Not wind, nor rain, nor sleet, nor snow can keep Saxelby Cheesemongers from getting you the finest American farmstead cheese this holiday season! The blizzards may be blowing outside, but inside we’ve got our cold box stocked with delightful new cheeses for cooking, nibbling, or pairing with whatever festive beverage floats your boat. We’ve also got butter, creme fraiche, and cream a go-go for all your cooking and baking extravaganzas. This week, swing by Saxelby Cheesemongers to see what’s new and make merry with a little dairy!

Also, don’t forget to place your orders by midnight tonight for delivery in time for Christmas! Visit saxelbycheese.com and get a 10% discount on any cheese selection when you enter the word ‘cheese’

Sozzled Pearl
(pasteurized cow and goats’ milk, ME)

These little babies are the perfect holiday treasures to tote along to a festive scene. Each round of cheese is wrapped in grape leaves that have been steeped in bourbon, rendering the texture utterly gooey and supple. The bourbon gives the cheese a caramelly, spicy twang (think nutmeg and cinnamon) while the musky, creamy-sweet flavor of the goat milk shines through. A uniquely American cheese that does our patriotic spirit proud.

Queso Blanco
(pasteurized cows’ milk, RI)

At long last! A fresh, Latin-style cheese that doesn’t taste like rubber! This cheese has been on my wish list for a long time, and luckily the folks up at Narragansett Creamery in Providence have heeded the call. This Queso Blanco is mild, milky-sweet, and chewy. Buy it, try it, fry it… whatever you end up making with this cheese, you’ll be happy you did. We like to mix it up with some of Hot Bread Kitchen’s corn tortillas for a quesadilla to beat all others!

Queso Fresco
(pasteurized cows’ milk, RI)

The yin to our aforementioned Queso Blanco yang, Narragansett Creamery’s Queso Fresco is light and tangy and moist. Full of sweet, yeasty whey, this cheese is another go-to for cooking. Slice and melt it atop a pizza, shred and garnish a spicy Mexican dish, or chunk it up in a salad for a refreshing but toothsome treat. This delicious briny cheese hails from the first artisan creamery in our very own Ocean State!

Sheeps’ Milk Ricotta
(pasteurized sheeps’ milk, NY)

For anyone who’s never had a true sheeps’ milk ricotta, you’re in for a wallop! First discovered in Italy by the makers of Pecorino Romano, ricotta has become one of the world’s most beloved cheeses. The sheeps’ milk version, however, is a far cry from what most of us know from the old supermarket shelves. The curd is dense, dry, and crumbly, with a sweet, yet distinctively sheepy flavor. Drizzle with honey for a crostini to make your guests swoon with cheesy love.

Till next week, Happy Holidays, eat cheese, and be merry!

saxelbycheese.com
saxelbycheese.blogspot.com
Cutting the Curd‘ a dairy-centric radio show on Heritage Radio Network

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