From Corporate to Artisan

I’m always a little hesitant eating a cheese that has added flavors to it. I usually find the cheese to be underwhelming in both taste and quality.

Well, the boys at the Beehive Cheese Company prove me wrong…way wrong. Pat Ford and Tim Welsh (brothers-in-law!) have quickly made a name for themselves in the cheese world. Back in 2005, both Pat and Tim decided to leave the fast-paced world of software and real estate and seek a simpler (and cheesier) way of life.

The boys traded in their commutes and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Pat and Tim quickly fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made Beehive Cheese some of the best in America. The Beehive Cheese Company is one of the only artisan cheese makers in Utah!

The Beehive boys only use Jersey cows milk in all of their cheeses. So what? Jersey cows, despite their small size, produce milk with the highest protein and fat content. Higher fat and protein means the milk is creamier (a.k.a. more delicious!)

Promontory.

The patriarch of the Beehive family! A relatively young Irish-style cheddar with buttery, full-bodied texture and snappy, citrus-like fruit notes. Pairs great with full-bodied reds, ales and IPAs. Try Promontory in your next grilled cheese, mac ‘n cheese or simply with apples and honey.

Awards

1^st place at the American Cheese Society: 2011

Bronze Medal at World Cheese Awards: 2010

Barely Buzzed.

A true American original! The Beehive boys start with Colorado Legacy Fine Coffee beans and French Superior lavender buds. Next? The two premium ingredients are freshly ground onsite, diluted with oil to suspend the dry ingredients in the rub. The result? Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese.

Pair with medium to full-bodied wines, ports, ales, stouts and ciders. A great match with fresh fruit or charcuterie.

Awards

1^st place at the American Cheese Society: 2007, 2008, 2009, and 2011

3^rd place at the American Cheese Society: 2012

SeaHive.

Hand-rubbed with local honey and Redmond RealSalt, SeaHive is a beautifully balanced treat. A full-bodied cheese with a smooth, creamy texture—a true expression of the local flavors, superior quality and creativity! RealSalt is harvested from an ancient sea bed near Redmond, Utah! Great with hoppy ales or fruity white wines, and perfect shaved on salads and soups.

Awards

3^rd place at the American Cheese Society: 2011

TeaHive.
The newest member of the family! The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms.  The creaminess of the cheese is an immediate delight and the complexities of the tea-rubbed rind continue through the finish. Pair with fruit-forward wines, pilsners or chocolaty stouts. Try with savory scones, biscuits or marmalade!

Awards

1^st place at the American Cheese Society: 2012

Please join us for "Fromage with Friends" as American Cheese Month continues this Saturday from 12p-3p. We'll have all four BeeHive Cheeses for you to taste...which will be your favorite?

My Romance in Raleigh

I kind of feel like I’ve been on a string of dates with Raleigh. When I first met her, I was a little nervous, not quite sure what I thought and just hoping for the best.

But so far, she’s shown me a great time. Downtown Raleigh is full of life! Boutique shops have opened up left and right, eateries to keep you full for days on end, the craft beer movement is incredibly present here (there’s even a craft beer tasting bar/store), and there’s a great sense of pride among all the Raleighites for their city that’s almost contagious. Parts of Raleigh seem to be a little behind the rest of the scene, but read some of the blogs online and they all say to give the up-and-coming city a few more years. It does seem like Raleigh has a bright future ahead of it.

Seeing that I’m always wearing khakis at Shubie’s, you probably don’t know that I love jeans. A great pair of jeans is worth it to me (like a great bottle of wine for some of you). So I happen to come across The Raleigh Denim Co (no, seriously, I walked right by it without knowing it existed!). They actually make raw denim right on site. Raw denim is denim that has never been washed or treated with anything, so basically it’s up to you how it ages. It’s recommended to go swimming in the ocean, run in the rain, find some mud, etc…and not wash them for 3-6 months! Raw denim is a little tougher at first, but it’s up to you to break it in.

A few blocks up I stumbled upon Feelgoodz, a flip-flop company. Feelgoodz makes flip flops out of totally recyclable and biodegradable materials, using natural dyes and are ethically sourced. Cool company, cool idea, cool product (you should check it out).

The restaurant scene is booming in Raleigh. Each restaurant takes great strides to use fresh, local produce, eggs and meat. You can taste the difference. The beef all seems so much more tender and flavorful, the fruits and veggies all bursting with flavors. I’ve been fortunate enough to eat at four of Raleigh’s best restaurants, and each one shined in their own way; truly demonstrating fresh, quality ingredients is all you need. (I even had fish tacos, but they couldn’t rival Chef Lynne’s). I've dined at the following (feel free to email me or stop in and ask me about my meals if you want more details!):

• Gravy (where I met my rockstars of cheese)
• Battistella's (my favorite!)
• Capital Club 16 (great sandwiches)
• Dos Taquitos Centro (awesome atmosphere and margaritas)

After a few days with Raleigh, I’m getting used to her and she’s been taking me to all the right spots. I feel more comfortable and don’t even need Google Maps any more to guide me (my dad won’t believe that one!). But it’s true! I’ve also totally enjoyed all the service at each restaurant. Each server and bartender (two bartenders know my name already—not sure if that’s good or bad) is so attentive and genuinely seems to care to make sure I’ve had an exceptional experience, which is something I always appreciate.

When I was at Raleigh’s very own chocolate factory, Videri (I’ll get to that tomorrow in my blog), the tour guide said, “I’ve lived in Raleigh my whole life and it just keeps getting better and better.”

Would I be ready to move in with Raleigh, so to speak? I don’t know if I could live here permanently (it’s a little too hot), but after my inaugural visit, I’d gladly come back and visit her (and eat and drink my way through…who’s with me…first round is on me)!

Your Foodie Friend,

Dougy

Doesn't Happen Often

David (top), Cary (bottom)

I'm not one to get startstruck that easily. Seeing Maya Rudolph, David Spade, Maria Bello and the rest of the cast of "Grown Ups 2"during the filming this summer has definitely been fun, but I wouldn't say it has left me speechless.

But last night while out to dinner, I didn't meet one rockstar. Not two. Not even three. I MET FOUR ROCKSTARS. Of the cheese world that is (were you expecting someone else--I'm at the cheese show after all)! I'm sitting at the bar, enjoying a drink, and a group of four comes up next to me to grab a drink while waiting for their table.

I first noticed David Gremmels--co owner of Rogue Creamery (a.k.a. home to the Best Cheese in the Country for the last two years!!!). I didn't know what to do. Then I notice, Cary Bryant (other co-owner of Rogue), Sue Conley (co-owner of Cowgirl Creamery) and Kurt Dammeier (owner of Beecher's of Seattle). HOLY CRAP!

Do I introduce myself? Do I buy them a drink? Do I leave them alone? Well I didn't have long to think because Kurt turns to me and says, "Excuse me, do you live here? What do you call someone from Raleigh?"

"Great," I thought to myself, "he just had to ask me something I didn't know."

Kurt

I could feel myself getting nervous, my mouth getting dry, I could feel myself perspiring like a wheel of gouda that's been left out too long, but I somehow managed to spit out, "A Raleighite? That's just a guess. I'm not from here," pretty smooth, Dougy. (And Raleighite is the correct answer I found out later!).

Sue

I told them I was here for the cheese show and that I obviously knew they were here for the same reason. I felt like I was sitting next to cheese royalty. You might be thinking I'm overreacting here, but these four have changed the way cheese is made and enjoyed in this country. I grew up hearing about these four legends, I would read about them in trade magazines. These four people and their cheeses started the American artisan cheese movement. It doesn't happen often, but I was near speechless.

Is there such a thing as a cheese groupie??

When in Raleigh...

So I'm back at the Annual American Cheese Society's Conference! My brother and I ate more cheese than a human probably should in three and a half days at last year's conference in Montreal.

This year I'm on my own in Raleigh, North Carolina. So far I'm diggin' it, too!

Although this is considered a working trip, it's a great chance to get away from the daily grind that I usually face and, I guess, refresh myself. So needless to say that when I woke up this morning to a string of frustrating emails it's not how I envisioned my first morning in Raleigh.

At the Farmers Market!

But thank goodness for the Raleigh Downtown Farmers Market! As soon as I decided to ignore my phone and walk to the weekly showing of artisan cheeses (a few more on display than usual in honor of the cheesiness this week!), fresh produce, meats and baked goods, I instantly felt better! How the heck couldn't I have?! (The triple chocolate chunk cookie I picked up from a local baker for breakfast also probably helped).

There was just a plethora of fresh, local and good food with happy people, live music...all eating, too! Definitely my kind of scene. People in Raleigh just seem happier, too--they're so nice it's hard not to smile! I first stopped (after I got my cookie) at a stand that only had products made from their 5,000 blueberry bushes! Not just your typical blueberry jam, but blueberry juice, syrup and even salsa (which was intriguingly sweet and spicy). The farms owner had her nine-year old son helping her, who proudly offered me a taste of his family's salsa (kind of reminded me of myself when I was nine and working in the store!).

Never too early for beer and cheese!

Then, somehow I migrated to the local beer and cheese pairing (funny how that works). Unfortunately, I found the cheese to be underwhelming in flavor, but am anxious to give Raleigh's cheeses another try later in the week. Since we've been on the craft beer craze at the store, I'm all about the beer now. And Raleigh definitely makes some tasty ales. A couple standouts have been Mother Earth Brewing's Sisters of the Moon (an intense hop aroma and bitterness with a mouthful of flavor) and Lonerider's Sweet Josie (an American Brown style balancing bitter hops with chocolate and aromatic malts).

The line for the grilled cheese competition...
worth the wait!

And you'll never guess what they had at the Farmers Market?? A GRILLED CHEESE COMPETITION! Seven of the area's best chefs created the best grilled cheese they could and put it on display for all to try and vote! Keep in mind that about twenty minutes before I had a goat cheese, speck, fig and balsamic grilled cheese from a grilled cheese truck, so I was ready for this! 

Hard not to be happy here!

After my fill of grilled cheese I walked around downtown Raleigh for a bit, which seems to be developing into quite the city with lots of eateries, bars and pubs and fun shops. I have to admit, I started my day in a disappointing corporate way, but thanks to the good people of Raleigh (and a little grilled cheese), I think I'm ready for the Rally in Raleigh (the cheese rally, duh!).

Your foodie friend,

Dougy

A Story of "Inspiration" for the Fourth of July

Stan Biasini and Debora Wickart needed to change something.

The economy in 2009 was not doing well and the carpet laying business that they owned in Vermont was not getting much business. Stan and Debora had a small herd of cows but they knew that they could not survive by milking the cows with milk prices dropping so low. Even if Stan and Debora wanted to be dairy farmers, there was no way to financially gain at it. The last ten years were stifling for many American dairy farm owners with 40% of all dairy farms going out of business due to falling milk prices and the rising costs of animal feed and fuel.

During such harsh times, it is fascinating to see how Stan and Debora changed their business focus in three years, partnering their passions into the now growing business of Mt. Mansfield Creamery. Stan, also a trained chef, discovered that he loved cheesemaking and studied with the legendary Cheesemaker Peter Dixon and on his own. Debora grew up in Morrisville Vermont and tends and milks the registered Holsteins and Brown Swiss cows that are used in Mt. Mansfield's cheeses. Stan attributes the rich quality of the cheese they produce to the high quality of their milk. Stan and Debora have converted the old United Farmers Creamery building in Morrisville into their cheesemaking and cave aging facility. They also send their milk to St. Alban's Dairy Cooperative. Stan and Debora made 400 pounds of cheese in 2009, this year they plan to make 9600 pounds.

Mt. Mansfield Creamery cow's milk cheeses are known for their complex and nutty, buttery flavors and thin edible rind. Stan suggests leaving all of their cheeses out for an hour or two before serving to soften them up and give the flavors time to release.

Inspiration, a washed rind Corsican-style alpine cheese is washed in local ales. The batch Shubie's will be selling this weekend is washed in Burly Irish Ale from Vermont Pub and Brewery. Inspiration is similar in texture to a camembert-style cheese with 44% moisture and a very thin, edible rind. The cheese, aged at least 70 days is nutty and earthy. Inspiration is a great pair with craft beers. An amazing feat for a new cheese maker, Mt. Mansfield Creamery's Inspiration won second place in the category of Farmstead Cow Milk (Non-pasteurized) at the 2011 American Cheese Society competition.

Chin Clip is an Austrian-style pressed cheese. It has a simple, salty, buttery flavor. Aged four to five months and washed in wine pressings from a local vineyard, it was created to be the perfect accompaniment to red wine.

Half-Pipe is a high-moisture, complex French Alpine Cheese, aged five months and dry-brushed to keep the rind thin and edible. The flavors really come out when melted and Stan suggests trying it on a burger, fondue or a panini. Stan is not only a rug layer, Chef and Cheesemaker - he  is also a snowboard instructor and named Inspiration and Chin Clip after slopes on Mt. Mansfield, and Half-pipe after the Snowboard ramp. To learn more about Mt. Mansfield Creamery, please visit www.mtmansfieldcreamery.com.


Shubie's is proud to support this local dairy business and bring you three of Mt. Mansfield Creamery's cheeses this weekend.

All About Kombucha

My blogging has been very lax lately – sorry! Like me, I’m sure many of you would agree that there are simply not enough hours in the day to get everything done. I wish I could share all the new ideas, products, events and more that we’ve been working on at Shubie’s with all of you, and I’m hoping to do so more often now.

I was doing some product research recently for new beverages to offer and came across a local kombucha company, Katalyst Kombucha, which we now offer on our shelves. I only knew kombucha as that drink that got pulled off the shelves because it may contain alcohol (studies support that only minute quantities of alcohol exist, about 1%). That was it.

After a little more investigating, I realized that there is much more to kombucha than I thought. There was almost a cult-like feeling surrounding kombucha. People are either absolutely in love with (or are borderline addicted to) the fermented drink and believe in the health benefits associate with the elixir; or they seem to think it’s just another foodie fad that’s received a lot of hype.

So what exactly is kombucha? Kombucha’s roots go back centuries; as far back as the Tsin Dynasty in China in 221 BC, where it was known as the “Tea of Immorality.” Kombucha is a living health drink made by fermenting tea and sugar. To make it, brewers rely on what’s called a starter—a bit of already fermented tea, referred to as “the mother.” Once the mother is added to sweetened tea and allowed to sit in a glass jar unrefrigerated for 7 to 14 days, a glop known as a symbiotic colony of bacteria and yeast grows over the surface.

The result? An effervescent elixir said to restore health, promote longevity and give mental clarity. Much of the current hype for kombucha surrounds the fact that it contains probiotics, which is believed to benefit digestion and boost the immune system. I couldn’t wait to get our first order from Katalyst Kombucha in and try this “super drink.” Would it be the answer to my frustrations?

Some told me I wouldn’t like it, that it smells like pickled cabbage, it’s weird, etc. When our order arrived, I immediately picked up a bottle of Katalyst’s Ginger Devotion (made with organic and local ginger) and examined the bottle a little. Little strands were floating at the bottom. After further investigation (and reading the bottle), I found out that the little strands are actually the culture and are totally normal, natural and are actually an important visual to look for when buying kombucha. After all, kombucha is a raw food.

I took a sip and reflected on what I had just tried. It was curiously tart (and zippy from the ginger) and I loved it. Now, call me crazy, but I seriously felt more energized after my first bottle! Maybe it was adrenaline from all the hype – but maybe it was the kombucha!  

I will say that I have had a least 1-2 bottles of kombucha a day for over the last week and I have certainly felt a boost in my energy levels. Healthier? Can’t say that I’ve noticed a difference yet, but I’ll let you know.

At the least, I encourage you to try a bottle and see what you think. Who knows, maybe you’ll even want to join the kombucha club! 

Your foodie friend,

Dougy

My Final "Curds"

VBC's Cremont - a new favorite

Wow! Where did October go?? I feel like it was just yesterday that my brother and I got back from our Montreal “cheese-xcursion” and couldn’t wait to celebrate the First Annual American Cheese Month with all of you.

To be honest, probably like many of you, we didn’t know what to expect. How would you all respond to an entire month just about American cheese? Would you embrace (and taste!) over thirty new cheeses? Would you participate in over twenty events? Well guess what? You embraced, tasted and participated your ways into cheese history with us!

All across the nation, cheese stores are reporting overwhelming interest from their fan bases, too, for an entire month devoted to American cheese. That’s incredibly cool! Look how much support we showed for all the small farmers out there who take immense pride and care in what they provide for our tables. I can’t believe how many incredible cheeses I tasted in a one-month period. Cheeses that I might have never tasted for months if it weren't for a whole month dedicated to American cheese. 
Some of my favorite finds were Robinson Farm’s Tekenink Tomme, Blue Ledge Farms Lake’s Edge and Rogue River Blue, just to name a few; some of your favorites, judging by the amount we sold: Beehive Cheese Co Promontory, Jasper Hill’s Harbison and Vermont Butter and Cheese Creamery Cremont (excellent choices we might add!) Come find me at the cheese counter and I’d love to share these with you, along with some of my other favorites (yes, I know - I have a lot of favorites)! And don’t forget about our Fall Food and Wine Festival on Saturday, where you taste most of these, along with some others.

So what’s going to happen now that October is coming to a close? Well, we still have Allison Hooper’s visit to look forward to—you’ll actually get to make cheese with a legend! (Our events page has all the details. Call and sign up now before it fills up - this is a class you don't want to miss!) You'll also notice a slight transition at the cheese counter. We’ll certainly hold on to some of this month’s big hits, but we’ll have to phase out some others to make room for our incoming shipments of French and Italian classics. We’re talking goat cheeses hand-wrapped in cabbage leaves, real muenster…our new shipments are cheese that are made in the old-world style of century-old recipes. Truly beautiful cheeses that are equally delicious. I can’t wait.

Who knows what else could happen at the cheese counter! We’re Shubie’s—we change a lot. One thing that will never change, though, is our passion for finding good food and wine that makes you happy. We really mean it. It’s not like we expect all of you to like every single thing we share with you, but I hope—we hope, that you will at least try it with us. And if you have something you think we will love, share it with us! Maybe you’ve just had the most incredible maple syrup of your life, or you just saw the coolest kitchen gadget, or drank the best syrah last night. We want to know! Maybe we’ll love it just as much and add it our shelves—we’re always looking for the next big hit.

Thank you for making my October so great!
Your Foodie Friend,

Dougy

Refrigerator Real Estate Boom

Don't they look happy together?

With the absence of hotter days and nights, so comes the absence (at least in my fridge) of bottles of summer's whites and rosés, and more room for beer.

Some of you might be saying, “But, Dougy, I thought you were my tequila guy!” Don’t worry, I still am. But there’s been such an incredible “beer-evolution” over the last few years that it’s hard not to be tempted by the many local offerings, especially during Oktoberfest! It seems like every restaurant and bar now offers at least one seasonal beer this time of year, and regularly offers craft and local beers on the menu.

Lake's Edge and IPAs go great together

I never have to make room in my fridge for cheese, however. Did you think I forgot about American Cheese Month? It’s not a secret that wine and cheese can make magic when paired together well, but with certain cheese, I’d dare to say that beer is the better friend. Let’s look at craft beers and artisan cheeses, for example. Both highlight an industry that is propelled forward by enthusiasts putting their own twists on old-world, rustic traditions. What’s more, the public has embraced both and is making a conscious effort to support both movements.

When pairing cheese and beer, always put your own preferences first (a good rule in general!) I’ve said it before: have fun! Food is fun and not an exact science. Seriously, let us know on Facebook or Twitter or email me (dougy@shubies.com) if you think you found a great match. Chances are, you’re right and others are missing out!

But until you get some time to play mad scientist, here are some of our suggestions.

Wolaver’s Organic Oatmeal Stout with Cabot Clothbound Cheddar
The delicate balance of sharpness, slight nuttiness and candied sweetness stands up great against the complex flavors and nuttiness of big dark ales.

Notch Session Pils with Hudson Valley Sheep’s Milk Camembert
The boys up in Ipswich provide a proper salute for the traditional Czech brew. Notch Session Pils has a nice crispness with herbal notes and pleasant hoppiness that, when partnered with the near uber-butteryness of the New York delight, creates a satisfying Fall duo.

Ipswich India Pale Ale with Blue Ledge Farm Lake’s Edge
IPAs typically are pretty hoppy, and the bright tanginess and crumbly smooth paste of this cheese are so good together. And that line in the middle (see the picture above) is ash, not blue, so blue cheese haters join us! Have your cake and drink some IPA, too!

Pretty Things St. Botolph’s Town Brown Ale with Springbrook Farm Raclette
The mild, sweet and slightly sour Vermont beauty is perfect for the silky texture and rich malty flavors of this brown ale.

Behold the power of beer and cheese! Cheers!

Your Foodie Friend,

Dougy

19 Caps, 1 Cork

"Look at this - 20 wines, just one cork!"

That's what George said just before our Australian wine tasting on Saturday. Normally when we host a tasting, regardless of where the wines come from, we end up with dozens of corks strewn across the tables. Australians have embraced the use of screw-cap enclosures for a long time, much more so than wine makers in other countries, but this was really striking - just one cork! One!

So many screw-caps!

What's the reason for this? And are screw-caps better?

There are a few reasons, but the most important one, and the best argument for switching to screw-caps, is cork taint. All cork is sterilized before being used, but the sterilization process is imperfect. About 3% to 5% of all corks remain contaminated with a chemical compound known as TCA - it is harmless to humans, but ruins the wine. If your wine is "corked" - contaminated by TCA - it will either smell like nothing at all (if it is very mildly contaminated), or like a damp, moldy basement or wet socks. It's not pleasant, and it can happen to any wine with a cork enclosure - whether it's your $8 bottle of Pinot Grigio or your $200 bottle of Bordeaux. No wine is safe.

Unless you use a screw-cap, that is. Screw-caps completely side-step this issue. They provide a perfect seal to every bottle, every time. And don't believe the myth that only cheap wines come in screw-caps. John Duval, one of the great wine makers of the world, makes absolutely stunning wines in Australia's Barossa Valley, and all but one of his wines come in screw-caps.

The lone cork.

Screw-caps do have two main disadvantages, though. I once spoke to a French wine maker considering making the switch from cork to screw-cap. He told me that he had been experimenting with screw-caps for years, including aging them long-term in his cellars. He found that there were no flavor differences between wines sealed with corks and screw-caps until they'd been aged for about 8 years or so, after which point the cork-sealed wines started to perform better. So if you're planning on aging your wine long-term, cork is probably the way to go. (I'll be putting a couple bottles of John Duval's screw-capped wines in my cellar - you can read about one of them here. When I open them up in 10 years, I'll let you know how they do!)

The other disadvantage is probably the one most people are concerned with - no "pop!" A lot of people enjoy the ceremony of using a cork screw to pop open a bottle of wine, and they miss that when they drink a screw-capped wine.

The conclusion? I'm a fan - I'd much rather give up the cork popping ceremony for a guarantee that my wine won't have any defects, and almost all of the wine I buy is wine I plan on drinking within in the next six months, so cellaring isn't an issue. I've been pleased to see more and more of our customers coming around to screw-caps, too - I know some people will always want to see a cork in their bottle, but I encourage you all to at least give screw-caps a chance!

Here's to you, Summer 2011!

Growing up, this was always my favorite time of year. The sun is still out past seven, the nights are slightly cooler and everyone is just relaxed and enjoying summer.

I’ve lived in Boston’s Bay Village since April 2010, but somehow for the last two summers I’ve probably spent more time in Marblehead than in Boston. Yes, summer in Boston is a lot of fun, but there’s something about a Marblehead summer that is just so…so…summer.

I can’t imagine summer without Marblehead. I love walking around town at night when you can still smell the smoke of the cooling coals after a cookout. I love leaving work at night and smelling the ocean. I love walking down to Five Corners Kitchen (next summer, I’ll love walking down all summer, not just part of summer), Caffe Italia or Maddie’s (if it’s been a really long day!) and meeting up with friends. I love hearing the clinks of the glasses as people sip and savor long into the night. Sitting near the harbor and listening to the boats rock back and forth with the waves and occasional bell ring or creak of the dock makes a spectacular summer soundtrack.

I love how fruits and veggies just seem tastier and better. Didn’t each tomato just seem better than the previous one? And what’s a tomato without a little fresh mozz or burrata! I’d rather not think of how many pounds of cheese I consumed this summer. Summer 2011 was definitely the Summer of Cheese for me, but I’m not complaining. Montreal renewed my passion for cheese and, in general, food, and I am so excited to share it with you (get ready for October—it’s the first American Cheese Month—more details as we get closer).

I love the sweet smell of ice cream, but I might love the hints of vanilla from a freshly prepared waffle cone even more (enjoyed a little less this summer sans Terry’s). For me, though, the quintessential summer scent is the char of roasted marshmallows.

But growing up, this was also my least favorite time of year. The new school year is right around the corner, which means back to school shopping trips, homework and overloaded schedules.

Push those last thoughts to the side though! We know that we can’t make summer longer, but we have a lot coming up for you to look forward to. Chef Lynne is working on her broths for our Asian Noodle Soups, her roasted vegetable terrine with basil and parmesan is already back in the case, and mac ‘n cheese hopefully will follow it shortly.

Time to say goodbye to the rosés, although we highly recommend storing a bottle or two for summertime flashback when the weather starts to get to you. BZ will be back at the end of the month for an Australian wine tasting that you won’t want to miss.

I am so excited for American Cheese Month in October! My brother and I are busy now planning out the month for you. It will be a month where we celebrate great American cheeses and the people who make them. We already have confirmation that Jasper Hill Farms and Peter Mohn of Vermont Farmstead Cheese Co (a Marbleheader!) will be making guest appearances, with more to be announced soon. This all leads up to our annual Fall Food and Wine Festival on October 29 (you should all mark this on your calendars now!)

I really hope that all of you had a great summer and had some good food and wine along the way. Thank you to all of you who made my Marblehead summer so great. As I’ve gotten older, I’ve enjoyed each summer more and more. But I can’t wait to see what fall has in store for us this year!

Your Foodie Friend,

Dougy

Vivacious Vinegars

When it comes to vinegar, I have to admit, I'm a fanatic—I LOVE them! There’s something addictively sweet and tart to them the totally changes the flavors of everything from salads to desserts.

Vinegar—the word comes from the French “vin aigre,” meaning sour wine—teases us with the intense pungency. Vinegar has been around for as long as we’ve known wine, and is fermented juice that can be obtained from almost any plant, including rice, grain and fruit. I love the way vinegars can totally change the chemistry of a dish and make you go “wow!” Vinegars deserve their fifteen minutes in the spotlight, too! Here are a few of my current favorites.

Fini Balsamic Vinegar: Aged for about twelve months in small barrels, Fini is a superb balsamic for under $20. A rich, dark, intensely flavorful vinegar that is perfect to drizzle over strawberries.

Katz & Co. Sparkling Wine Vinegar: I couldn’t wait to bring this one home! Crisp with a pleasant acidity, a very clean tasting and full-bodied vinegar, yet has a wonderful softness to it. We carry five other vinegars from Katz & Co. and I am amazed at the quality of each one. Great vinegars for under $15.

Balsamo di Mela—Apple Balsamic Vinegar: Yes, this vinegar is actually made from fermented apples!  Balsamo di Mela is aged for five years and adds a light and satisfying sweetness to a variety of dishes. Perfect for raw or grilled veggies, roasted meats, fresh fruits and a must for cheese!

When it comes to food, I usually think more is better (my dad says I get that from my mom’s side of the fam—thanks Mom!) That’s why I typically have two or three oils and vinegars open in my kitchen at any given time. Both last a while and it’s so fun to play with the different varieties and combinations. That’s the best way for me to find out about new products to share with you.

Whenever I help out a customer pick out an oil, vinegar or cheese, I usually wind up saying “here’s one of my favorites” a few times throughout the same conversation. And a lot of you have called me out on having more than one favorite! But I can’t help it—I just love our selection so much I can’t limit myself to one (you try picking one favorite out of fifty flavors of ice cream!)

And it’s the truth when I say, “this is one of my favorites.” When I’m home, whatever vinegar I use changes nightly depending on what I’m in the mood for. Maybe I want the lightness and creaminess of a white balsamic tonight, but tomorrow I could go for intensity of a real balsamic. And that’s what I think makes food so fun—it’s forever changing and evolving with your palate leading the way.

Try something new. Don’t be scared when we offer you a taste of something. We are giving you a taste because we want to share the experience with you. I love seeing someone try something new for the first time and seeing their eyes light up with fascination and going “what was that! I want more!” Is there a cheese that you have been eyeing for a while? Or ever want to taste a Greek kalamata olive next to an Italian cerignola olive? And what the heck is the difference between a toscano and a nostrano salami? Just ask for a taste!

I only know what I like. But I always love finding out what you love.

Your foodie friend,
Dougy

Chowin' down for you!

Well, we did it! We made it through one of the most grueling cheesy experiences of the year for anybody in the cheese world. 

We endured goat, cow and sheep, stinky and wash-rind, cheddars, goudas and farmsteads, smoked and flavored, good and not so good and then there were the crème de la crème. Some of you might say, “Grueling! That sounds cheese-tastic!!” I’m not saying I didn’t enjoy the cheese, but I am saying that there was a TON of cheese. 1,686 different cheeses, to be precise (no, we didn't try all of them, though it felt that way sometimes). Starting your day with cheese (we’re talking a cheese plate in the morning), cheese seminars with tastings throughout the day - there was even cheese in the “break room." This weekend certainly wasn't a a stinker, but it was no slice of brie, either. 

How is my brother still smiling
after eating all that cheese?

The point is, most of us attending, whether retailer, cheesemonger, cheesemaker, distributor or even enthusiasts (yes, my cheese-loving friends, you could go, too, if you want to - next year is in Raleigh - mark your calendars!) are full of cheese by the end of the day. The funny part is, Bill and I would both go to bed saying, “I won’t need breakfast in the morning,” and we’d both wake really hungry!

Anyway, if you want to see a list of all the winners from this year's competition, go here. If you want to hear about our own festival favorites, read on...

What Found Us…
Westfield Farms Chocolate Capri Goat Log, Hubbardston, MA: My first reaction: “What the...?” but upon further investigation, I could totally eat a whole log. This one might not be for all of you, I loved it. Think it would be perfect with a slice of strawberry.
 
Bleating Heart Sonoma Toma, Sonoma Country, CA: A real great balance of earthy notes with a buttery and smooth texture. One problem: limited milk supply = limited cheese production.

Hahn’s End Petit Poulet, Phippsburg, ME: Hahn’s End had two of our favorites (Olde Shiretowne is the other), but Petit Poulet stood out. A soft cow’s milk with a bloomy rind and layer of ash, we’re definitely going to try to track this one down. Winner: 3rd place, cow’s milk.

What was left of this year's winner after
an hour or so

What We Found (Again)…
Rogue River Creamery Rogue River Blue, Central Point, OR: A picture says a thousand words! Everybody wanted a taste of this year's Best in Show (officially the Best Cheese in the Country!) For those of you who didn’t get a chance to taste it when we had it in last year, watch out for its comeback. A great cheese that totally deserves to win it all (and Rogue River Creamery owner David Gremmels is an incredibly nice guy - very happy for him and all the folks at RRC!) Winner: 1st place for blue cheese with rind, and Best in Show.

VBC Cremont, Webserville, VT: One of my personal favorites since it came out last year. Rich, luscious and earthy…totally awesome. Winner: 2nd place, mixed milks.




Cowgirl Creamery Mt. Tam, Petaluma, CA: The cowboys will play, but the cowgirls will…make really good cheese!! Buttery and creamy, we’ve always loved Cowgirl cheeses and want them back in the store. Ask for a taste when you see them. Winner: 2nd place original recipe, cow’s milk.

Cyrpess Grove Humboldt Fog, Arcata, CA: We’ve loved Humboldt Fog for years, and many of you have, too. Creamy, tangy, but slightly crumbly. Winner: 3rd place original recipe, goat’s milk.

Notice someone missing? Jasper Hill!! We were a little shocked/disappointed to see the American cheese innovators absent from the official winner list, but we still think Constant Bliss and Moses Sleeper are some of the best American cheeses out there, and we simply can't wait for for their new cheese, Harbison, to show up at our cheese counter (we got a sneak peak, and it was sooooooo good!) Keep on churning that wheel!

Your foodie friend,
Dougy

What a pair

American Cheese Society Cheese Conference, Day 3:


Bill and I did make quite the pair this year in Montreal, if we may say so ourselves, but I'm not talking about ourselves.

Yes, we did just attend the American Cheese Society’s Festival of Cheese tonight, where 1,686 cheeses were on display (yes, you read that right: 1,686) and we took cheese seminars and ate cheese all week, but fortunately the ACS likes to share the spotlight.

We’re talking pâtés, chutneys, preserves, pickled veggies, crackers, and even chocolate. It is important to have standout cheeses on your cheese plate, of course, but having the right accompaniments (an aspect that is often overlooked) should be just as important. Pairings take two separate eating experiences and combine them into a single, elevated eating experience. Here are some of the highlights from tonight:

Maybe the easiest and most often way of pairing cheese is going the jam root. But which jam is right for you? Carol and Debbie became big fans of Schoolhouse Kitchen ever since they tasted the line in D.C. at the food show. And Bill and I were so happy to see Wendy, one of the owners, tonight displaying the line. Bill and I tasted at the table separately and, without discussing at all, we both instantly fell for the Rhubarb Raspberry Thyme spread (how's that for a brother-brother connection). The subtle rhubarb tang mixed with the bright sweetness of raspberry is gently touched with thyme. I could definitely see pairing with Jasper Hill’s Moses Sleeper or an Italian Robiola. Or with Batch Vanilla ice cream! Breakfast at midnight anyone? (Remember: it’s about the cheese! Do not smother the cheese! A little goes a long way. I want to still know that I’m eating fromage.)
 

I was so glad to see Rick’s Picks because a) I think they have killer pickles, and b) they saved me. Yes, I was saved by pickles. After tasting dozens of cheeses at a time, it was the perfect break. But Rick’s Picks aren’t ordinary pickles. Their aromatic Phat Beets have hints of rosemary, ginger and lemon and are a must for a fresh chevere like Capricho de Cabra. I tried the Smokra—pickled okra with paprika. I think Jina, the pickle princess, was ready to cut me off. I just couldn’t stop! I can’t wait to put these on my next sandwich or for an easy app, wrap them in prosciutto. And seriously, the Handy Corn relish I was eating by the spoonfuls. An ever so slightly kick from aji peppers, the relish is awesome as a salsa and is a perfect match for Parrano gouda or Black Diamond Cheddar. We don’t have the whole line yet, but keep your eyes out for it.

 

And we were thrilled to see our neighbors from Sommerville—Taza Chocolate! Chocolate and cheese? Believe it! I think the nuttiness of Aged Mahon would be perfect with Salted Almond Mexicano or taking La Tur with Taza 70% Stone Ground Chocolate. I know Bill and I both can’t wait to get back and test out more duos.

We'll write more about our cheese favorites soon (after all, this was a cheese conference), but next time you pick up your favorite cheese, ask yourself, “What will make this even better?” Or you can just ask us!

Your foodie friend,
Dougy

What does a room full of 1,686 cheeses look like? Something like this.