CURD NEWS
JANUARY 2021
Curd News is a fun way for us to share our world of cheese with
our cheese loving customers. This monthly article will introduce
you to cheese and cheesemakers from across the globe, new and old
products and cheese tastings in our stores. We will share tips on
entertaining with cheese, cheese pairings and share our favorite
recipes.
Fondue is a traditional Swiss and French dish made of melted
cheese and served over a flame to keep this dish warm and gooey.
Using long fondue forks, you can dip cubes of bread, fruits,
veggies or meats into the dish. Traditionally made with Gruyere
Swiss cheese, you can also incorporate other Swiss like Raclette or
Emmental. You can flavor your fondue with your favorite cheeses,
whether it be a smoked cheddar or spicy jalapeno cheese. If you
don’t want to make your own fondue, you are in luck, we have some
wonderful traditional Swiss fondue that is ready to heat and
serve.
Pair with:Beer: Ciders & Fruit Beers, Stout, Pale AleWine:
Sparkling Wine
Celebrate the new year!
Grand Noir blue is brought to us by Käserei Champignon out of
Germany. This blue cheese is great for those who may not always
choose blue cheese. Unlike the sometimes harsh, crumbly blues we
all know, Grand Nori has a creamy, velvety mouthfeel and subtle
blue flavor. It is wonderful on its own or exceptional with our
Dalmatia fig spread. If honey is your thing, it would pair
wonderfully. You can also use in a sauce for pasta or chicken, it
will melt without a grainy texture.
Pair with Stout, Sparkling Wine
GRAND NOIR BLUE
Meredith Dairy has mastered the art of marinating goat cheese.
Fresh goat cheese is marinated in a garlic and thyme infused oil.
The silky goat cheese absorbs all the delicious flavors of the oil
making it one of a kind. This combination is great on salads,
pasta, vegetables or simply spread on a baguette.
Pair with white wines
MEREDITH DAIRY MARINATED GOAT CHEESE
LIMITED TIME ONLY. WHILE SUPPLIES LAST.
Monteo is a semi firm cheese produced by La Casearia creamery in
the Veneto region of Italy. The creamery makes it using cow’s milk
that is sourced from the farms near them. Monteo is a lovely
cheese; mild and creamy with milky flavors and buttery flavors that
linger in your mouth. It melts well so it is great for cooking.
Pair with Sauvignon Blanc
MONTEO
We are proud to make our own line of cheese spreads in our
Central Kitchen. We have several flavors to choose from:
Smoked Gouda and Pecan • Sharp Cheddar Pimento • Garden
Vegetable Pepperoni Pizza • Four Cheese • Kale and Cilantro •
BLT
Serve with crackers or crusty bread. You can even make your own
cheese balls with them, just roll them in a ball and cover with
nuts.
BRISTOL’S OWN CHEESE SPREADS
Cold weather, melty cheese!
FONDUE
worth a m enti on . . .January is all about the play-offs and
tail-gaiting parties. We have everything you need for a successful
party! If you need something quick, we have cheese nibblers, cubed
and ready for your enjoyment. Just add some crackers and salami,
and you have yourself a party.
Celebrate the full moon on January 28th with 30% off Cypress
Grove Midnight Moon!
(One day only, January 28th, while supplies last)
dont m iss out !
Rub the inside of a cheese fondue pot or medium enameled
cast-iron casserole with the garlic clove; discard the garlic.
Combine the grated Gruyère and Emmentaler with the wine, cornstarch
and lemon juice in the fondue pot and cook over moderate heat,
stirring occasionally, until the cheeses begin to melt, about 5
minutes. Add the kirsch and a generous pinch each of pepper and
nutmeg and cook, stirring gently, until creamy and smooth, about 10
minutes; don’t overcook the fondue or it will get stringy. Keep
warm in a fondue server.
*for variation – try adding smoked cheese, spicy cheese,
herbs
cook i n g d i recti ons
Class i c Sw iss Fon dueFondue is a fun and easy way to
entertain. Serve with steamed veggies, crusty bread, steamed baby
potatoes, apples or cornichons.
INGREDIENTS:
• 1 garlic clove, halved• 1 pound Gruyère cheese, grated• 1/2
pound Emmentaler cheese or other Swiss cheese, grated• 1 cup dry
white wine• 1 tablespoon plus 1 teaspoon cornstarch• 1 teaspoon
fresh lemon juice• 1 1/2 tablespoons kirsch• Freshly ground pepper•
Freshly grated nutmeg
The world’s oldest cheese was found in China. A mummified body
found in China was buried with cheese dating back to 1615 B.C.
Lactose-intolerant people can eat aged cheese. The bacteria that
cause the fermentation process use the lactose (milk-sugar) as
food.
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