Montchevre has debuted a wonderful and charming new set of four Flavored Goat Cheese Mini-Logs. The pack comes with one each of (Fresh and Natural Plain, Garlic and Herbs, Cranberry and Cinnamon (great for breakfast or dessert), and Sun Dried Tomato and Basil. Call them at 310-544-0450, or visit www.montchevre.com.
Cabot Creamery of Vermont has published a neat little booklet about two of America’s favorite comestibles, Beer & Cheddar, and how to best pair them. The booklet, which seems to have been compiled by Steve Sullivan, head brewer of River City Brewing Company of Jacksonville, Fl., (although he’s a native New Englander), presents an array of pairing ideas, as well as serving suggestions for all kinds of simple and sophisticated meals. A great little book to have for your customers if you sell beer and cheddar. Contact Cabot at 802-229-9361, or go to www.cabotcheese.com.
Vermont Butter and Cheese, makers of a whole range of specialty cheeses and exceptional butters, had out for tasting their award-winning Vermont Cultured Butter Sea Salt Crystals. This butter is both sweet and salty and one can taste the sea salt and sense the tiny crystals on the tongue. Made from high-fat cream, the butter has culture added and is then allowed to ferment for several hours, which builds enormous flavor. Beautifully packaged, the butter is wrapped in a checkered paper and packed in a small wooden basket. For more information about any of their products, call 800-884-6287, or go to www.vtbutterandcheeseco.com.
Firefly Farms, a farmstead cheesemaking company in Maryland’s Allegheny Plateau, has a new line – Meadow Chevre -- seasonally flavored chevre that are soft and spreadable. The cheese comes in two flavors, one sweet and one savory. They are Ginger, Almond and Honey and Sun-Dried Tomato, Roasted Garlic and Herbs. For more information, call Gourm-E-Co at 800-899-5616, or visit www.fireflyfarms.com.
We tasted some new cheeses at another artisanal cheesemaking operation, Rogue Creamery of Central Point, Ore. Their Rogue River Blue is wrapped in grape leaves and aged for up to a year is a very seasonal cheese, and their Smokey Blue is made by smoking their Oregon Blue over hazelnut shells. Both are outstanding and unique cheeses. Call them at 541-665-1155, e-mail them at info@RogueCreamery.com, or visit www.RogueCreamery.com.
Two new cheeses have emerged from one of America’s premier artisan cheesemakers, Cypress Grove Chevre, makers of award-winning Humboldt Fog. To accompany their macho Lamb Chopper they have introduced Ewe-F-O, a natural rind sheep’s milk cheese rubbed with olive oil. The inside granular texture makes it perfect for shaving onto salads or even grating. They have also introduced Mad River Roll, a three-inch-diameter ripened goat cheese log that becomes richer and creamier as you reach the center. It is named for the river that flows very near the creamery. For more information, call 707-825-1100, or go to www.cypressgrovechevre.com.
Roth Kase, as part of their line of F.lli Pinna products from Sardinia, has a beautiful new Ricotta di Pecora Fresca, a traditional fresh sheep’s milk ricotta that comes in a basket set inside another container so the whey can continue to drain. They also have a Ricotta del Brigante, a firmer ricotta that has a shelf life of up to 30 days. Both of these have wonderful texture and flavor. Call 608-328-2122, or go to www.rothkase.com.
Cheeseland, importer of fine traditional cheeses from The Netherlands, has come out with a Truffle Gouda called Memoir. It is extremely and enticingly aromatic and flavorful. The truffles’ flavor is not muted at all but very fresh tasting. Call them at 888-295-7050, send e-mail to info@cheeselandinc.com, or visit www.cheeselandinc.com.
Trois Petits Cochons (the 3 little pigs) have introduced two new pates. Pate au Confit is a delicious combination of a country-style pork pate and duck confit. Terrine Normande is a chicken Normandy terrine with Calvados, the unique apple brandy for which Normandy is justly famous. This chicken and pork pate containing both apples and Calvados is really a re-introduction since it was on the original menu at their store in New York 30 years ago when they began. For more information, call 800-537-7283, or visit www.3pigs.com.
Specialty meat producer D’Artagnan has come out with a few new products that are as delicious as their predecessors. First, they have made a Wild Boar Saucisson, a classic of the French charcuterie. A handmade, dry-cured sausage made from naturally foraging, heirloom wild boar, it is great for sandwiches or a charcuterie board. They also had rabbit, the other white meat. Their rabbits are bred from California White and New Zealand White, the most tender of all rabbit breeds. They are raised without the use of antibiotics or growth hormones. Call them at 800-327-8246, or go to www.dartagnan.com.
