Beaufort you pick up that piece of Gruyère or Comté, do read the following post and choose wisely.
September will be a fun-filled month for cheese! There are many, many new cheeses to choose from at the counter, and as autumn and the holidays approach, that selection will only get better and better!
Here are a few we’ll feature for your tasting pleasure in September:
September for many cheesemongers marks the beginning of the “good times” at any cheese counter. All the hard working cheese makers the world around tend to release their most prized aged possessions of the year come autumn. All that delightful spring milk has made its way into your favorite cheeses, and the little starter culture critters have done their best to convert as much lactose into lactic acid as is possible to perfect an already delightful product!
All month in wine you’ll find:
Ubriacone (the Great Big Drunk): In our Wine Department you’ll find Ubriacone featured. This semi-firm, unpasteurized cow’s milk Italian cheese has wine literally injected into the paste (similar to how a cheese maker pierces and introduces mold for a blue cheese). The cheese is then hand-rubbed in grape must and covered in grape leaves. Ubriacone is a wine-lover’s dream cheese! Please come by for a taste!
All month in cheese:
Cabot Clothbound Cheddar: An award winner yet again this year at the American Cheese Society 2013 judging in Madison, Wisconsin! The Cellars at Jasper Hill (an extraordinary multi-chamber underground cheese cave-aging facility in Greensboro, Vermont) was funded entirely by how impressed investors were by this American Clothbound Cheddar developed by Jasper Hill for the Cabot Creamery. Mateo Kehler (one of the brothers who founded the Cellars at Jasper Hill) studied under Jamie Montgomery and Steve Bridges (traditional cheese makers of the world-renowned Montgomerey’s Cheddar, which is aged and distributed by Neal’s Yard Dairy), and it shows in this gorgeous cheese! Although many similarities are apparent between Cabot Clothbound & Monty’s, my heart doth swoon when tasting our native Cabot Clothbound Cheddar, knowing it comes from just a few states away rather than all the way across the pond. Your tastebuds will be teased when earthiness meets caramel meets rich meets creamy! This is by far our favorite American cheddar!!!
And last, but certainly NOT least, featured in the cheese department while supplies last:
Beaufort d’Alpage: Aged anywhere from 12-15 months from unpasteurized cow’s milk, Beaufort is named after a small town called Beaufortain in the Savoie region of the French Alps. Many cheesemongers and cheese-lovers alike consider Beaufort to be the quintessential Alpine-style cheese and the height of Alpine flavor! I cannot say that I’d argue against that sentiment! The first time I tasted Beaufort, I was floored by the complexity the flavor imparted with many independent, yet balanced flavors melting in your mouth in harmonious synchronicity! Those with a more sensitive, sophisticated palette will definitely pick up both floral and herbal notes (hinting at the special, seasonal high-altitude diet the cattle have) among the more obvious fruity, nutty, rich, milky flavors offered by all cheeses of this particular style. I was able to secure one enormous 90lbs wheel for the cheese department at Southern Season in Chapel Hill and I’m excited to share it with you good people! I suspect it’ll move quickly so do come by for a taste!
Be sure to stop by our new location in Charleston, SC opening September 5 and sample our wide variety of delectable cheese and wines.