{"id":838,"date":"2013-01-03T09:41:45","date_gmt":"2013-01-03T13:41:45","guid":{"rendered":"http:\/\/www.carlinosmarket.com\/blog\/?p=838"},"modified":"2013-01-03T09:41:45","modified_gmt":"2013-01-03T13:41:45","slug":"january-2013-cheese-club-newsletter","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/january-2013-cheese-club-newsletter\/","title":{"rendered":"January 2013 Cheese Club Newsletter"},"content":{"rendered":"

Did You Know?<\/h3>\n

\"\"<\/a>
\nIt takes one cow eating 110 pounds of grass and drinking 28 gallons of water and producing 7 gallons of milk in order to get 7 pounds of cheese. That\u2019s a lot of grass, so that the type and quality if the grass helps determine the ultimate taste of the cheese.
\nIt is also true that the Netherlands are by far the largest exporters of cheese in the world, a position they have held for centuries. Beemster cheeses from Holland come from the quiet, canal lined pastures of the Beemster Polder, reclaimed from the sea in 1612. Cows graze openly, 20ft below sea level, on pesticide free grass. The special blue sea clay of the pastures give the smoothest & sweetest milk in all of Holland. This unique milk allows Beemster cheeses to retain a superb rich texture even when matured over two years.
\nBeemster (XO) Extra Old is the grandfather of the Beemster line of cow\u2019s milk Goudas. Aged over 26 months, it has a deep golden color and a long lasting taste, yet it is about 20% less salty than other Goudas. Beemster has been in production since 1901, and is still made according to strict traditional methods.
\nUsing only the milk of the Beemster Polder cows\u2026milk that contains fatty acids unique in the world\u2026it is both aged yet creamy. The flavor is intense with butterscotch overtones and undertones of whiskey and pecans.
\nBeemster XO is a splendid cheese for melting on top of burgers, shaving into a salad or grating on top of pasta as a Parmesan substitute. Try it with a full bodied stout, vintage port or Cabernet Sauvignon.
\nIt took the entrepreneurial Dutchmen to discover that Gouda could also be made from goat\u2019s milk. Goat Gouda has become wildly popular in Europe and has turned heads in the United States since its recent arrival. Beemster Premier Goat Gouda is a young goat cheese with a unique, tangy flavor.
\nIt is aged for 6 months and made from the milk of goats that graze below sea level on the sweet grass of the Beemster Polder. This Goat Gouda has a semi-firm texture with a fantastic creamy saltiness. It is a satiny, bright white cheese and a mouthwatering gem. <\/p>\n

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

Featured Item: Bellavitano Espresso<\/h3>\n

\"\"<\/a>
\nThis gourmet cheese is a perfect treat for breakfast, lunch, dinner or dessert. Roasted Espresso is hand rubbed into sweet noted Bellavitano cheddar that has been aged to perfection. Now that we\u2019re talking about espresso\u2026
\n<\/br><\/p>\n

Cheese goes with Coffee<\/h3>\n

\"\"<\/a>
\nCoffee has always been used as an eye opener. The legend of this discovery attributes Kaldi, a young Ethiopian goat herder, as the first to enjoy its simulative powers. Kaldi watched as the goats cavorted after eating the red berries of hillside shrub and, feeling tired himself, he ate the berries. Kaldi, his troubles and tiredness gone, began to run and play with the goats. An old monk saw Kaldi\u2019s actions. He himself had been falling asleep during religious services. He boiled the berries in water and created a drink for himself and his fellow monks\u2026and the rest is eye opening history.
\nCarlino\u2019s Specialty Markets offer wide variety of Coffees that we know will provide you with the \u201cKaldi\u201d effect. Our Exclusive Collection line of coffee features the best of the beans available on the world market, roasted to our own specifications. The whole bean quality of these coffees is exceptional and the finished product never imparts the burnt bitterness as does the coffees of some of the national coffee chains.
\nWe are in constant search for the best beans on the plant. Our select of beans are roasted to perfection using the small batch roasting technique. This technique helps insure the even the pickiest palate will find our coffee smooth and delicious. <\/p>\n

Click HERE<\/a> to shop our Coffee!
\n<\/br><\/p>\n

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Recipe:<\/h3>\n
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Recipe:
The Cold winter months are the perfect time to gather around a warm pot of cheese fondue. This recipe is a Good-a Gouda variation of classic Swiss fondue.
Yield: 6 portions
Ingredients:
1 lb. Holland Gouda
1 lb. Holland Smoked Gouda
1 lb. Swiss Gruyere
1 Tbs. Cornstarch
1 cup Dry White Wine
1 Tbs. Lemon Juice
Black Pepper to taste
1 Garlic clove, halved
Cubed Crusty Bread
DIRECTIONS:
Shred or coarsely grate the cheese, toss together with the cornstarch.
Put wine and lemon juice in a pot over medium heat; when hot add a handful of the cheese mixture while slowly and constantly stirring.
Add the rest of the cheese by handfuls, stirring until melted.
Add black pepper to taste.
Rub the fondue pot with cut garlic clove.
Put pot on its stand over low flame and pour melted fondue into it.
Serve with crusty bread and\/or steamed veggies (especially cauliflower, broccoli and mushrooms), cooked sausages or cured salami or ham, grilled chicken and cornichons\u2026all available at Carlino\u2019s Market.
<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Did You Know? It takes one cow eating 110 pounds of grass and drinking 28 gallons of water and producing 7 gallons of milk in order to get 7 pounds of cheese. That\u2019s a lot of grass, so that the type and quality if the grass helps determine the ultimate taste of the cheese. 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