Elle and her friend, Anders, on vacation in Colorado.


The Cheese Lady shop is open
  at 197 W. Clay in Downtown Muskegon

Tuesday - Friday  10-6
Saturday  9-2
phone 231.728.3000

I will be at the Farmers' Market
Thursday and Saturday this week.


new this week
TEENY PANINIS
Little grilled cheese sandwiches
with or without salami
and honey mustard.
$1.25 each

CHEESE FEATURES
special * special * special
The Boorenkaas or Farmers' gouda
has been spectacular.

Farmhouse Gouda made by hand on small family farms from unpasteurized milk,
often from the farmers’ own herds. Boorenkaas, or “farmer’s cheese,”
is the name for these traditionally made Goudas whose flavor harks back to centuries past.
Made in wheels weighing between 10 and 200 pounds,
Boorenkaas is aged for a minimum of three months and up to three years.
Aged Gouda, especially that made from raw milk, takes on a lovely sweet,
nutty, caramel-like flavor that is seen in cheeses like Parmigiano-Reggiano.
Boorenkaas is only made from May through October when the cows
are allowed to graze in the lush green fields that are influenced by low-lying peat bogs.
Serve with fresh fruit, nuts, deli meats, and other cheeses on a cheese board.
Young Gouda goes best with beer or light, fruity wines.


HUMBOLDT FOG®
The signature offering, Humboldt Fog is an elegant,
soft, surface ripened goat milk cheese.
The texture is creamy and luscious with a subtle tangy fl avor.
Each handcrafted wheel features a ribbon of edible vegetable
ash along its center and a coating of ash under its exterior
to give it a distinctive, cake-like appearance.
An American Original!
Ingredients: Pasteurized cultured goat milk, salt,
enzymes, organic vegetable ash.
Sold out - more on Tuesday

ALSO TRY THE TRUGOLE
TRUGOLE MIRRORS TRADITIONS OF
THE BUROUGHS IN ASIAGO
Trugole is a small borough in the high planes of the Asiago region.
 It was here that a lovely Asiago style cheese was first produced
that has lead to the Trugole cheese of today.
The pastures at a high altitude produce extraordinarily rich foliage
 resulting in rich and fruity milk from the cattle that graze here.
Producers of Trugole have gone to great measures to follow the traditions
that originated in the borough of Trugole in Asiago.
When first placed on the palate, you will notice the similarities to a young Asiago.
The fresh, resilient paste, pale yellow in color,
is sweet with a delightful fruity finish.
The texture is semi- firm, indicative of the 6 month aging.


See you soon.
Kathleen