Cheese
January 2008
Dear Food Lover,
January seems to have become, unofficially, "Gruyere month." We adore the complexity of taste and the lush density of this cheese, and so we've taken this month to do a bit of a survey on the varieties you'll be able to find in our stores.
First, we begin with French gruyere (or "comte" as it is called). Read about our two different versions in the first article.
Next, read about a Swiss gruyere, created by artisan cheesemaker Rolf Beeler. The second article discusses his classic gruyere and the hoch ybrig, which can be classified as the same, but also falls within its own classification.
Finally, read about our cave-aged gruyere-a rich, full experience for those who truly love this cheese.
February will bring a new selection of cheeses with it, so visit with us again soon!
John Coleman
Cheese Merchant
Dear Food Lover,
January seems to have become, unofficially, "Gruyere month." We adore the complexity of taste and the lush density of this cheese, and so we've taken this month to do a bit of a survey on the varieties you'll be able to find in our stores.
First, we begin with French gruyere (or "comte" as it is called). Read about our two different versions in the first article.
Next, read about a Swiss gruyere, created by artisan cheesemaker Rolf Beeler. The second article discusses his classic gruyere and the hoch ybrig, which can be classified as the same, but also falls within its own classification.
Finally, read about our cave-aged gruyere-a rich, full experience for those who truly love this cheese.
February will bring a new selection of cheeses with it, so visit with us again soon!
John Coleman
Cheese Merchant