The Cheese Lady
Monday, September 29, 2008
Letter #14
OPEN at the NEW shop
808 Terrace Street, Downtown Muskegon
Tues - Fri  10 - 6
Saturday  9 - 4
or call 231-728-3000
At the Muskegon Farmers' Market
Thursday and Saturday mornings
until Halloween


It's been a while since I sent a letter and lots has happened.
Kelly and Nate are making plans for a October 17 wedding next year.
Kelly has been trying on be-e-eautiful wedding dresses.  And Nate has started a new job.
Elle and her mom came for a visit.  I'm suprised at how many pictures I took of the back of Elle's head.  
That girl can move.  She loves trains so we went down to see the caboose at the visitors center.
And Sarah and Todd are going to have another grandchild for me! (I guess that should be for us!)
Todd is transferring back to West Michigan soon, too.
Life is good.

The Cheese Lady shop has been going very, very well.
We certainly appreciate everyone's support.

GRAND OPENING
November 6, 7 and 8.
Watch for further info.

Cheese
It is amazing how much cheese we can put in these coolers.
But last week we ran out of Brie, 10 wheels will be here tomorrow afternoon.
What do you know about our Brie?

Fromager d'Affinois (pr. fro-mah-ZHAY dah-fee-NWAH)

Ok, not technically a Brie. 

A French double-cream soft cheese made from cow's milk.
It is produced by the Fromagerie Guilloteau company.
Fromager d'Affinois is similar to Brie in production, appearance and flavour. 
Unlike in Brie production however, before cheese making
the cow's milk undergoes a process called ultrafiltration. 
Ultrafiltration removes water from the pasteurised milk,
concentrating all other components. 
Ultrafiltration results in a milk that retains more nutrients and proteins, 
and the cheese has a relatively high fat content of 60%.
With a fat content of 60 percent, Fromager d'Affinois qualifies as a double-cream cheese,
which positions it halfway between a classic Brie (about 45 percent fat)
and a buttery triple-cream like Brillat-Savarin (about 75 percent fat).
Loaded with oozy creaminess, this cheese is softer and more decadent tasting than Brie,
with the slightest hint of a pea-pod earthiness.

Take care.
See you soon.
Kathleen