The Cheese Lady
Sunday, September 27, 2009
Letter #11-2009
OPEN 
808 Terrace Street
Downtown Muskegon
Tues - Fri  10 - 6
Saturday  9 - 4
or call 231-728-3000

 Muskegon Farmer's Market
 Thursday and Saturday until Halloween

EXCEPTION
OCTOBER 15, 16 AND 17TH
THE SHOP WILL BE CLOSED.
SHELLEY WILL BE AT THE MARKET
THURSDAY AND SATURDAY
THE 15TH AND 17TH




It was a fun time at the party for Nate and Kelly.
And thanks to Cathy Schroeder and her Studio 2112
we have new family pictures.
Call her 231.638.3429


CHEESE  *  CHEESE  *  CHEESE
Most of our cheeses are European,
and have been made for thousands of years.
One cheese at a time, let's look at them.

NEW .  NEW  .  NEW

kasseri cheese
[kuh-SEHR-ee]
This Greek cheese is made from sheep's or goat's milk.
It has a sharp, salty flavor and hard cheddar-like texture that's perfect for grating.
 The creamy gold-colored kasseri has a natural rind.
 It's delicious plain, grated over hot foods or used in cooking.
Kasseri is the cheese used in the famous Greek dish SAGANAKI,
 where it's sautéed in butter, sprinkled with lemon juice
 and sometimes flamed with brandy.

saganaki
[sah-gah-NAH-kee]
A popular Greek appetizer in which 1/2-inch-thick slices
of  Kasseri are fried in butter or olive oil.
Saganaki is sprinkled with lemon juice (and sometimes fresh oregano)
 and served with PITA BREAD.
Some Greek restaurants have a dramatic form of presentation:
 the cheese is first soaked in alcohol (such as BRANDY),
then flambéed before being doused with lemon juice.
 Saganaki is generally served as an appetizer or first course.