Category: Cheese

Fondue Tasting, Sat 2-4pm!

January 26, 2012 | Cheese, Events, Food | Comments Off

Nothing says warm and cozy more than a pot of bubbling, melty cheese. Fondue is an exciting way to enjoy the fruits of Switzerland’s best ductile delights, but we know it’s also a bit overwhelming. We’ve taken care of the hard part: finding the recipe, figuring out the best ratio of cheeses, and grating them.

Our Fondue for Two (to four) is a full pound of grated cheese, a blend of Gruyere, Emmenthal, Appenzeller and Vacherin Fribourgouis, already tossed with cornstarch (helps to thicken up the mix and keep it smooth). All you have to do is choose the wine, and melt it… slowly, please.

Still unsure if Fondue is for you? We’d love to share a batch with you, and answer any questions! Join us this Saturday, from 2 to 4, and taste some gooey goodness on us!

Superbowl Salumi

January 22, 2012 | Butcher, Cheese, Food | Comments Off

Whether you’re hosting or attending, everyone will root for a platter of artisan salami.


From San Francisco, Molinari & Sons make our most accessible slicing salamis, peppery sopressata and sweet, fennel-ly finocchiona. Salumeria Biellese, right here in NYC, produces a more refined, all Berkshire pork product, and we’ve got a sweet and picante sopressata, and their spicy chorizo sticks.

Don’t want to take sides? Utah’s Creminelli makes whole mini salamis in a variety of flavors: plain, black truffle, spicy, Barolo wine.

If charcuterie is more your game, we carry many cured meats from La Quercia, based in Iowa. Aging only heritage breeds, with cuts such as Prosciuttos, and Coppas, LQ slices are sweet and silky. Imported Serrano Ham, Jamon Mangalica, an all beef Bresaola, and of course Prosciutto di Parma round out our team of salty yet moist, cured meat.

And if you’re dragging out the grill, don’t forget to visit our meat counter for some of their house made sausages!

We’ve got the Funk

January 20, 2012 | Cheese, Events, Food | Comments Off

Uplands Cheese Co in Wisconsin, makes just one, multi-award winning cheese, Pleasant Ridge Reserve, until now. Influenced by Switzerland’s Winter seasonal, Vacherin Mont d’Or, we are proud to introduce Rush Creek Reserve.

Made from raw Autumn milk, Rush Creek Reserve is near-liquid, unctuous and rich, barely contained by a thick band of spruce bark. The bark imparts its own smoky and woodsy flavors, to a cheese that’s bursting with notes of beef broth and finely cured meat. If pungent is your thing, you need to gather a few friends, grab a loaf of crusty bread, and your favorite beverage.

Please taste Rush Creek with us on Saturday afternoon, from 2-4, and scoop up your own wheel. Saturday only, whole, 14oz wheels are just $32.99 each (normally @ $37).

We’re Jammin’… we hope you like Jammin’ too

January 11, 2012 | Cheese, Desserts, Events, Food, Fruit, Grocery | Comments Off

Saturday, January 14th, we welcome The Stand Brooklyn, for a special tasting of their Winter Seasonal fruit jams and garnishes.

Sister and brother team, Nathalie and Jake, founded The Stand Brooklyn in 2010. Since then, they’ve brought us many lovely flavors of jams and fruit syrups, and now they’ve developed a lovely line of holiday inspired fruit garnishes. Best enjoyed with cheeses, French toast, over ice cream, or even stirred into a cocktail, these flavors are jam packed with fruit and spice.

Come in and let The Stand tickle your tastebuds, with their Spiced Cranberries, Apple Calvados Preserves, and Quince in Cardamom Syrup.

The cheese mongers will be pairing up some of our American made favorites. Expect fresh chevre, aged cheddar and maybe even a blue, each chosen to stand up to The Stand Brooklyn’s seasonal delights.

Cherish the Old, In with the New

December 29, 2011 | Cheese, Food | Comments Off

Whether you are planning a festive New Year’s Eve shindig for few or many, don’t forget the cheese! We’ve made sure all of your favorites of 2011 are in stock, such as the luscious triple crème: Brillat Savarin, earthy Brie de Meaux, pungent Meadow Creek Grayson, and of course, the crystaline Vintage Five Year Gouda.

But if you crave something new, this week, we’ve brought in 4 new cheeses from Italy that will make your cheese plate special. Pecorinos Crosta Rossa,  a mellow, grassy number and Vinacce, a brightly colored wine soaked wheel are two very unique versions of Italian sheep’s cheeses. Cow and goat are represented as well, with Blu Vin Santo, a mild blue soaked in “Holy Wine,” and Fiacco di Capra, a goat’s milk Taleggio.

On the homefront, we’ve got Utah’s Tea Hive, a cheddar with a tea-rubbed rind, California, San Andreas, a rustic raw sheep’s milk, with very floral and fresh butter notes, and Vermont represents with a rare hard wheel from Lazy Lady called Mixed Emotions, an organic cow-goat tomme, which shows off the lush summer grasses and the earthiness of cave aging.

Ask for a taste, and have a wonderful 2012!
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