Cheese Selections for March, 27, 2008:

• Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Ardrahan - Soft Irish washed rind cheese; earthy mushroom flavor with a pungent aroma
• Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
• Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
• Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
• Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, caramelly flavor
• Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
• Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
• Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• Hoch Ybrig - Semi-firm Swiss Cow’s milk cheese; slightly granular and full flavored, washed in white wine brine
• La Tur - Soft Italian mixed milk cheese; cow, sheep and goat, milky taste with a creamy texture
• Monte Enebro - Soft Spanish goat’s milk cheese; creamy, lemony and slightly acidic, dense middle with intense flavor
• Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
• Nettle Meadow Kunik - Soft NY mixed milk cheese; cow and goat triple cream, tangy, buttery flavor
• Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
• Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
• Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
• Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth
• Cheese Fondue

Come see our New Cheese Cooler!

We are very excited at Budding Gourmet as we just received our new cheese cooler! Now you can see the cheese you are buying and hopefully try some new things. As always, we are happy to give you a sample of our great artisanal cheeses before you buy. We will continue our Saturday tastings of cheese that we recommend with the wine selections from Harry's Wine and Liquor from 1-4pm.

Please stop in and say HI!

Cheese Selections for March 10, 2008:

We have some great cheeses from Ireland (in green) for your St. Patrick's Day party!!! My personal recommendation is the 4-year Gouda with a pint of Guinness....yummy!

• Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Ardrahan - Soft Irish washed rind cheese; earthy mushroom flavor with a pungent aroma
• Bonne Bouche - Soft VT goat’s milk cheese; ash covered, smooth and creamy
• Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
• Cashel Blue - Soft blue Irish cow’s milk cheese; mild and creamy, caramel and cedary flavor
• Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
• Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, carmelly flavor
• Comté Fort Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
• Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
• Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
• La Tur - Soft Italian mixed milk cheese; cow, sheep and goat, milky taste with a creamy texture
• Le Moulis - Semi-firm French cow’s milk cheese; distinctive earthiness, dominant buttery, eggy flavors
• Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
• Nettle Meadow Kunik - Soft NY mixed milk cheese; cow and goat triple cream, tangy, buttery flavor
• Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
• Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
• Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
• Truffle Tremor - Soft CA goat’s milk cheese; fresh flavor, studded with black truffles
• Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth