Shout It From The Mountaintops: Alpine Cheeses for Winter Blues!

180101_AlpineCheeseThe mercury’s been in a downright low position lately, and seems intent on hanging out there for a bit. So rather than whine about the weather, why not warm up by stocking your pantry with some savory comfort-food-ready cheese?

Alpine cheese refers to any cheese that is made using methods similar to those made in the Alps… Think Gruyere, Emmenthaler, Comte and such. These cheeses are characterized by their firm, yet elastic texture, low salt content, and super melt-ability (yes, that’s the technical term). They have a wide array of flavors, ranging from fresh cut grass to chocolate to toasted hazelnuts depending on the forage of the animals (usually cows) whose milk was used to make them.

In the kitchen they’re chameleons, making gluttonous grilled cheese, mac and cheese magic, fabulous fondue, and gratuitously good gratins. Just slice, grate, and add to your favorite dishes for a butterfatty kick in the pants that is sure to banish the winter blues!

Spring Brook Tarentaise – $15 

pleasant-ridge-reserve_580xSpring Brook Tarentaise is a sharp, firm cheese that is sure to please just about any crowd. It is crafted in the Alpine-style, meaning that it follows the tradition of famed cheeses of the Alps like Gruyere, Beaufort, and Comte. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is rich, complex, and full-flavored. Aged for 7 months or more, the texture is smooth and dense, with deep, nutty, and spicy flavors abounding. Hints of freshly cut grass and sweet toasted hazelnuts accent the flavor profile. Please note that all cheeses are cut to order in half pound increments, meaning that there will be a slight variance in weight. Rest assured you’ll never receive less than the quantity you order, but you might score a little bit more!

Calderwood – $12.50

20170725_saxelcheese_101_lg_580xCalderwood is a rich and robust wheel of raw cows’ milk cheese coated in finely chopped fibers of hay. The wheels are washed with brine for six months in the Cellars at Jasper Hill before being coated in hay and sealed in Cryovac. After an additional four months of aging, the cryovac is removed and the cheeses are left to dry and form a natural rind in the cellars. The finished wheels of cheese are firm nutty and complex, with hints of earth, caramel, chestnut honey, and tropical fruit.

Pleasant Ridge Reserve – $16

pleasant-ridge-reserve_580x1One of the winningest cheeses in the history of the American Cheese Society, Pleasant Ridge Reserve has taken home a few blue ribbons: 2001, 2005, and 2010. Cheesemaker Andy Hatch crafts these Alpine-style wheels just 10 weeks out of the year, when the cows are out on pasture. The flavors locked within each wheel of Pleasant Ridge are the perfect expression of the terroir of the low grassy valleys of southwestern Wisconsin in summertime. Each rich and hearty wheel sports a stately coffee brown rind, and tastes of toasted nuts and caramel. Aged between 6 to 11 months. Please note that all cheeses are cut to order in half pound increments, meaning that there will be a slight variance in weight. Rest assured you’ll never receive less than the quantity you order, but you might score a little bit more!

Fondue for You – $60

fondue-for-you_580xWhen the mercury drops and the snow begins to fall – there’s just one thing a true cheese-aholic craves – fondue! It need not be a big to-do, Saxelby’s taken care of all the cheesy details when it comes to crafting winter’s finest melted cheese dish. We’ve chosen three perfect fondue-ready cheeses, and will even throw in our favorite fondue recipe to get things started! All you need to provide is heat!

Advertisements

The Saxelby Exclusives Trio: cheesey collaborations with farmers, chefs and brewers

SaxExclusives

A trio of cheeses made exclusively for Saxelby Cheesemongers in collaboration with some of our favorite cheesemakers, restaurant / chef partners, and brewers! This limited-edition roundup showcases the best of the best – rare, seasonal, and delicious cheeses, each with their own story to tell.

bone_char_peal_580xBone Char Pearl

Bone Char Pearl is a mixed milk cheese (fifty percent cow and fifty percent goat) that is made at by Barbara Brooks at Seal Cove Farm in Maine. The young buttons of cheese are dusted with a fine coating of bone ash produced by Blue Hill at Stone Barns, and aged by the expert affineurs at Crown Finish Caves until they reach three weeks of age and are ripe and ready to eat! Bone Char Pearl is tangy, fudgy and distinctly earthy with a tannic and mineral finish imparted by the bone ash.

20170725_saxelcheese_101_lg_580xCalderwood

Calderwood is a rich and robust wheel of raw cows’ milk cheese coated in finely chopped fibers of hay made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The wheels are washed with brine for six months in the Cellars at Jasper Hill before being coated in hay and sealed in Cryovac. After an additional four months of aging in hay, the cryovac is removed and the cheeses are left to dry and form a natural rind in the cellars. The finished wheels of cheese are firm nutty and complex, with hints of earth, caramel, chestnut honey, toasted bread, and tropical fruit.

folksbier_willoughby_square_580xFolksbier

A pungent, limited edition collaboration between Saxelby Cheesemongers, Jasper Hill Farm, and Folksbier Brauerei! Willoughby is an odoriferous round of washed rind cows’ milk cheese that is normally washed with a salt brine. However, this special batch has been washed with Folksbier’s ‘Recurring Dreams’, an American pale ale with a citrusy, herbal kick. Recurring Dreams is a continuing series at Folksbier that explores the NE-style pale ale through modifying variables batch to batch, a repeated process with subtle yet distinguishable changes.