New cheeses, Halloween treats, Cheese Classes, and CSC updates!
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October 13, 2016
Want to taste great food, make new friends, and learn about cheese?
Join one of our evening classes!
Next up - Cheese and Culture, on Thursday, October 20 at 7:30 pm.
See the full class schedule here.
Featured Cheeses:
Rippleton and Ledyard
We've got lots of terrific new cheese for you to taste in October, including some wonderful sheep's milk cheeses from New York State's Meadowood Farms. If you've visited the shop, you know that I like to be able to tell you the cheesemakers' stories, and that I want you to know where your food comes from. I met the woman who makes these wonderful cheeses last summer, and I'm proud to have her products.
Veronica Pedraza of Meadowood Farms makes her Italian-inspired cheeses with milk from the farm's herd of East Friesian sheep. Veronica is smart, funny, and knows her stuff - and the sheep are charming, too (take a look at the herd here). Rippleton is a washed rind cheese with robust, savory flavors and a delightfully gooey texture, while the slightly lighter Ledyard, wrapped in beer-soaked Concord grape leaves, is complex and fruity. I'm hoping these will become regulars in the case. Come taste and tell me what you think!
Halloween Treats
There's lots of Halloween spirit at Mill No. 5 - much of it delightfully gory and weird. In the cheese shop, though, the scariest things you're likely to see are these Halloween caramel boxes from Big Picture Farm. Goats in costume, or the Great Goat looming in front of a full moon...delicious, if not too spooky. Like ghosts, these guys will disappear at the end of October - but there may be some other holiday costumes coming soon!
Have you joined our CSC?
Our first set of CSC shares were packed on October 4. Almost a dozen subscribers received three new cheeses, tasting notes and reusable insulated bags. I'm calling this program "Community Supported Cheese" instead of a "cheese of the month club" because it really does operate in a community spirit. Your subscriptions help a small new shop with cash flow, and the cheeses I've selected come largely from smaller-scale domestic farms who are expanding their market outreach. And you get to try something new - at least one cheese that's exclusive to the CSC - every month. Everybody wins! If you'd like to join us, you can do so here; the next pickup will be ready on Thursday, November 3.

Fall Cheese Classes and Tastings

: Thursday, October 20, 7:30-9:00 pm

CHEESE 101: Tuesday, November 1, 7 - 8:30 pm

CHEESE AND TEA PAIRINGS: Thursday, November 10, 7:30-9:00 pm

CHEESE FOR THE HOLIDAY TABLE: Tuesday, November 15, 7-8:30 pm

CHEESE 101: Tuesday, December 6, 7-8:30 pm

View the class schedule and register here >>

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