This Week at Saxelby Cheesemongers
Sunday March 25th
At Jimmy’s no. 43
43 7th St. between 2nd and 3rd.
The party starts at 3 pm
A recipe for delicious! As if cheese weren’t tasty enough on it’s own, some intrepid cheese makers out there (starting with some monks with a fancy stash of fermentables) have been washing cheeses with beer for centuries.
What does this mean, and why the heck would anyone do such a thing? Well, to have a beer-washed cheese means liberally rubbing the cheese down with beer a few times a week to encourage different kinds of bacterial growth on the rind. The most common type of bacteria to grow on a cheese of this style is brevibacterium linens, or b. linens for short. You can recognize the presence of these little microscopic fellows by the bright orange color they impart to the rind as well as the stink-o pungent odor they cause the cheese to have. As for why they started doing it, I mean come on, why wouldn’t they? Beer + Cheese obviously equals love. And beers, as uniquely flavored as the day is long, all lend their particular flavors to a cheese as it is washed, infusing it with a bit of malty, hoppy, yeasty essence.
This Sunday, join Saxelby Cheesemongers and Jimmy Carbone as we sample some beer washed cheeses served alongside the ales and lagers they are aged with! Come see what a difference a brew makes.