk that could make one ill BUT great flavor, complexity, elegance etc. quickly follows the demise of bacteria during pasteurization.

• Can we get, sell, eat raw milk cheese in America legally? Yes. But only after said cheese has been aged for at least 60 days (the tiny scary things can only lurk for so long). That's good news for all of our longer aged, harder cheeses such as Parmesan, Gruyere and Romano, that naturally require a more gradual ripening process to peak. Bad news for the soft, moist, delicate cheeses such as a fresh raw goat's milk from France that peak two weeks out of the creamery.

• Fear not fresh goat lovers - we are perfecting our preternatural Cheese Monger powers to bring you the very best raw goat's milk cheeses - just to entice you with a few - Bonde de Gatines (raw goat's milk cheese that is light and gentle and aged long enough to make the journey from France) and Caprino Noccetto (from Italian goats, aged for 90 days and wrapped in walnut leaves with strips of raffia holding them in place - Ciao!)

Construction Update

• Painting of the walls has begun - only primer white so far - boring but necessary. We're cutting concrete this week and installing the underground plumbing. Then we'll be ready for the pretty stuff - colors on the wall which have not yet been chosen although we're narrowing it down, flooring, coolers (to hold lots of cheese) lighting, cool counter tops and cutting stations - and don't forget the wine racks. Wait until you see the center piece I have for the wine section!

• If you see the doors open please feel free to stop in and say hi. We met lots of folks over the past few weekends when we've in there painting (yes we're doing a lot of the work ourselves - I personally would rather spend more money on great Chevres!)

• I'll post some more pictures soon. Keep sending your suggestions and comments - we love all the feedback. ***NOTE*** Color scheme suggestions will earn you major kudos!!!

Construction Update

We have walls and a floor! Our permit was issued this week and as you can see by the pictures below progress is in the air!

Thank you to everyone for your encouragement and feedback! We love to get your comments on the blog (see the link below) and our website http://www.thecheeseshoponpark.com/



View of framed walls from back of shop looking out

The walls are almost done and the AC duct work installation begins.

We are building our inventory list and will be ready to go just as soon as the construction finishes up. We have many delicious and exciting handmade and organic cheeses for you to try as well as gourmet products and wines from around the world.

We are planning cheese tastings and pairings courses as well as a "must be there" grand opening party with lots of give aways and of course gourmet delicacies to try.

We will keep you updated here on The Cheese Shop On Park Blog Blast.

Keep the comments and suggestions coming - and please forward our links on to your friends and family.

Gourmet Gatherings

Reporting back from our trip to Atlanta - The Gourmet Food show was a great success! We placed a few orders, gathered tons of information, and met SO many helpful people.

• Look for Moravian Cookies - the thinnest cookie in the world. These unique, paper thin, crispy wafers might feel delicate (and are low in fat) but they pack a flavorful punch. Made by a family run (we love that) company who immigrated to the US from Czechoslovakia, we will carry three different flavors to start, but you'll have to come in to discover which - and enjoy a taste of each of course!

• We found jellies infused with wine, mulling spices from England (think liquid apple pie), artisan made java biscuits that respect free trade and satisfy your caffeine craving, and must-have chocolates laced with wild fruit flavors whose proceeds benefit wildlife.
  
  
• Amazing Artisan Honey in an array of fancy flavors (pour over Brie or St. Andre, open a bottle of a Washington Riesling and let's talk!) Tea that blooms a flower before your eyes as it steeps and much more.
  
  
• WAIT - WHAT ABOUT CHEESE ??!! We have so many fresh, hand-made cheeses you're going to love, crave, obsess over - STAY TUNED

More pictures will be posted next week of our construction progress - but things are moving along nicely. Feel free to stop by and peek in the windows, and stop in for a bite to eat at our neighbors The Bistro on Park (fabulous salads, sandwiches and Asian slaw!) - Tell Randy at The Bistro "The Cheese Shop on Park sent you!"

Here's a handy link to our website http://www.thecheeseshoponpark.com/ check back with us for updates and information.

Please fill out the comment form below - we would love to hear from you!

The Cheese Conference

Lake Champlain, Burlington, Vermont

Our Trip to the American Cheese Society (ACS) annual Cheese Conference was a great success. We attended Retail 101, 201 and various marketing and merchandising sessions and came away with fantastic information and the confidence that we are on the right path. Each specialized session was panelled by experts in the industry who are passionate about their businesses and of course passionate about cheese! We attended the welcome reception and sampled lots of local artisan cheeses. We came home armed with helpful resources and contacts to guide us through our journey of bringing the finest products to our shop and ultimately our customers. Shelburne Farms http://www.shelburnefarms.org/ was an amazing and beautiful place. Set on 1400 acres, they are super into education and it truly was the perfect setting for the event. Above is a photo of the outside of the Breeding Barn where the reception was held, and below is Alan inside the reception.

Alan at the ACS Welcome Reception at Shelburne Farms, Burlington Vermont inside the Breeding Barn

In addition to the conference, ACS holds an annual Cheese Competition. This year marks the 24th year. And the Best of show winner is: Leelanau Cheese, Aged Raclette. There were many categories and 52 pages of the judging results (there were over 1200 entries!). Some of the other categories include, Fresh Unripened Cheese, Soft Ripened Cheese, American Originals (you know - Monterey Jack, Muenster, Colby, Teleme etc.), Blue Mold Cheese, Hispanic and Portuguese Style Cheese, Feta (yum), Flavored, Smoked, Farmstead (which means the cheeses and fermented milk products are made with milk from herds on the farm where the cheeses are produced), Marinated Cheese, Cultured Mike Products (Creme Fraiche, Fromage Blanc, Plain Yogurt), Butters and Cheese Spreads. Whew and that is not even the complete list! The Cheese Shop On Park may need a bigger store!

Don't forget to check out our website which morphs a bit each week. http://www.thecheeseshoponpark.com/ Let your friends and family know if they would like to be added to The Cheese Shop On Park Blog Blast email to head on over to the website and fill out the form under "Contact Us" - We promise no personal information will ever be shared or sold.

Also - feel free to add questions, comments, suggestions or cheese requests to the blog comment section below.

Next week: The Cheese Shop On Park build-out update!

The Cheese Shop On Park

We're back from the American Cheese Society's (ACS) annual cheese conference. Armed with a wealth of information and the confidence that we are actually on the right path in our quest to open Central Florida's first gourmet cheese shop.

At the conference we tasted lots of domestic cheese -all artisan, hand made. We are learning more and more about cheese every day and the one thing that I can't wait to perpetuate in our shop is the huge difference between freshly cut, handmade cheese and the dried out, suffocated, supermarket cheese that we are all [unfortunately] used to eating.

Our location - Park Place at 329 Park Avenue North in Winter Park (hence the store name The Cheese Shop On Park). Park Place is the beautiful new building just North of Central Park. Our space is currently undergoing its landlord work. Dirt floors are awaiting concrete. Walls and a ceiling will follow and then our work will finally commence. We've picked out our beautiful hardwood floors - a natural hickory - and I will be haunting antique shops for eclectic display pieces.

Stay tuned for pix from our trip to Vermont, as well as the progress of our buildout.

We are attending a gourmet food's trade show in Atlanta next month and will hopefully be going home with oodles of yummy and fun accoutrements.

Check out our website at http://www.thecheeseshoponpark.com/ or feel free to email me with questions comments or suggestions at kirsten@thecheeseshoponpark.com

"Because life's too short for supermarket cheese!"