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Good Thunder by Alemar Cheese
We are now offering Good Thunder by Alemar Cheese.  Good Thunder is cheese maker Keith Adams most recent addition to his lineup.  A small format washed-rind cheese, Good Thunder is conveniently sized at just under 8 ounces.  Coming wrapped and ready for individual sale, it’s also one of the few small format washed-rinds available, great for a grab-and-go selection.  The...
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Red Wine Risotto
Serves 2 Ingredients: 2 tablespoons olive oil ½ medium onion, cut into a ¼ inch dice 1 cup short-grain rice, such as Arborio or Carnaroli ¼ cup red wine 2 cups chicken or vegetable stock, hot 2 tablespoons butter ¼ cup shredded Nicasio Reserve, plus more for sprinkling Salt and freshly-ground white pepper to taste Method of preparation: In a 12-inch skillet, heat the olive...
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Montgomery’s Cheddar
While many of us are just getting over the brutal cold of the “polar vortex” in Chicago, it only seems natural to take comfort in the things that are tried-and-true:  an old woolen sweater, hot tea and the like. At Zuercher, we look to cheese to weather the storm. This week, we decided to take a moment to revisit a classic cheese that is dear to our hearts:  Montgomery...
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Gouda Cheese from Frisian Farms (Source: https://www.youtube.com/)
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Introducing: Frisian Farms Sneek Gouda (Aged 2 Years)
We have recently added Sneek Gouda from Frisian Farms.  This is a 2 year aged version of their classic Gouda wheel.  For many years, the Bandstra brothers of Frisian Farms have dreamed of offering a steady supply of aged gouda.  But as most new entrants to cheesemaking understand, every wheel held and aged at the farm represents cheese held in inventory instead of sales to the...
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Another excellent film from Neal’s Yard Dairy, this one about Sam and Rachel Holden’s recently redeveloped cheese Hafod.  (Source: https://www.youtube.com/)
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Alp Krauchtal Alpkaese – limited quantities available
Alp Krauchtal Alpkaese is manufactured in an alpine dairy by Christoph Marti and his family. The cheese is made of whole raw milk from brown cows that graze in the Stutz area of Alp Krauchtal for roughly 110 days in the summer.   The cows feed on the sweet summer grass at an altitude over 6000 feet.  Alpkaese is a somewhat generic term for cheese made in the Alps, made...
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Update from Jacobs and Brichford
Jacobs and Brichford is currently wrapping up their second season of cheesemaking.  We will continue to have availability of their cheeses over the next few months though as the cheeses in their caves age out and become legal and ready for sale.  We thought this would be a good time to ask them what they’ve thought about their first two years in the cheese world and talk about...
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Hoch Ybrig Alpage – made in the summer of 2012, imported late September 2013
Switzerland is made up of 26 Cantons.  [Think of a canton as being roughly the size of an American county.]  The original 3 cantons – Uri, Schwyz, and Unterwalden – lie at the very center of Switzerland, and the country takes its name from the canton Schwyz. In Schwyz, in the heart of Switzerland, which is in the heart of the Alps, “our” farmer makes Hoch Ybrig every day...
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Alpage Gruyere – made in 2012, sold in 2013
     When most people here the word “Alp”, they think of the mountains shared by Switzerland, France, Italy, Germany and Austria.      When a cheese lover hears the word “Alp”, they might think of a high mountain pasture, where the cows go to graze during the late spring and summer months, up where things are peaceful and serene.      When a cows “thinks”...
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