Every year the American Cheese Society receives thousands of cheeses from dairy farms across America. Perhaps more akin to the Grammy’s than the Olympics (but pardon us for the timely reference), the certified cheese tasters from ACS try curds and whey from all categories ranging from blue to alpine to fresh yogurt. This year we are proud to announce a number of award winning cheeses in our case.
Flory’s Truckle, Homestead Creamery, MO Category: Cheddar, wrapped in cloth, aged up to 12 months
We’re kicking it off this Saturday at Habana Works’ Annual Earth Day Expo!
We’ll be stationed at this celebration of urban environmentalism at Habana Outpost between 11am-2pm.
Learn from our agriculture expert, Mickey Davis, what it means to be a sustainable farm. To help explain some complex ideas, we’ll have a host of coloring pages (for kids and adults alike) that break it all down. We’re also calling all crafty foodies to join us at our “Ugly Produce Decoration Station.” Afterwards, come by our shop and explore all of the Sustainability Do’s and Dont’s that we practice every day!
Then come in on Earth Day – Wednesday, April 22nd – as we give back to the neighborhood and promote earthy friendly shopping habits with a free re-usable bag give-a-way all day!
We’d like to give many thanks to our community here in Fort Greene- we’re working hard to help create a greener future and we couldn’t do it without all of you.
A few days ago, we shared the first half of our celebration of National Farmers Market Week, giving insight into the farms from which we get fruits and vegetables. But as we all know, farms bring us more than just apples and zucchini. Look around the store, and you’ll find great food grown by real farmers, whose food is always seasonal and fresh.
We’ve been lucky to score a few cases of honey made on the rooftops from Bed-Stuy Bees, and Pumpkin Village in VT hand-delivers raw honey and maple syrup every few weeks. In the dairy case, we source most of our yogurts from Hudson Valley, and all of our milk from Battenkill, Organic Valley and Natural By Nature, is from animals raised happily within 500 miles of NYC. Don’t forget the Adirondack Creamery ice cream!
Speaking of animals, our meat department sources whole animals from nearby farms, including Slope Farms, Kinderhook and Arcadian Pastures, who also bring us our pastured eggs. Be sure to stop off at our cheese counter for the freshest Cato Corner cheeses, which we pick up from the Fort Greene Greenmarket every Saturday. These get nestled into our case amongst the other farmstead cheeses, such as NY’s Sprout Creek, and VT’s Jasper Hill.
And if you crave something a little sweet, our wine shop proudly sells Fox Run Vineyards Riesling from the Fingerlakes, brought down with our weekly beef delivery! We admit, there’s nothing like being surrounded by the farmers market every weekend, but we’re proud to be the next best thing!
It’s Friday afternoon. If you are, as always, trying to figure out what you’ll need for the kitchen this weekend, Fort Cheese is proud to announce a brand new batch of mozzarella. We’ve been making the stuff for years, but what’s new – and what’s got our cheesemongerer Pam especially excited here – is the rigorously taste-tested curd, from Antonio Mozzarella Factory in New Jersey. The mozzarella we make is RBGH-free and locally sourced, with extra-premium milk from the dairy cooperative at Jersey Fresh. That means, yes, the fat content is a little higher – it also means the stuff is silky-smooth, tastes delicious and comes from a sustainable place.
The new mozzarella goes for $10.99 a pound at Provisions, and warm samples are available. Stay tuned for tasting details!
La Quercia is an Iowa-based producer of some fantastic charcuterie and this year they are trying to free Americans from the grasp of “foreign ham powers”. As a part of their campaign to promote ham produced in America they have asked stores around the country to design a themed display featuring La Quercia products. Our butchers were up to the task and created a memorable scene featuring some impressive sausage art. You can vote for your favorite *ahem* on Facebook at this link.
Greene GrapeLa Quercia’s “Declare Ham Independence”!
This Thursday April 26 from 5:30pm-7:30pm we are please to welcome Two Brothers Brewing to Provisions for a tasting and cheese pairing. Two Brothers was found in 1996 in Warrenville, Illinois by the Ebel brothers who were passionate about brewing classic European beers in the craft brewing spirit. The cheesemongers will also be choosing a few cheese to pair with Two Brothers’ fantastic beers. Drop in for a taste.
Greene GrapeTwo Brothers Brewing Tasting and Cheese Pairing
Need a shmear on that muffin? We’ve now got single-serve butter! Find 1oz mini logs from Vermont Creamery in the dairy case!
From the Green Mountains of Vermont, where family farmers are tending the goats and cows, Vermont Butter & Cheese Creamery‘s artisan techniques produce the finest fresh and aged goat cheese, crème fraîche and European-style cultured butter in the country. A coop of 20 family farms provide fresh, high quality goats’ milk, while cows’ milk and cream comes from the St. Albans Cooperative Creamery. These are developed into a collection of dairy and cheese products, many of which we carry in this store!
In the dairy case, you’ll find Mascarpone cheese and Crème Fraîche in bright colored tubs, for all your cooking and dolloping needs. Their Butter is made from crème fraîche, which is naturally cultured for a nutty, tangy flavor, the traditional European style. The butter comes in 8oz logs, as well as 1oz & 4oz logs that are salted with crunchy Celtic Sea salt.
And of course, they make cheese! Ask us at the cheese counter, about our current array of Vermont Creamery goat and cow’s milk varieties!
Best Value and Best of Tasting in the NY Times, we’ve got 5 cases of the La Rioja Alta Rioja Vina Ardanza Reserva Especial 2001 coming in on Wednesday. To reserve yours, call us at (718) 797-9463. We’re excited to try the wine the Times called “wonderfully complex yet mellow and balanced, with great finesse and flavors that linger.” One of the benefits of Riojas is that they are released relatively late. So the winery has done the aging for you under perfectly controlled conditions. If you’ve ever considered starting a cellar or wondered about the advantages of proper aging conditions, a Rioja is a great wine to splurge on.
Special insider tip: We’ll taste it on Saturday from 5-7 pm paired with something special from Fort Cheese!
Greene GrapeLa Rioja Alta Rioja Vina Ardanza Reserva Especial 2001
For us, Spring isn’t officially here until Lake’s Edge is back in our cheese case, and so it is!
Handcrafted at Blue Ledge Farmby cheesemakers Hannah and Greg Sessions, these are made from pure, fresh goat’s milk, and shaped into wheels around 1.5 lbs (the perfect size to serve at your Easter dinner). Snowy white due to a lack of beta carotene in the milk – a phenomenon which only occurs in goat’s milk – they contain a layer of vegetable charcoal through the center as well as just under the enveloping bloomy rind for a touch of drama.
Lake’s Edge is pasteurized, yet its flaky center melts in your mouth like cotton candy. Beneath the rind, though, lies a creamy dreamy layer of softer, near-liquid cheese, making it a joy to taste through the strata. These wheels are aged just long enough to create depth in flavor, but still remain fresh and lemony, becoming mushroomy and savory near the rind.
Other cheeses that have returned for this spring: Blue Ledge Crottina, a mini version of Lakes Edge, sans the charcoal, and Capriole Sofia, a 1lb brick of similarly ashed goat’s cheese with less of a distinct rind and can be sliced in squares. Each would be a stunning addition to your spring time holiday cheese plates!