{"id":333,"date":"2011-11-09T01:00:07","date_gmt":"2011-11-09T01:00:07","guid":{"rendered":"http:\/\/carlinosmarket.wordpress.com\/?p=1"},"modified":"2011-11-09T01:00:07","modified_gmt":"2011-11-09T01:00:07","slug":"hello-world-2","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/hello-world-2\/","title":{"rendered":"November 2011 Cheese Club Newsletter"},"content":{"rendered":"

DID YOU KNOW?<\/strong><\/p>\n

\"Prince<\/a>

Prince la Fontaine<\/p><\/div>\n

Thanksgiving is a great time to indulge! <\/strong>The extraordinary richness of French cheese making is rooted in France\u2019s geographical diversity. This richness is maintained by that lively interest in the good things of life that is the mark of French culture. French cheeses encompass virtually all of the cheese types produced in other countries and hundreds more besides. <\/strong><\/p>\n

The Romans encouraged the French taste for cheese and did much to support its diversity. They returned home from France with stories of the excellence of French cheeses, especially Roquefort. Charlemagne championed the cause of cheese making and the often vegetarian monks of the Middle Ages protected and preserved, for all posterity, the art of making cheese. During the Renaissance, soft-ripened cheeses became particularly fashionable among the rich. Aged, hard, strong cheeses were thought to be food for peasants.<\/p>\n

Prince la Fontaine is one of the best French soft-ripened triple cr\u00e8mes. The triple cr\u00e8me category of cheeses includes those cheeses whose butter fat content is 70% higher… but don\u2019t have a heart attack\u2026 this percentage when modified by moisture content is more like 40%…<\/p>\n

The taste of Prince la Fontaine is equivalent to solidified whipped cream. It is great with champagne and wonderful as a dessert cheese when paired with Carlino\u2019s Chocolate Infused Balsamic Vinegar.<\/p>\n

Prince la Fontaine is the perfect holiday offering, so we are offering it to our members as our Cheese of the Month! Please stop by our Cheese Department throughout the month of November to receive your 20% discount on Prince la Fontaine.<\/p>\n

 <\/p>\n

FEATURED CHEESE: Cantal<\/strong><\/p>\n

\"Cantal\"<\/a>

Cantal<\/p><\/div>\n

Cantal is probably the oldest French cheese and dates back to approximately 2000 B.C. It is made in the Auvergne from the milk of Salers or Aubrac cows and is often thought of as the French Cheddar. It has a smooth, close-textured, yellow paste with a nutty flavor that gives it a Swiss-cheddar dimension. Cantal is a great \u201cmelter\u201d so it is a special addition to any family recipe for Macaroni and Cheese or Au Gratin Potatoes. When shredded it is a great string bean or salad topper.<\/p>\n

 <\/p>\n

JUST ARRIVED! –\u00a0Brie Le chatelaine<\/strong><\/p>\n

\"Brie<\/a>

Brie Le Chatelain<\/p><\/div>\n

Brie Le Chatelain is made from pasteurized, hormone-free cow\u2019s milk and comes from the pastoral countryside of the Vosges Mountain region of France, notorious for its free range herbs. The use of mesophilic lactic fermentation helps create a more pronounced ripening curve and a richer, more traditional flavor.<\/p>\n

Hence, it has a big French \u201cnose\u201d and lush creamy linger!<\/p>\n

CHEESE GOES WITH: \u00a0Infused Balsamic<\/strong><\/p>\n

When in France we realized the perfect pairing with lush French cheeses is the wonderful infused balsamics of Modena, Italy. The pairing of French cheeses with the Italian infused balsamics makes for the perfect Thanksgiving host\/hostess gift! Visit the \u201cGrove\u201d at Carlino\u2019s of Ardmore or stop by our West Chester Cheese Department for a bottle of infused goodness!<\/p>\n

Our cheese specialists have recommended the following cheese and balsamic pairings:<\/p>\n

Brie Couronne<\/strong>\u2026 Double cr\u00e8me, soft-ripened— Paired with: Black Currant Infused Balsamic Vinegar<\/p>\n

Belletoille<\/strong>\u2026Triple cr\u00e8me Brie\u2014Paired with: Raspberry Infused Balsamic Vinegar<\/p>\n

Pierre Robert<\/strong>\u2026Triple cr\u00e8me fortified with Cr\u00e8me Fraiche—Paired with: Chocolate Infused Balsamic Vinegar<\/p>\n

Brillat Savarin Affine<\/strong>\u2026 Soft-ripened triple cr\u00e8me\u2014Paired with: Cranberry Infused Balsamic Vinegar<\/p>\n

L\u2019Edel de Claron<\/strong>\u2026Wrapped in fir bark so that the flavors and smells of the forest envelop the cheese—Paired with: Date Walnut Infused Balsamic Vinegar<\/p>\n

St. Andre<\/strong>\u2026 Firmer triple cr\u00e8me—Paired with: Fig Infused Balsamic Vinegar<\/p>\n

Delice de France Camembert<\/strong>\u2026Classic double cr\u00e8me cousin of Brie\u2014Paired with: Green Apple Infused Balsamic Vinegar<\/p>\n

Fromager d\u2019Affinois<\/strong>.. Double cr\u00e8me fortified with vitamins—Paired with: Cranberry Infused Balsamic Vinegar<\/p>\n

Port Salut<\/strong>\u2026Archetypal monastery cheese—Paired with: Cherry Infused Balsamic Vinegar<\/p>\n

Bucheron<\/strong>\u2026Goat with dual consistency\u2014Paired with: Fig Infused Balsamic Vinegar<\/p>\n

Fol Epi Emmenthaler<\/strong>\u2026 Nutty tasting and beautifully impressed with wheat sheaths—Paired with: Black Currant Infused Balsamic Vinegar<\/p>\n

Delice de Bourgoyne<\/strong>.. A triple cr\u00e8me with exceptional taste\u2014Paired with: Chocolate Infused Balsamic Vinegar<\/p>\n

*This is a sampling of the many wonderful French cheeses available at Carlino\u2019s Markets.<\/p>\n

 <\/p>\n

RECIPE: Potatoes Cantal<\/strong><\/p>\n

\"Potatos<\/a>

Potatos Cantal<\/p><\/div>\n

A sure way to make your guests thankful is by including the following dish as part of your Thanksgiving feast!<\/p>\n

Serves: 6<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

Ingredients<\/strong>:<\/p>\n

2 pounds Russet potatoes, peeled and cut into \u00bc inch slices<\/p>\n

\u00be pound Cantal Cheese, cut into tiny cubes<\/p>\n

2 large eggs<\/p>\n

2 cups half and half<\/p>\n

1 teaspoon salt<\/p>\n

\u00bd teaspoon freshly ground black pepper<\/p>\n

Directions<\/strong>:<\/p>\n

    \n
  1. Preheat oven to 350\u00b0 F.<\/li>\n
  2. Arrange in a well-buttered baking dish layers of potato slices alternating with cubes of Cantal Cheese.<\/li>\n
  3. In a mixing bowl, beat the eggs, half and half, salt and pepper. Pour mixture over the potatoes.<\/li>\n
  4. Bake in a preheated oven for 75 to 90 minutes or until liquid is absorbed and potatoes are soft.<\/li>\n<\/ol>\n

    *All items included in the above recipe are available at Carlino\u2019s Specialty Markets.<\/strong><\/p>\n

     <\/p>\n

    Thanksgiving Cheese Board<\/strong>\u00a0<\/strong><\/p>\n

    \"Cheese<\/a>

    Cheese Board<\/p><\/div>\n

    Share your interest in cheese with friends and family this Thanksgiving by offering a Cheese Board as part of the feast. When trying a selection of cheeses always begin with the mildest. A classic French Cheese Board begins with a mild Goat Cheese, followed by a bloomy rind Delice de Bourgoyne and proceed thru with Cantal, Comte (French Gruyere), Roquefort (sheep milk blue) and end with Epoisse (French Munster) or Brie Le Chatelain. (All of which are available at Carlino\u2019s Markets).<\/p>\n

    CLICK HERE<\/a> to visit our Thanksgiving Menu! <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    DID YOU KNOW? Thanksgiving is a great time to indulge! The extraordinary richness of French cheese making is rooted in France\u2019s geographical diversity. This richness is maintained by that lively interest in the good things of life that is the mark of French culture. 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