{"id":693,"date":"2012-11-01T10:33:47","date_gmt":"2012-11-01T14:33:47","guid":{"rendered":"http:\/\/www.carlinosmarket.com\/blog\/?p=693"},"modified":"2012-11-01T10:33:47","modified_gmt":"2012-11-01T14:33:47","slug":"november-2012-cheese-club-newsletter","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/november-2012-cheese-club-newsletter\/","title":{"rendered":"November 2012 Cheese Club Newsletter"},"content":{"rendered":"

Did You Know?<\/h3>\n

\"\"<\/a>
\nNovemberrrr\u2026.with frost on the pumpkins and thoughts of the holidays swirling around like the last of the wind blown leaves, we here at Carlino\u2019s are \u201cseasoned\u201d professionals dedicated to not only spicing up your life but also to making your life easier\u2026especially during the holidays. We are cooking up a storm in our kitchens so that you can spend quality time with friends and family; and we are warming things up with a flurry of activities just in time for you to add a \u201cFrench Twist\u201d to your Thanksgiving menu. So let\u2019s get started!<\/em><\/p>\n

The extraordinary richness of French cheese making is rooted in it\u2019s geographical diversity and maintained by that lively interest in the good things of life that is the mark of French culture. French cheeses encompass virtually all the cheese types produced in other countries and hundreds more as well.<\/p>\n

The Romans returned home from France with stories of the excellence of Roquefort and Cantal. France\u2019s taste for cheese was certainly encouraged by the Italian presence and continued to grow long after they had left. 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, fresh cheeses became particularly fashionable, especially among the rich. Aged, hard, strong cheeses were originally thought to be food for workers and peasants. Whether it be fresh, soft-ripened, blue, semi-hard, hard or washed rind made from cow, goat or ewe\u2019s milk cheese, it is found in a greater variety in France than in any other country in the world. Carlino\u2019s embraces this variety of French cheeses. Besides our Brie Bar, exclusive to Carlino\u2019s, we offer an excellent selection of French Cheeses. Please see our cheese & balsamic listing for delicious pairings.
\nIn addition to our wonderful French cheeses, you can find many other select French items at Carlino\u2019s Market. Our European importers have brought in many of these items exclusively for Carlino\u2019s. <\/p>\n

Since France is known for its good taste in food, it is understandable that a French influence appears at Carlino\u2019s. Carlino\u2019s Bakery Department features Cr\u00e8me Brulee as well as variations of Cr\u00e8me Brulee including Pumpkin or Chocolate Cr\u00e8me Brulee. Our Pastry Chefs whip up Chocolate Mousse Slices and the custard in the Chocolate Eclairs is OOO LA LA. All of Carlino\u2019s Bread and Rolls are made on the premises using age old recipes for classic breads. Because of the universal nature of bread, many of the loaves are reminiscent of their French cousins. Carlino\u2019s offers baguettes\u2026long and crusty, a perfect palate cleanser for cheese\u2026also available in semolina.<\/p>\n

Carlino\u2019s Chef\u2019s Kitchen is known for its Classic Quiche Lorraine, cut small as the perfect holiday appetizer or served as delicious brunch entr\u00e9e to the overnights guests. The Chef\u2019s Italian variations to Quiche include the substitution of Imported Pancetta for Bacon.<\/p>\n

Not to be outdone, the pizza chefs have created an incredible brie and fig pizza\u2026this truly must be tasted to be believed. Double Cr\u00e8me Brie is combined with Italian Impastata Ricotta to create a topping for our own Imported Fig Spread. This pizza is a great appetizer for the holiday because of its universal appeal. Speaking of universal appeal, we have included our Thanksgiving menu below.<\/p>\n

Enjoy the holidays with your company and order now<\/em> for inner peace\u2026
\nClick to view our Thanksgiving Menu<\/a><\/p>\n

Patty Church<\/strong>
\n-Carlino\u2019s Executive Cheese Specialist
\n<\/br><\/p>\n

Just Arrived: Fromager D\u2019Affinois with Black Truffle<\/h3>\n

\"\"<\/a> This lush handmade cheese with black truffle is soft ripened from P\u00e9rigord, France. Fromager D\u2019 Affinois is a double cr\u00e8me cheese with a bloomy rind. It exhibits what is known as a visible cr\u00e8me line found specifically in handmade cheeses. This cr\u00e8me line is from the microorganisms in the white blooming flora that are alive and eat their way to the center of the cheese like little Pac men, changing the paste back into the cr\u00e8me that is used to be. <\/p>\n

Georganne Evans, first assistant cheese monger at Carlino\u2019s Ardmore calls this, \u201ca beautiful, pornographic cheese.\u201d
\n<\/br><\/p>\n

Cheese Goes with Thanksgiving\u2026.Thank God for Cheese!<\/h3>\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 would begin 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 LeChatelain. (All available at Carlino\u2019s Market)
\nAnother great holiday idea is to pair cheese and Balsamic Vinegar. Below are our choices to put a smile on your guest\u2019s faces.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/th>\n<\/tr>\n
Cheese<\/em><\/th>\nBalsamic<\/em><\/th>\n<\/tr>\n<\/thead>\n
Delice de Bourgoyne<\/td>\nCarlino\u2019s Fig Infused Balsamic Vinegar<\/td>\n<\/tr>\n
St. Andre<\/td>\nCarlino\u2019s Raspberry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Prince la Fontaine<\/td>\nCarlino\u2019s Cranberry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Brie Couronne\u2026Double Cr\u00e8me, soft ripened<\/td>\nBlack Currant Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Belletoille\u2026Triple Cr\u00e8me Brie<\/td>\nRaspberry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Pierre Robert\u2026Triple Cr\u00e8me fortified with Cr\u00e8me Fraiche<\/td>\nChocolate Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Brillat Savarin Affine\u2026Soft-ripened triple Cr\u00e8me<\/td>\nCranberry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
L\u2019Edel de Claron\u2026Wrapped in fir bark<\/td>\n18 Year Old Balsamic Vinegar<\/td>\n<\/tr>\n
St. Andre\u2026Firmer triple cr\u00e8me<\/td>\nFig Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Delice de France Camembert\u2026Classic double cr\u00e8me cousin of Brie<\/td>\nGreen Apple Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Fromager D\u2019 Affinois\u2026Double cr\u00e8me fortified with vitamins<\/td>\nCranberry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Port Salut\u2026Archetypal monastery cheese<\/td>\nDark Cherry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Bucheron\u2026Goat with dual consistency<\/td>\nCherry Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Fol Epi Emmenthaler\u2026Nutty tasting and beautifully impressed with wheat sheaths<\/td>\nBlack Currant Infused Balsamic Vinegar<\/td>\n<\/tr>\n
Delice de Bourgoyne\u2026A triple cr\u00e8me with exceptional taste<\/td>\nChocolate Infused Baslsamic Vinegar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Events<\/h3>\n

Please join us at our West Chester location to celebrate our 5 year anniversary on Friday, November 9th<\/strong> and Saturday, November 10th<\/strong>.<\/p>\n

Sampling will include:<\/p>\n

Friday 3-6 PM<\/strong>
\n-Extra Sharp Carlino\u2019s Provolone
\n-Carlino\u2019s Exclusive Collection Sundried Tomato Tapenade
\n-Seasonal Bread<\/p>\n

Saturday 11-2<\/strong>
\n-Stuffed Brie with Carlino\u2019s Exclusive Collection Raspberry and Cranberry Jam and fresh raspberries
\n-Seasonal Bread
\n-Pumpkin Ravioli with Butternut Squash Sauce
\n-Parma Prusciutto
\n-Homemade Panetone with Dark Cherry Infused Balsamic Vinegar<\/p>\n

Recipe:<\/h3>\n

Goug\u00e9res (Cheese Puffs)<\/p>\n

This classic recipe for cheese puffs uses Comte cheese. Comte is made on the French side of Jura Mountains\u2026Swiss Gruyere is made on the opposite side of the mountains. Comte French Gruyere is earthy, nutty and a great melt-er.<\/em><\/p>\n

Serves 6-8<\/strong><\/p>\n

Ingredients:<\/p>\n

\"\"<\/a>

<\/p>\n