It’s fall and the cheese staff is excited about Gouda this month - from young to old, we brought in something for everyone.
- Beemster XO — amazing deep flavors of butterscotch, whiskey, and pecan.
- Lamb Chopper — born to be mild. Buttery in color and flavor, this sheep’s milk cheese is smooth and dreamy.
- Midnight Moon — aged a minimum of six months, this goat gouda produces prominent caramel notes, with a slight graininess of a long-aged cheese.
- Wijngaard Chevre Affineur - handmade goat gouda produced by a small artisan cheese dairy. Matured for 10 months in special caves for the “affinage”
- Truffle Gouda - amazingly smooth and begging to be mixed with risotto. Melts lusciously.
- Marieke Gouda Burning Melange - The cheese buyer absolutely loves this small farmstead cheese maker from Wisconsin. Burning Melange is a flavorful cheese with stinging nettle, chives, celery, parsley, dried onion and garlic.
- Parrano - unforgettable cheese with a distinctly Italian temperament. A staple on any Gouda cheese board.
- Prima Donna - a Marczyk favorite, our go-to cheese after all these years. Nobody doesn’t like this cheese.
- Smith’s Farmstead Smoked Gouda - Massachusetts’ original farmstead gouda. Unpasteurized, farmstead smoked gouda from the Fatherland. Smooth and creamy, and the perfect balance of natural smoke.
Other new and exciting stuff to look out for:
- Carmody from Bellwether Farms in California. Highlighting the buttery flavors of Jersey milk. Carmody is the road that runs adjacent to the farm where this little beauty is made.
- Battery Park Brie, the flagship cheese of Charleston Artisan Cheesehouse. Strong mushroom and earth notes, with a touch of bread, grass, and fruit. Firm center, and intense soft outer paste. We are loving this right now.
- Neal’s Yard Dairy cheeses. We have a great mix to choose from. Because of their precious and delicate nature, our cheese buyer carefully selects limited quantities of Neal’s Yard cheeses to ensure you get the absolute best quality. Our next shipment of Neal’s Yard Dairy cheeses will arrive December 14, just in time for Christmas.
Our Current Selection:
- Keen’s Cheddar
- Hawes Wensleydale
- Harbourne Blue
- Colston-Basset Shropshire Blue
- Colston-Basset Stilton
- Red Leicester Sparkenhoe
- Whew that’s a mouthful!
Five Marczyk specialties to pair your cheeses with:
Primitivizia pastes - Eleonora Cunaccia selectively gathers herbs, berries, pine buds, and roots in the early Italian Spring.
Marchessi di San Giuliano - Absolutely stunning. Estate bottled - the fruit utilized takes place entirely on the San Giuliano estate.
Cotognata Quince Paste - dark, ruby red fruit paste made in a traditional slow process under the watchful eyes of Maria Grammatico, the Italian authority on sweets.
Dagstani & Sons - Local company that we are really into right now. Fruit is sourced locally, organic, and wild whenever possible. Delicate, small batch jam-making that will make you miss your grandmother.
Olympic Provisions cured meats - Buyer’s pick. Christopher recently brought this product in, and the staff are quickly falling in love with the quality of the salumeria’s products. Portland, Oregon based, using the highest quality local ingredients. The perfect complement to any cheese.
Join us for a cheese tasting next week at 17th Avenue from 4pm to 8pm; and on Saturday at Colfax Avenue from 10am to 1pm, and 3pm to 6pm. We will be featuring a variety of our new arrivals.