We have another announcement for you blog followers. Here at the Bedford Cheese Shop we present you with a seasonal treat – a pre-made Mother’s Day Gift Box!
Whatwhat whaaaaaaat?
So awesome! If you need to grab something quick and want to have a special day picnic with your mom (or moms. It is the 21st century after all…) we have just the solution for you.
In this stylish wooden cheese box, you receive:
- 1/4 wheel of Brillat Savarin
- 1/3 lb of Comte
- 1/3 lb of Midnight Moon
- a Michel Cluizel chocolate bar
- a package of Petit Toasts
- a 3 pack of NUTELLA TO GO!!!!
- and a fantastic Goat Soap!
Wheeeeee!
All this for $50 and the undying love of your mother. For at least one day. You are totally a shoe-in for the will.
Hey everybody! I know it’s been a while since the Bedford Cheese Shop blog has been up and running. Two whole weeks. But don’t worry! All of you fans out there who have turned into shriveled little prune like turds due to a lack of cheese information, Cheesepinions, and snark are now gong to be relieved.
This week, as promised, I thought I’d write something about a cheese term that I just noticed popping up all over the place - Thermalized Milk.
I have a feeling that this process has been around for a while, but I’m just noticing it as our store tries to sneak younger cheeses into the shop. But what exactly is this process? Is it actually cool? Or is it yet another stupid restriction that the FDA imposes on cheese importation that prevents us from getting delicious dairy goodies into the country? I set about one afternoon to do some research and figure out if thermalized milk is too kewl for school or is a total beta (fish).
Et voila. Le pamplemousse. This must be what heaven is like. Fat, hungry, and wearing great hats.
Hey guys!
I’m writing a quick entry to give all of our loyal blog followers a SPECIAL DEAL on a BCS Spring Treat we have prepared for you.
Right now we have a decadent Spring Picnic Basket on sale. It’s awesome. In this pre-made basket, you get:
- Fra’Mani Pate Campagnola (Between a country style and a mousse, this stuff is so good. Garlicky, peppery, and porky.)
- A Lazy Lady Buckhill Sunrise (A gooey all-natural cow’s milk from Vermont.)
- Slice of Lincolnshire Poacher (An English cheddar with no bandages. So nekkid!)
- Petit Toasts (Crunch.)
- A Michel Cluizel chocolate bar (Rich. Decadent. Aphrodisiac?)
- A jar of cornichons (So little and pickled.)
All this for $33!
Oh wait. No it isn’t. HEAR THIS! If you come in and mention the blog you get this picnic basket for only
$30!!!!!!!!!
Yeah. That’s right. Only $30. Look at that! Because you guys love the blog we give you a discount. So….come in, mention the blog, tell us how funny you think we are, and you get a discount. Isn’t that awesome! The internet is so cool some times. Ok, so we better see you soon. Byeeeeeee.
Yes, amigos. ‘Tis that time again, where I share the secrets of the inner workings of the Bedford Cheese Shop cheesemongers. So dark and twisted and full of dairy products.
This week, I present to you Dylan, one of our newest hires, who hails from the sunny state of Colorado (is it sunny there? I’m actually not really sure. I’m pretty positive he’s from outside Aspen? Which leads me to believe it’s mostly sunny. Because that sure does sound tropical. ASPEN. Like Aruba. Or Des Moines.) and is pretty new to the cheese biz. But, like the rest of us, he already has opinions about what products he wants to put all over his tastebuds.
This time around, Dylan presented me with a two part Cheesepinion. One for when you are feeling fancy and one for when you’re feeling down on your financial luck. How considerate, dear sir. His first pick this week is Stanser Schafkase, a lovely sheep’s milk cheese from east central Switzerland. It’s kind of grassy, herby, and spicy and doesn’t pack too much of the stinky barnyard pungency of other soft sheep cheeses. Dylan thinks that this guy is a “phenomenally complex, soft slice of sheepy goodness that leaves you wondering what the next taste will reveal.” How “Labyrinth” of you, Dylan.
Oh, what? TWO POSTS IN TWO DAYS?!?!?! That’s right. Even though it may be 85 degrees and sunny outside, I have a hankering to sit inside and type. In a windowless room with a stainless steel table. How very “Bladerunner” of me.
So remember when you were a kid and your Uncle Buford and Aunt Jemima came back from vacation in Kansas and regaled you and your family with a four hour slide show documenting their trip to the Butter Cow and the beautiful “painting” that hung above their hotel bed?
Me neither.
That being said, I now present to you, a travelogue via photos, courtesy of our red headed maven Amy. Amy and Charlotte recently took a trip to France and Switzerland to visit our favorite cheese makers and see what sort of things they are up to (and I’ll give you a hint: It involves being awesome in the Alps…) and meet the people that make our cheese. So rad. And Amy is a little shutterbug and took pictures of everything they did. She then compiled them into a SLIDESHOW. Woah, totes rad. So, I know present to you:
Hello there lovers and people that I don’t know who read my most intimate cheese thoughts. I am back again this week with everyone’s favorite. Another installment of Cheesepinions.
Cue the fanfare of trumpets and elephant parade.
This week, I asked Amy what she was vibin’ on. At first, she felt too pressured and refused. But, after I picked her up off the floor and curled her out of the fetal position, she came up with a lovely suggestion for this fantastic New York spring weather we’ve been having. This week, Amy suggests that y’all come in and try Caprotto Madaio. It’s an aged goat’s milk from Campania (where Naples and the Amalfi Coast are…Jay-Z eat your heart out) in southern Italy. It’s hard and crumbly and has flavors of sweeter nuts and pepper.
Amy made the bold statement that “it’s the best goat…ever. It’s like biting into a lemon…made of goat cheese. It’s refreshingly sharp and nutty and lemony, but not too dry in texture.” Mmmm. Nothing makes my stomach grumble like the image of fruit molded out of cheeses. Sounds like Grandma’s house. What?
And what would Amy do with a hunk of this lactic goat treat? “Chunk it up into nuggets and eat it with a green salad and some fresh fruit, maybe a Creminelli Casalingo. Maybe drink with a Vinho Verde or Albarino, or a hoppy ale. All this in the park…in the sun.” Obviously. Sounds like heaven. But spending any time with Amy is like being transported straight to heaven via a giant escalator that is full of your favorite people. Like Freddie Mercury. And Pepe LePeu. And Kitty.
Well. That’s it this week. We are developing some new ideas for different things to add to the blog roster. Like recipes. And cheese vocabulary. And food history. Do YOU guys have any suggestions? Anything you would like to see? Please, write a comment! Because I get a lot of spam porn comments that I just delete. And we’d love to hear from you. Ok. That’s all! Love you guyz!
So this week I’m going to start by admitting to something decidedly embarrassing. I spent about five minutes before I began writing anything down trying to figure out if I could somehow incorporate the lyrics from the Backstreet Boys song “Everybody (Backstreet’s Back)” into this opening line. The only real thing I could come up with was “Cheese Blog’s Back!” But, I didn’t think that everyone would get the reference. And then I decided it was a pretty dumb reference that probably doesn’t appeal to anyone but 12 year old girls from 1999 (which is pretty much how my brain works. Hello, Lisa Frank!). So, maybe just play that song in the background or watch this video on Youtube or something so that you can try to imagine the state of mind I was in upon trying to get this post in motion…
This week, we are getting cheese advice from our very own Mike. Mike took a very serious approach to Cheesepinions and had to go home and mull over his decisions. Upon his return he presented me with a piece of paper that was incredibly organized and detailed and I think that the best thing to do would be to copy down exactly what he wrote (also partially because I’m a little unclear as to what he is referencing to at points…but hey, gotta roll with the punches…). So here we go. “Cheesepinions” direct from Mike’s mouth.
Greeting and salutations blogosphere and internet lovers. Are you ready for this? It’s pretty exciting, so I’ll wait for you to sit down.
So this week, we are launching a BRAND NEW FEATURE on the blog. It’s called “From the Farmer’s Mouth” and is a place for you readers to learn about some of our favorite farmers and cheese producers. We are going to try to regularly feature one of our producers (and we are going to start with local products. Hey there! Buzz word!) and see what’s going on in their brains. It’s good to learn about where your food comes from and how it’s made. Knowledge is power. And food is power. Therefore…knowledge is food. For your brain. And all we really care about on this blog is good food. Problem solved.
SO – drumroll please – we are going to get started with one of the greatest sheep farms in New York: 3-Corner Field Farm! Hooray!
