#21 September 3, 2007
Our hours at 197 W. Clay Avenue are
Tuesday thru Friday 10 - 6
Saturday 9 - 2
call 231-728-3000
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And I am at the Muskegon Farmers' Market
Thursdays and Saturdays
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Good Morning to all.
A quick note. . . anyone who has written to me
through the website in the last few months
and has not gotten a response . . . try again.
And check to make sure you've changed my email address to
kathleen@thecheeselady.net
It has been a very busy summer thanks to you and yours.
FYI The Cheese Lady shop is doing great
and the market has remained steady.
THANK YOU.
This is a picture of my brother, Jay.
His whole family recently recently attended son, Andrew's wedding in Italy.
As you can see, the CheeseLady bag went with them.
Where have you taken your CheeseLady bag?
Please let me know . . .
I'll post all pictures on the wall at the shop.
PINNA BRIGANTE
Pinna Brigante (peen-ya bree-Gahn-tay)
Origin: Thiesi, Sardinia, Italy
Producer: F.lli Pinna S.p.A. Milk type: pasteurized
100% Ewe's milk, animal rennet.53%
F.I.D.M.
Classification: semi-soft, aged 20 days
Flavor: Young, sweet flavor atypical of sheep
milk cheeses. Slight citric tones with a familiar
yeasty or lactic trait found in Italian cheeses.
Milky fresh aroma.
F.lli Pinna S.p.A. produces 2.500.000 kilos of Brigante every year,
requiring 80.000 litres of sheep's milk daily.
The young, supple sheep milk cheese is a refreshing supplement
to the grainy, sharper, firmer sheep milk selections
found in discerning cheese counters or cheese carts or flights.
CASTELINHOS of PORTUGAL
Castelinhos is a pasteurized cow’s milk cheese
produced in the Terceira Island in Azores, Archipelago.
It is named after the castle of the medieval town of Fiera
where it has been produced for almost a century
following Portuguese tradition.
Castelinhos is a cheese of delicate flavor
though the exterior has been brine-washed during the 30 day aging.
The semi-soft, ivory paste has a few irregular holes but is otherwise smooth.
On the palate, it is milky, creamy and pleasant.
The flavor is mild though fruity,
allowing underlying grassy nuances to show through.
The Castelinhos profile is not unlike the
similar flavor profile of Port Salute.
Enjoy it melted or sliced.
Its versatility and delicate flavor allows for a myriad
of serving possibilities from brunch to lunch to munching.
It is as proper on a sandwich as it is on a dessert course.
Life is good.
Take care, see you soon.
Kathleen
www.thecheeselady.net
or kathleen@thecheeselady.net