As the weather turns cool, the time of the burrata is quickly passing. Don’t fret – that lovely creamy gem will return next spring. Until then, we’ve got buffalo mozzarella and cow milk mozzarella to hold you over. If you’re a true burrata hound, hurry over the grab one from our final batch. Help burrata go out with a bang!
The Iberico de Bellota finally arrived yesterday. Of course, we had to cut into it immediately and we were not disappointed! The meat is tender and very rich. Instead of a salty start, you get more of a sweetness. It is really full-flavored – a little goes a LOOOOOOONG way. And that’s a good thing, considering it’s $99 per pound 🙂
Stop in anytime to get a slice (or two) of heaven.
In honor of the three days remaining until the arrival of the Iberico de Bellota ham, we today celebrate a trio of pigs known and loved by all. They are cleverly named “The Three Little Pigs”. These nice fellows are famous for liking to build homes while being pursued by a wolf. Anyone who has ever overseen a large construction project knows that this is indeed a myth. Most of us would be savagely eaten while stuck in building permit limbo. But hey – this is a fairy tale, so we’ll believe that these little guys could build homes under the imminent threat of being prey. Sadly, only one had the ingenuity to build a sturdy home of bricks, while the other two opted for the oh-so-wise choice of straw and sticks. Again, in real life, the two hapless builders would suffer their due fate: becoming dinner. But in the happy jolly world of fairy tales, they escape and congregate in the home of the only smart one in the bunch: the brick builder. So, when the big bad wolf comes to huff, puff, and blow that last home down, he falls into a respiratory fit and passes out (or something like that).
All that being said, I have one lesson for you all: Bricks, people. Bricks!
Oh Babe. How we love you. How you make us giggle. How your voice is the most dulcet of tones. How your determination to follow your dream is never stifled. You all must remember Babe, that precious mini-porker whose greatest ambition was to become a sheep herder. Never mind that he was a pig with short, stout legs. His sheer will and intelligence allowed him to prevail. Plus, I love that guy who played the farmer. We admire you, Babe. Not only because you overcame adversity, but because you did it while being so gosh-darn cute! To quote the inimitable Styx, “Babe, I love you.”
Join us tomorrow for more pig adoration…
(Oh – and only four days to go till the Iberico de Belotta ham arrives.)
Only five days left till the acorn-influenced flavor of Iberico ham hits Cheesetique. As promised, we celebrate its imminent arrival by featuring a famous pig of the day. Yesterday was the Iberico pig itself. Today, we take a more whimiscal turn and focus on many little girls’ first role model of assertive, outspoken piggitude: Miss Piggy!
Not only was Miss Piggy not afraid of loving a frog, but she referred to herself as “moi”, something I’ve tried and failed to do. Accomplished stage performer, fabulous fashion icon, accomplished author (yes, she was on the New York Times Bestseller list), and all-around media mogul, Miss Piggy was a porker to be loved and feared. Here’s to Miss Piggy!
See you tomorrow with another installment of “Pigs to Know”.
Six days and counting till the arrival of the coveted Iberico de Bellota ham from Spain. In honor of this momentous occasion, we will daily pay homage to a different famous piggie. It’s only fitting that the first honoree should be the very pig which we celebrate: the Black Foot of Spain, the last line of free-range grazing pigs on the Iberian Penninsula. Descended from the wild boar, the Iberico pig is surprisingly lithe, having long legs, black fur, and a pointed snout. Additionally, this pig has black hooves, resulting in its nickname.
For those of you unfamiliar with the hottest thing in pork, Iberico de Bellota ham is made from the pigs that have feasted solely on fallen acorns for three months, resulting in lovely natural fat marbling. Don’t be fooled by other hams claiming to be “Iberico” – there are versions made from the same pigs but with a different diet. These are delicious, but do not approach the same level of buttery flavor as the acorn-fed Bellota.
So rejoice with us on Friday as we unveil our newest cured addition. The countdown will continue tomorrow with our next porcine star…
No, this is not a critique (I couldn’t possibly smell you from here). Nor is it a personal admission, as I am minty fresh. The Dragon’s Breath to which I refer is none other than the beloved raw cow’s milk cheese from Keswick Creamery in Newburg, PA. (As a side note, Keswick is also a Dairy CSA, which means you can purchase a share and have access to fresh raw milk if you’re interested.)
We have carried Keswick cheeses for years now – Wallaby is one of my all-time faves. But coming off of the recent “Summertime Cheese” class, my mind is still in the realm of the zippy flavored eating and melting cheeses. Case in point: Dragon’s Breath. This raw milk cheese is chock-full of chopped habanero peppers. Yes, I said habanero. Not jalapeno. Not serrano. Not chipotle. HABANERO. That little orange bundle of fire that is so cheerful looking, you might be tempted to pop a whole one in your mouth. Please do not do that. I let a habanero touch my lip once and I felt like a had grilled my face. And don’t even LET it near your eyes.
Anyway, back to the cheese. The cool thing about Dragon’s Breath is that because it’s made from raw milk, the cheese iteself has a dreamy tender texture and a really full flavor. Add the pepper punch and you have a new best friend. Try Dragon’s Breath straight if you dare – or melt it on a burger. Whoooooosh! (that’s supposed to be the sound effect of a flame thrower)
A new web site is a glorious thing. It allows us to rethink all sorts of goodies, not least of which is how best to sum up our entire business in a few concise pages. Please – if there’s something you’d like to see or if you find any *gasp!* bugs in the site, please let us know.
I’m most excited about the new site because writing in the CheeseLog is so much easier now! That means you’ll get more posts – and what could be better than that???