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Ah yes……Cheese Salad.
Check out these old recipes we found buried in our closet. Forget your typical cheese crisps, fondue, or baked casserole recipe; and experiment with a “Capricciosa” salad, made with celery root, ham, tongue, cucumber, all cut into julienne strips. Add your Taleggio, cut it into a fun shape like a triangle and make your salad look like a flower full of worms.  Or how about a ye...
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New pack sizes for two classic Cheddars
Taking on a 50lb wheel of cheese is daunting to say the least. If you’re a small shop, you know you’ll lose a bit of quality if you don’t sell the cheese fast enough. Thankfully, Neal’s Yard Dairy has a solution to this problem. We will be offering for pre order 1/4 wheel packs of both Lincolnshire Poacher and Montgomery’s Cheddar. Not only is the lead time now 2-3 weeks,...
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England Preserves available in Stock
Founders Sky Cracknell and Kai Knutsen started England Preserves in 2001 with a mission to make preserves with low sugar and locally sourced ingredients. Though the flavor combinations may not be familiar to the American palette, they’re indicative of classic English taste. They teeter on the edge of being savory or sweet, making them not only great for cheese, but for...
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Essex St. hand selected – Marcel Petite Comté
If I had to pick a desert island cheese, hands down, it’s Marcel Petite Comté. Not only does it have complex nuanced flavors, it’s so versatile! I’ve melted it over a cauliflower gratin, layered thin slices between sourdough bread and butter for grilled cheese, shredded it over scrambled eggs, and nibbled on it while standing in front of the fridge contemplating what to make...
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Eat raw milk cheese!
You all know what a special day this is.  We have been waiting all year for it so now let’s do it some justice.  Some might think this is a day to celebrate a vice or some type of taboo activity.  However, here at Zuercher, we could not agree less! You might want to use this day to roll it up in a quesadilla, pack it into your lunch bag, or even smoke it over some hickory wood...
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New to Stock – Monte Enebro
M385 – Monte Enebro – 3/3lbs Cheesemakers Paloma and Rafael Baez are behind this unique Spanish beauty. Monte Enebro is aged for 30-45 days and incorporates Penicillium roqueforti onto its rind. As you may know, this is the same mold used in blue cheeses, such as Roquefort and Stilton. This may account for why the cheese has a peppery, earthy, walnut flavor.  Additionally,...
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New to Pre-Order: Amber Kunik
Amber Kunik 6/10oz Available on the “New England” tab of the attached pre-order workbook We’re pleased to introduce a new offering from Nettle Meadow, the Amber Kunik.  Many of you already know and love the original Kunik, a dense triple crème made from a perfect balance of goat’s and cow’s milk.  To make the Amber Kunik, the cheese is then washed in both beer and...
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New to Pre Order – Baetje Farms
We’re excited to introduce Baetje cheeses to the rest of the Midwest! You can find it on its own page in the attached pre-order workbook. Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to...
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Seasonal Release: Cowgirl Creamery’s St Pat
Cowgirl’s spring seasonal cheese, St. Pat, starts with organic Jersey milk from Chileno Valley Dairy. Jersey cow’s milk is known for its high butterfat content. Additionally, the beauty of creating seasonal cheeses is the ability to emphasize the nuanced differences each season’s milk brings. For St. Pat, this means highlighting their rich bloomy wheels with a distinctive...
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New to Stock: Hornkuhkäse
Made in a small town in Switzerland just west of Liechtenstein, Hornkuhkäse is no ordinary alpine cheese. The milk used is that of horned cows. In the town of Urnäsch, where the cheese is made, virtually all cows still have their horns, as opposed to the 20% in Swiss agriculture. The symbiotic relationship between animal and farmer is fundamental there, and the cheese reflects...
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