![\"\"](\"http:\/\/carlinosmarket.files.wordpress.com\/2012\/06\/cheese.png\" "\\"cheese\\"")
<\/a>\u201cThe world of cheese embraces the idea of the Red, White, and Blue. The Red is obvious with cheese like English Red Windsor and Red Leicester but also present is the wonderful Italian cheese Pecorino Rustico Red Pepper. This sheep\u2019s milk cheese has a semi-soft consistency, typical of cheeses of the Roman countryside; its paste is dotted with flakes of Italian red pepper. The resultant flavor combines the intensity of the sheep with the tang and heat of the pepper\u2026with one underlining the other.<\/p>\nThe color White is one of Cheese\u2019s favorite colors. For example, white Goat cheeses and the bloomy white soft ripened ones. Carlino\u2019s also features wonderful white Mozzarella, perfect for Insalata Caprese (Tomato, Mozzarella, and Basil Salad), ideal for this time of year. This pure white pasta filata is available at Carlino\u2019s in both the Water Buffalo and the Cow\u2019s milk varieties. The Water Buffalo variety is from the Campania region of Italy and is offered in 7 oz. balls. It has a higher fat content and a mossy, feral nose. Carlino\u2019s cow mozzarella is offered in various sizes: the small, salad perfect, ciliegine; the slice-able \u00bc lb. ovaline; and the ever popular 1 lb. handmade mozzarella balls.<\/p>\n
Cheese aficionados have always loved Blues\u2026and they\u2019re quite happy to say so. Carlino\u2019s most recent favorite Blue is Basajo, made on Italy\u2019s southernmost island, Pantelleria. This sheep\u2019s milk Blue incorporates the island\u2019s renowned dessert wine, Passito di Pantelleria, as part of its aging process. This, and the fact that the sheep graze freely in rich mountain pastures filled with flowers and herbs, create a spicy, juicy, blue veined cheese, seeping with full notes of grape must and rich undertones of apricots and almonds, flowers and herbs. A truly incredible Blue!<\/p>\n
Stop in for a taste of these Reds, Whites, and Blues\u2026the perfect color palate for all your July celebrations.\u201d<\/p>\n
Patty Church<\/strong> Yellow Spring’s Nutcracker Cheese<\/p><\/div>\n Nutcracker<\/strong><\/p>\n Yellow Springs Farm\u2019s Nutcracker cheese is an American Cheese Society 1st place award winner. This semi-soft cheese is perfect with an after dinner drink. Yellow Springs Farms produces an Italian liquor called Nocino at their farm. The drink is made from an infusion solution of black walnuts. When they are done using the walnuts for the liquor, they then drop cheese wheels into the spent walnuts and let it ferment. Aged for up to 90 days, this cheese\u2019s fruity taste comes from the walnut fermentation and resultant mottled rind.<\/p>\n Beemster Grasskaas<\/p><\/div>\n Beemster Graskaas<\/strong><\/p>\n Every spring the Beemster cows rush through the barn doors and excitedly graze on the fresh pastures. The cows run and jump with excitement after being released to these untouched pastures. It is only the resultant milkings that are used to make the coveted Beemster Graskaas. This rare cheese, known for being the creamiest of the year, is aged for one month. The flavors are uniquely deep yet the texture remains very rich and creamy.<\/p>\n Cheese & Figs<\/p><\/div>\n At Carlino\u2019s. we offer a selection of over 50 imported and domestic goat cheeses. Our selection includes locally produced cheeses, as well as, imported artisanal cheeses. All of our goat cheeses can be paired perfectly with Carlino\u2019s Homemade Fig Spread and Carlino\u2019s Fig Infused Balsamic Vinegar.<\/p>\n Carlino\u2019s Homemade Fig Spread is an old family recipe made from figs from the Mediterranean. Our Figs are all-natural and sundried to golden brown perfection, with a slightly sweet taste.<\/p>\n Carlino\u2019s Fig-Infused Balsamic Vinegar hails from Modena, Italy. The refreshing combination of aged Balsamic Vinegar as well as fig and fig nectar offers a fat-free alternative to other marinades, dressings and sauces. It is sweet yet tart and definitely fruity. Yes, it marries well with goat cheeses and works as a perfect glaze for meats. It can also be used as a salad dressing or to drizzle over fresh fruit or ice cream.<\/p>\n Beemster Graskaas and Date Salad<\/p><\/div>\n Ingredients:<\/strong> Preparation:<\/strong> ALL<\/strong> of the ingredients in this recipe are available at Carlino\u2019s Market.<\/p>\n Fourth of July Hours:<\/strong><\/p>\n Ardmore:<\/strong> West Chester:<\/strong> Visit Our Cheese Menu at CarlinosMarket.com<\/a>
\n-Carlino\u2019s Executive Cheese Specialist<\/p>\nFeatured Cheese<\/h3>\n
<\/a>Just Arrived<\/h3>\n
<\/a>Cheese Goes With: Figs<\/h3>\n
<\/a>Recipe: Beemster Graskaas and Date Salad<\/h3>\n
<\/a>
\n-9 ounces Beemster Graskaas, in small cubes
\n-1 juice orange
\n-Fresh ground black pepper
\n-2 tablespoons of Carlino\u2019s Extra Virgin Olive Oil
\n-1\/2 cup pitted dates, chopped
\n-2 tablespoons shelled pistachios, coarsely chopped
\n– 1 bunch arugula<\/p>\n
\nScrub the orange and grate the zest.
\nCut in half and squeeze one of the halves. Pour the juice into a bowl and stir in the oil to make a dressing. Add the grated orange zest and season with freshly ground pepper to taste. Stir in the Graskaas cubes and dates. The Graskaas with its unique flavor and creaminess combines very well with the sweet dates, the crispy pistachios and the spicy pepper. Just before serving, toss with the pistachios and arugula. Serve the salad either in small bowls or on plates, with baguette on the side.<\/p>\n
\nMonday, July 2nd – 9AM- 6PM<\/strong>
\nTuesday, July 3rd – 9AM- 6PM<\/strong>
\nWednesday, July 4th – CLOSED<\/strong>
\nThursday, July 5th – 9AM- 7PM<\/strong><\/p>\n
\nMonday, July 2nd – 9AM \u2013 7PM<\/strong>
\nTuesday, July 3rd – 9AM \u2013 6PM<\/strong>
\nWednesday, July 4th – CLOSED<\/strong>
\nThursday, July 5th – 9AM \u2013 7PM<\/strong><\/p>\n
\nSchedule a consultation with our Cheese Specialist or find the answer to your cheese question by emailing us at Nick@CarlinosMarket.com<\/a>.<\/p>\n