Mother’s Day is this Sunday and, in recognition of the day, we surveyed a few of our fellow staffers to see what cheeses their mothers like them to bring home!
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.
The first Saturday I had off after BBQ season finished, I finally got around to trying Brouwerij Kerkom’s beer Bink Bruin. It is phenomenal.
We carry a wide selection of cheeses from the British Isles: Stilton, Keen’s, Ardrahan, Berkswell, Montgomery’s, Wensleydale and Stichelton to name but a few. One of the reasons we can count on this rich diversity and exceptional quality is the passionate team of cheese caretakers at Neal’s Yard Dairy.
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate.
Stilton is one of the most well-known blue cheeses in the world — up there with Roquefort, Gorgonzola and Cabrales. According to current regulations, for a cheese to be called Stilton, it must (among other criteria) be made from pasteurized milk. Stichelton is made with raw, organic milk.