Thursday, September 15, 2011

This Week's Warehouse Tasting: A Match Made in Heaven

Among planet earth's greatest food hybrids are the pluot (plum and apricot) and those jars that contain both peanut butter and jelly. Now joining the ranks of the Food Hybrid Elite Squad is the powerhouse combination of cheddar and blue, which you can experience in the form of our newest cheese, Dunbarton Blue. This Frankenstein's monster of a dairy product comes from Roelli in Wisconsin. Although natural rinded cheddar sometimes gets veining unintentionally, the Dunbarton is purposefully inoculated then pressed, which keeps the blue at a minimum and the flavors more approachable. Still, it's a very intense cheese and we're excited to have it at the warehouse for the first time this weekend.

We'll also be fully stocked on Hoja Santa, which is not technically a hybrid , but the combination of the herbaceous leaves and fresh goat cheese is pretty much perfection. Try heating these pretty little packages and serving with sundried tomatoes.

Also on deck: Marieke Gouda, Green's Creek Gruyere and CKC Farms Baby Blue. Hope to see you this weekend! And while we're busy hoping for things, I'd like to nominate naturally occurring chocolate cherries for earth's next hybrid food.

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX