Cheese Blog

Raw Milk Cheese Appreciation Day!!!!! Nueske's Applewood Smoked Bacon is Back in Stock!

This Just In 

Cheeses: 
Boont Corners Vintage 
Red Hawk
Mt. Tam 
Grayson
Bayley Hazen Blue 
Beemster XO 
Mahon 
Gorgonzola Piccante 
Aschunty Mountain 
Landaff Tomme 

Meat: 
Nueske's Applewood Smoked Bacon
Chorizo Cantimpalo 
Fermin Jamon Serrano 

Wine:
The Ned Pinot Gris 
Trios Cabernet Blend
Zarpara Origen
Zarpara Sangiovese
Zarpara Viognier
Zarpara Etapa 

Noble Bread delivered every Saturday! 

He Said...
I have two quick pieces of information to mention this week. Firstly, after a too-long wait Nueske's Applewood Smoked Bacon is back. Nueske's smokes their bacon for 24 hours over Wisconsin Applewood logs giving it a deep but balanced smoke to the high quality pork. We love carrying it as a slab so you can have as much or as little as you need and as thin or thick as you like depending on how you are using it. It is a great way of having a little more control over a wonderful food. Secondly, I wanted to mention that we will be available on Pikfly.com in a day or so. Pikfly.com is a local delivery service that specializes in smaller businesses like ourselves. Our prices remain the same and they charge a small delivery charge. We have picked some of our more popular cheeses, meats, and accompaniments to feature on the site. We are super excited to offer a service that could be of benefit to some of our customers. Of course, we would ideally love to see you in to the shop but that is not always the most convenient way to shop especially during the Summer months. So check out their website and let us know what you think. Enjoy!

She Said... 
I am so excited to be participating in the Cheese of Choice Coalition's first Raw Milk Cheese Appreciation Day this Saturday!  You might be wondering why Raw milk is so important?  Other than preserving traditional cheese recipes and processes used for famous cheeses like Roquefort, Parmigiano-Reggiano, and Comte there are several advantages to raw milk cheese.  Raw milk cheeses are full of flavor.  There is an extra layer of complexity in milk that is lost in the pasteurization process that makes raw milk cheese all the more delicious and interesting.  Raw milk cheeses are also healthier, they are full of extra minerals, vitamins, and probiotics that your body can process efficiently.  Another benefit, because raw milk is so highly regulated and watched over, especially in the US, the producers willing to take on a raw milk cheese tend to be extremely careful cheesemakers with an abundance of passion.  This is why we chose all domestic raw-milk cheeses for our 5 cheese box this Saturday.  We want to keep traditions but also support all of the new beautiful cheeses cheesemakers have to offer.  The first cheese is Landaff Tomme made by Landaff Creamery in New Hampshire and aged at the Cellars at Jasper Hill in Vermont.  It is a semi-firm cheese inspired by Welsh Caerphilly with flavors of buttermilk and white mushroom.  Next we have Boont Corners Reserve from Pennyroyal Farms in Mendocino California.  Boont Corners is a mix of raw goat and sheep's milk.   It has a wide range of subtle flavors including nutty, tangy, caramel, grassy, earthy, and floral.  The third cheese is Aschunty Mountian from Cobb Hill in Vermont.  It is a Swiss Appenzellar inspired cheese with a dense texture and nutty flavor.  The fourth is a Wedge & Bottle staple, we have carried Meadow Creak Dairy's Grayson from Virginia since the opening of our shop.  Grayson is a washed rind cheese with a strong meaty flavor and wonderfully stinky pungent aroma.  Lastly, we have Bayley Hazen Blue made and aged at Jasper Hill.  The rich paste is creamy, nutty, and grassy which is a perfect balance with the spicy blue mold.  Our cheese plate will also include crusty bread, tomato jam from Elliott's Edibles, citrus smoked jam, and pickles.  We can serve it here at the shop or box it up for you to enjoy at home.  

"Raw-milk cheese is one of the most beautiful and romantic links between human beings and the earth that we will ever know."
--Steve Jenkins - Author of the Cheese Primer

Click Here for more information on the Cheese of Choice Coalition's first annual celebration of #rawmilkcheese!

Featuring Zarpara Vineyard and Mt. Vikos Halloumi!

He Said...
As the weather begins to turn we love to start introducing some great hot weather wines to our tastings. In keeping with this tradition we are welcoming back Zarpara Winery to Wedge & Bottle this Friday night! For the last few years we keep hosting the owners Rhona and Mark from Zarpara winery not only because they are warm and welcoming people with a great knowledge of wine but they make some fantastic wine for summer sipping. Like many in the Arizona wine business they are fairly new but their hard work and commitment to quality has helped them create a strong following. In 2014, AZ Central rated them among the top 10 in local wineries! They began their Arizona wine quest in 2009 in Cochise County in an area known as the Willcox Bench where sunny days and cool nights help the grapes perform. They started with bare land where they planted and shaped their vineyard. In 2011, they began building their winery and tasting room where they now live and work. Their easy drinking French-Spanish style wines pair well with the desert heat (not to mention cheese). We are excited to welcome them back and have them pour in a new Summer season. Enjoy!

She Said... 
It looks like we will have a nice break from the 90 degree weather this weekend which makes Troy and I want to get in a little extra grilling in before the true heat of summer.  Halloumi is a fun little cheese that is perfect for the grill.  It is made by Mt. Vikos and is the most famous cheese of Cypress.  This sheep's milk cheese with a touch of mint doesn't melt on your grill because the cheese is cooked twice before packaging, making it ideal for grilling and frying.  It has a bit of a squeaky texture unless you grill or fry it.  We often cut it into 1/4lb strips and throw it right onto the grill and stick it into a pita with other grilled veggies but after seeing the pineapples out at Sprouts this week I am anxious to try this pineapple kabob recipe from the Mt. Vikos website. 

Mt. Vikos® Halloumi Cheese & Pineapple Kabobs

1 cupFresh pineapple, cubed 1/2 inch 

1 tsp.Extra virgin olive oil

1/2 cupOrange juice

2 Tbsp.Brown sugar

 

Cut Mt. Vikos® Halloumi Cheese into 1/2-inch cubes; brush with olive oil. Combine orange juice and brown sugar; brush onto cubed pineapple. Skewer cheese and fruit. Heat BBQ and clean the grate well. Place skewers on oiled grill, turn until all sides are golden. Serve hot.
 

The only thing I might add is a little bit of fresh mint afterwards because I love the aroma of mint and pineapple!  Enjoy the weather this weekend and try grilling some Halloumi cheese!  This Just In 

Cheeses: 
Gioia Mozzarella
Di Stefano Burrata 
Manchego 
Pecorino Boschetto al Tartufo
Crow's Dairy Natural Chèvre 

Wine:
Beckman Sauvignon Blanc
BWise Wisdom 
Boci Dolce Sweet Kiss
Bieler Et Fils Rose 
Colossi Nero Di Avola
Beckmen Cuvee Le Bec 


Beer: 
Elevation Arete Barleywine
Heretic Petit Rouge 
Dansk Viking's Blood 


Other: 
Belinda's Pickles 

Noble Bread delivered every Saturday! 

This Just In!

This Just In 

Cheeses: 
Langa La Tur 
Fromage D'Affinois 
Di Stefano Burrata
Crow's Dairy Chèvre
-Natural and Butter Pecan

Wine:
Beckman Sauvignon Blanc
Beckman Syrah
Beckman Grenache
Enrico Prosecco Splits 
Sean Minor Rose
Three Pears Pinot Grigio

Beer & Cider: 
Schilling Seasonal Chaider 
Viking Blood Mead 
Heretic Petit Rouge

Other: 
San Peligrino Aranciata 


Noble Bread delivered every Saturday! 

Featuring South Cider Salami & our Springtime Easter Platter!

This Just In 

Cheeses: 
Fromage D'Affinois 
Di Stefano Burrata
Bonne Bouche 
Mt. Tam 

Wine:
Poggio Anima Grillo 
Tooth & Nail The Stand
Tooth & Nail The Posessor 
Force of Nature Cabernet Sauvignon 
Force of Nature Tempranillo 

Beer & Cider: 
Aspall Peronelles Blush Cider
Schilling Oak Aged Cider
Schilling Ginger Cider
Aspall-Imperial Cider
Schilling Dry Hopped Cider
Black Diamond Coconut Lime 
Destihl Flanders Red 

Other: 
Dr. Brown's Diet Cherry Soda
Dr. Brown's Cherry Soda
Lemon Curd
Blackcurrant Burgundy Jam 
Fallot Traditional Dijon
Fallot Blackcurrant Mustard
Super Chunk! 
-Blue Cheese & Fig Caramels
-Assorted Taffy
-Black Licorice
-Fleur de Sel Caramels
-Duck Fat Toffee
-Brown Butter Peanut Brittle 
-Brown Butter Pepita Cayenne Brittle 
-English Toffee
AZ Bitters!
-Orange Sunshine Bitters
-Mi Casa Bitters 

Noble Bread delivered every Saturday! 

He Said...

When it comes to pairing alcohol with cheese I am hard pressed to think of a better when-in-doubt pairing then hard cider. That is why I am thrilled to highlight a charcuterie that uses hard cider as an ingredient. I am speaking of Smoking Goose Meatery's South Cider Salame. When first introduced to Smoking Goose Meatery's amazing cured goodies they assume goose to be an active ingredient. That is not the case is my typical response, until now. Their South Cider Salame is their newest offering and it is made with free-range goose, a touch of pork, persimmon (a fruit), and hard cider.The result is a mild but complex salame where you can almost taste all the elements separately create the whole. An inspired addition to the typical porky morsels that bless your cheese & charcuterie board. South Cider Salame is not only good eats but is now a recipient of the 2015 Good Food Awards! Yeah, its a big deal. The Good Food Awards were created to honor food with exceptional flavor and environmental integrity. For charcuterie this means food that is made by hand with animals raised without hormones. Moreover, their pasture and feed are free from herbicides and pesticides. In other words, products that respect where they come from. Congrats to our friends at Smoking Goose and don't forget to come on in for a taste. Enjoy!

She Said...   
Our springtime Easter platter is now available to order in the shop or online.  We will have them available for pick up on Saturday April 4th.  This year we have included La Tur which is one of my favorite springtime cheeses.  It is a mix of goat, cow, and sheep's milk cheese from Piedmont Italy.  It is runny around the outside and dense and creamy on the inside. A lovely pairing for Easter Brunch Mimosas and Bellinis.  The next cheese is Midnight Moon.  a customer favorite from Cypress Grove.  This goat's milk gouda is nutty, sweet, and a little tangy making it a great pairing with fresh fruits.  The last cheese is also from Italy.  Paive Vecchio is a firm cow's milk cheese similar to Parmigiano but softer and more snackable.  The fruity nutty flavor is hard not to love.  Also included on the platter are rustic bakery crackers, grapes, strawberries, dried figs, marcona almonds, and a garnish of fresh herbs.  Included is our biodegradable bamboo platter but we are happy to put it on one of your own special platters if you bring it by ahead of time. The picture above shows a platter for 4 people.  
Happy Spring and Happy Easter! 

Gearing up for a Sicilian Wine Tasting Friday Night and Fresh Goat Cheese from AZ!

He Said...

I am excited about all our wines for this week's Sicilian Wine Tasting but I am particularly excited about a wine grown on the slopes of the famous volcano, Mt. Etna. The wine producer, Tenuta Delle Terre Nere, creates wine from several areas on the mountain each with their own particular terroir. The appellation we chose to showcase was the Calderara Sottana, which is the rockiest of their vineyards with large, light weight, black volcanic pomace litters with ground. It is the black lava rocks that keep some of the days heat throughout part of the night. The vineyard is certified organic and the grapes are a blend of Nerello Mascalese and Nerello Cappuccino. The tasting will be a great chance to try several indigenous Sicilian varieties that don't show up on most of the wine drinking publics radar. This wine in particular has a large spectrum of flavor being floral, spicy, and leathery without being overly aggressive. Friday night will be a night of rare treats that I can not wait to share. Come on in any time between 5:00-7:00. Enjoy!   

She Said...   
Spring is here and all of our Arizona goat farmers have been busy with kidding season.  While a lot of milk is going to nourishing the adorable goat babies, our supply of fresh goat cheese will soon be in abundance which is perfect timing for the warm weather that is to come.  The light texture and fresh tangy flavors of goat cheese are what I crave as the temperature rises.  We have our regular supply of wonderful Crow's Dairy flavored chevre and feta.  We also have some marinated chevres and tortes from Fiore di Capra in southern Arizona.  Since Fiore di Capra does very well at the Tucson market they rarely have enough supply to send us very much.  So act fast if you would like some!  Other than flavor combinations that I love like cranberry walnut and jalapeño garlic, Fiore di Capra has beautiful packaging so it is perfect to bring to a gathering or to use as a hostess gift.  So support Arizona cheese and pick up some fresh goat cheese this weekend! 

This Just In 

Cheeses: 
Honey Bee Gouda
Natural Smoked Gouda 
Midnight Moon
Lamb Chopper
Asiago Fresca 
Beemster XO 
Fromage D'Affinois 

Meat: 
La Quercia Tamworth Prosciutto 
Fra'Mani Salami Toscano  

Wine:
Fabre Montmaya Rose 
Valle Del'Acat Il Frappato
Colori Nero D'Avola 
Calderara Etna Rosso 
Poggio Anima Grillo 


Beer & Cider: 
Aspall Peronelles Blush Cider
Aspall Demi Sec Cider
Boonville Bite Hard Cider
EZ Orchards Hawk Haus Cider 
Wild Pineapple Cider
JK Scrumpy Orchard Gate Gold Cider
JK Scrumpy Northern Neighbor 
Huss Magic in the Ivy 
Huss That'll Do 
Huss Scottsdale Blonde 


Other: 
Pistol Whipped Pastry
-Mini Cheesecakes
-Peanut Butter Gluten Free Cookies
-Pecan Chocolate Chip Cookies 


Noble Bread delivered every Saturday! 

Celebrating Saint Patrick's Day with Irish Cheese & Corned Beef!

He Said...

One of the great things about St. Paddy's Day is the reemergence of Corned Beef! This year we have turned to our friends at Smoking Goose Meatery for this classic deli treat. They start with pasture-raised beef brisket that are brined using black peppercorns, fresh bay leaves, coriander, juniper berries, mustard seeds, cinnamon, and garlic. This is a limited release for them so I jumped at the chance to feature it on one of our melted cheese sandwiches. Addictive is definetly one way to describe this meat. The tender spiced beef with melt in your mouth fat makes it hard to stop enjoying. I experimented with using a few different ingredients in highlighting this meat on our sandwich before thinking of a way to use the classic cabbage as a way to round it out. I basically made a version of a Mexican Slaw recipe that I remembered where you quick pickle the cabbage with carrots, onion, and a little jalapeño. The match worked! The spicey, pungent, and acidic nature of the slaw married perfect with corned beef. For the cheese I looked to Coolea, a buttery creamy farmstead gouda from Ireland, to bring it all together. We will be offering the sandwich starting today until our supply runs out. Enjoy!

She Said...   
Since Troy is Irish and we come from the Midwest where St. Patty's day is perhaps celebrated more passionately there than Ireland, our Saint Patrick's Day Cheese Plate is always an exciting part of Spring for us!    We have a few favorites from prior years and some new Irish cheeses for you to try.  The first cheese is Mossfield Organic from County Offaly in the center of Ireland.  Mossfield Organic is a mild cow's milk cheese with a creamy texture and milky flavor.  The second cheese is Coolea from County Cork in Southern Ireland. Coolea is a take on Dutch farmhouse Gouda.  It has a dense creamy paste with nutty caramel flavors. The third cheese is Gubbeen also from County Cork.  It is a washed-rind cheese with wonderful earthy meaty flavors.   The fourth is classic Wexford Cheddar made just south of Dublin.  It is a 12 month aged cheddar with a creamy texture and sharp buttery flavor.  The last cheese is Cashel Blue from County Tipperary.  Cashel Blue is a mild blue with a very creamy texture.  It is one Ireland's most popular blues.  We are serving the cheeses with Irish soda bread from Pistol Whipped Pastry, 3 Little Figs Puddletown Pub Chutney, and cornichon pickles.  We will have the cheeses available this Saturday and Sunday and if supplies last we can also put them together on Saint Patrick's Day.  Hope to see you soon in green! 

This Just In 

Cheeses: 
Coolea
Gubbeen
Smoked Gubbeen
Mossfield Organic 
Cashel Blue
Chimay Grand Cru 
Deer Creek 7 Year Cheddar
Deer Creek The Stag 
Fiore Di Capra 
-Marinated Chèvre
-Chevre Torte
Explorateur
Humboldt Fog
Piave Vechhio
Cravero Parmigiano-Reggiano 
Carr Valley Marisa
Temblaye Brie Fermier
Mt. Vikos Halloumi 
Cabot Clothbound Cheddar

Meat: 
La Quercia Tamworth Prosciutto 
Angel's Duck Salami 
Fra'Mani Salami Toscano 
Smoking Goose Corned Beef 

Wine:
Sean Minor "Nicole Marie"
Sean Minor Pinot Noir Vin Gris 
Stuhlmuller Chardonnay
Stuhlmuller Cabernet Sauvignon 
J. Christopher Pinot Noir 
The Ned Sauvignon Blanc 
Rojac Sparkling Rose 
Left Coast Cali's Cuvee
Urban Riesling

Beer: 
El Gobernador Sidra Natural 
Hermitage Pumpernickle Rye 
Wild Berry Cider 
Wild Pineapple Cider 

Other: 
Pairing Switchbook by Max McCalman
3 Little Figs Jam 
-Puddletown Pub Chutney 
-Cabernet Cracked Pepper Jam 
-Sparkling Nectarine Jam 

Noble Bread delivered every Saturday! 

Black Mesa Ranch Pictures & Highway 1 Cheese Pairings!

This Just In 

Cheeses: 
Crow's Dairy 
-Peppercorn Chèvre
-Natureal Chèvre 
-Butter Pecan Chèvre
-Herb Chèvre 
-Peppercorn Feta
-Natural Feta 
Fossil Creek Creamery
-Chive Chèvre
-Dill Chèvre
-Strawberry Jalapeno Chevre
-Garlic Chèvre
-Raw Goat's Milk Cheddar
-Raw Goat's Milk Harvarti 
Up in Smoke 
Nancy's Camembert
Red Hawk
Highway 1 
Pleasant Ridge Reserve 
Manchego
Beemster XO
Fromage D'Affinois 
La Tur 
Di Stefano Burrata 
Smokey Blue 
Seascape 
Ossau Iraty 


Meat: 
Jamon Serrano 
Creminelli Bresaola 
Country Pate with Black Pepper 
Smoking Goose
-Dodge City Salami 
-Gin & Juice Salami 
-Jowl Bacon
-Pepperone
-Nduja

-Sopressata
-South Cider Salami
-Stagberry Salami 


Wine:
Dektown Cellars 
-Knuckle Down
-Valsoria
-Caissa
-Evelyn
The Ned Sauvignon Blanc 
Fattoria Vitticio Bere Rosa
Elyse 'C'Est Si Bon 
3 Wine Co Old Vines Zin
Eyrie Pinot Noir 
GR-174 Priorat
Rimbert Mas au Schist 
Il Casolare Blanco
Il Casolare Rosso 
Left Coast Cali's Cuvee 
La Collina Lambrusco 
Rojac Sparkling Wine 
Field Recordings Fiction Cans 


Beer: 
Bell's Oberon
Bell's Two Hearted Ale 
Great Divide Nomad Pilsner 


Other: 
Roots & Branches Crackers
-Black Pepper 
-Olive Oil
-Sesame Seed
-Rosemary
Fine Cheese Co. Gluten Free Crackers 
Rustic Bakery Olive Oil and Sel Gris Crackers 

Grate Roots Citrus Horseradish
The Girl & The Fig 
-Black Mission Fig Jam
-Red Onion Confit
-Nana Mae's Mostarda 
Rancho Gordo Beans 
-Cassoulet 
-Cranberry
-Midnight Black
-Yellow Eye
-Ayocote Amarillo 
Effie's Oatcakes & Nutcakes 

AMMA Brazilian Chocolate 45%, 75%, and 100% Dark 
Stone Grindz Chocolate
-Red Raspberry 
-Midnight Dark 

Pistol Whipped Pastry 
-Pineapple Sabels 
-Bourbon Caramels
-Mini Cheesecake 
Fossil Creek Creamery Goat's Milk Fudge 


Noble Bread delivered every Saturday! 

He Said... I found this great video of photos from Black Mesa Ranch and wanted to share it with you this week.  We currently have their Chipotle and Jalapeño Goat cheese logs and are looking forward to re-stocking their new aged cheeses when they are available again this Spring! 
Check out this great video from Black Mesa Ranch! 

She Said...   
As I experience the last stretch of pregnancy with only 2 months left to go I am finding that that olives and pickled veggies are tasting better than ever.  Cliche as it may be, these cravings inspired me to order a cheese that we haven't had in stock for a while. I remembered it going incredibly well with pickles and olives.  Highway 1 from Valley Ford Cheese Company comes from a 4th generation Jersey Dairy operation with Northern Italian roots.  Cheesemaker Karen Bianchi and family have only made cheese commercially since 2010.  Highway 1 is inspired by the rustic Fontina style cheeses that Karen's grandparents enjoyed so much.  The raw Jersey milk cheese is buttery, nutty, and mushroomy due to the natural rind.  It is wonderful with charcuterie, olives, and pickled veggies.  I'll admit that I would also like to pair it with a few glasses of bold red wine but for now a sip or two will have to do.  Come try it! 

Celebrating AZ Beer Week with Beer & Cheese Pairings & Cheese Washed with Beer!

This Just In 

Cheeses: 
Black Mesa Ranch
-Chipotle Goat Cheese Log
-Jalapeno Goat Cheese Log  
De Stefano Burrata 
Beemster XO 

Fromage D'Affinois 
Bayley Hazen Blue 
Mt. Tam 
Barely Buzzed
Wabash Cannonball 
Classico Reserve 
Mayor of Nye Beach
Grayson 
Wagon Wheel 
Comte Reserve 
Emmi Cave Aged Gruyere 
Detroit Street Brick 

Meat: 
Salami Toscano  
La Quercia Tamworth Prosciutto 
La Espanola Salchicon De Vic 
Chorizo Cantimpalo 

Wine:
Urban Riesling Mosel 
Left Coast Cali's Cuvee 
Champalou Vourvrey Brut
Scarpetta Brut Rose 
Sand Reckoner Z 
Sesti Monteleccio 
Bieler Pere Et Fils Rose 

Other: 
Belinda's Pickles 

Noble Bread delivered every Saturday! 

He Said... AZ Beer week   
Throughout the week we have been featuring different cheese and beer pairings.  Here are a few of our go to pairings that always seem to work.  

Dry Cider and Bandaged Cheddar- something about that sharp cheddary notes with dry or off-dry apple tang that brings out the best in both.

Stouts and Triple Cream- the creamy nature of the cheese tends to bring out the sweetness of the malt in the beer for a chocolate or coffee milkshake effect.
 

Barleywine and Blue Cheese- The power and potential spiciness of the barleywine can balance out the spicy qualities of the blue cheese without losing one or the other.  

Belgian and Mild Washed Rinds- This is a classic funk on funk combination of complimentary flavors.
 

IPA and Cheeses with Peppercorns- This pairing can be a bit tricky but the peppercorns in the cheese can handle and even complement the strong hop flavors of the IPA. 

Light (Kolsh and Saison) and Chèvre- I love this pairing especially as the weather warms. The citrus tang of the saison meshes perfectly with the citrus tang of the fresh goat cheese. 
 
So don't forget to stop in for some great cheeses that will complement all your Arizona Beer Week activities. Enjoy!

She Said...   
The Mayor of Nye Beach!  Quite a name for a tiny 1lb square of cheese but I assure you it is quite a cheese.  In honor of AZ Beer Week I wanted to feature a cheese washed in beer.  The Mayor of Nye Beach is made in the foothill's of Oregon's coast by Rivers Edge Chèvre.  Rivers Edge Chèvre is owned by cheesemaker Patricia Morford who was lucky enough to grow up with goats and has never lost here love for them.  Her small herd of Alpine goats and creamery produces several of my goat cheese favorites.  The Mayor of Nye Beach is made in a French Farmhouse style and washed with local brewery Rogue's Dead Guy Ale and aged for 2 months.  The cheese is firm and salty with a fruity and tangy flavor.  The finish is bold and pungent and it is best served in thin slices because of it's intensity.  As you can imagine it pairs amazingly well with Belgian style beers. It's not a cheese that we carry all the time so you will want to make sure to come in and try it!     

Cheese & Chocolate Pairing & Featuring Brie Fermier!

This Just In 

Cheeses: 
Garrotxa 
Fromage D'Affinois 
Lamb Chopper
Humboldt Fog 
De Stefano Burrata 
Cremont 
Saint Angel
Barber's Cheddar
Brie Fermier 
Cabrales 
White Stilton with Cranberry
White Stilton with Blueberry 
Sole Gran Queso
Gorgonzola Piccante 

Meat: 
Nueske's Applewood Smoked Bacon
Salumeria Bielese
-Finnochiona
-Spicy Sopressata
-Sopressata
Surryano Ham 

Wine:
Eyrie Pinot Noir Rose 
Revelry 'Red Mountain' Cabernet
Revelry Limited Edition Reveler 
Revelry Reveler
Saint-Hillaire
Castillo Perelada Cava Brut 
Trios 
Bwise Wisdom 
Three Pears
Grayson Zinfandel 

Beer: 
Heretic Torment Belgian Quadruple 
Heretic Evil Twin Red IPA
Elevation Senorita Horchata Imperial Porter 
Destihl Cognac Foudre Stout Imperiale 
Schilling Oak Aged Cider
Boonville Bite-Hard Cider 

Other: 
Raaka Chocolate 
-Bourbon Cask Aged Chocolate
-Coconut Milk Chocolate
-Vanilla Rooibos Chocolate 
Hagensborg Chocolate 
-Milk Chocolate Truffle Piglets
-Caramel Truffle Piglets
-Peanut Butter Truffle Piglets 
-Milk Chocolate Truffle Bar
-Mocha Chocolate Truffle Bar 
Stone Grindz Red Raspberry Bar 
Pistol Whipped Pastry
-Bourbon Caramels
-Mini Cheesecakes 
-Pecan Chocolate Chip Cookies 
Rustic Bakery Olive Oil Sel Gris Crackers 

Noble Bread delivered every Saturday! 

He Said... I admit it, although brie is a great addition to a cheese plate I have rarely been awe struck by its flavor. My perception, however, has been forever altered. As many of you know, it is illegal for us to sell French Brie that is raw milk and aged less then 60 days. That has left a bit of a gap in terms of full-flavored bries that can hold its own against its native raw milk alternatives. Well, we have found what we believe is one of the best examples of pasteurized French Brie. It is Brie Fermier "Farmer's Brie" created in Northern France. It is a cow milk cheese aged 3-5 weeks and is how I imagine true French Brie to taste. It can be described as mushroomy, gooey, creamy, and barnyardy. So if you know someone who loves those traditional French Brie flavors and would enjoy a little luscious funk in their life we have the cheese. A true Valentine's Day Cheese. Enjoy!  

She Said...   
Many of you are have enjoyed our chocolate and cheese pairing the past 2 years but for those of you who haven't had the chance to try it you are in for a real treat.  Of course I am biased to this pairing because it includes 2 out of 3 of my favorite foods.  The three being cheese, chocolate, and wine. Why is cheese & chocolate a match made in heaven?  Ultimately, the salty cheese proves a balanced match for sweet chocolate.  For the same reason that sweet honey compliments cheese the sweetness in chocolate also pairs well.  For the same reason that the tannins in wine react well with cheese the tannins in chocolate act the same way.  The darker the chocolate is the more tannins it has, so where you would pair a cheese with a Cabernet with lots of tannins you would pair that same cheese with a dark chocolate.  We used one pairing from the past two years because it has remained the favorite.  Sweet and Nutty Lamb Chopper cheese from Cypress Grove is a Sheep's milk Gouda which we paired with Hagensborg Chocolate's Milk Chocolate Truffle Bar.  Hagensborg is a Canadian company that specializes in creamy Belgian style chocolates.  The sweetness in the cheese and chocolate are very well balanced and no flavors are lost in the pairing.  We also have 4 new pairings.  We used local chocolate maker Stone Grindz's Red Raspberry bar with Fromage D'Affinois for a cheesecake effect.  Aged Gouda Beemster XO with a Hagensborg Peanut Butter Bar for a nutty sweet & salty pairing.  Dark Askinosie Chocolate is paired with Gorgonzola Piccante for a spicy sweet contrast pairing.  The last is Raaka  Bourbon cask aged dark chocolate paired with Deer Creek's The Stag.  The oaky chocolate and the sharpness of the cheddar complement each other and showcases a savory side of cocoa that we love.  We can plate the pairings so you can enjoy with some chilled sparkling wine here at the shop or box it up for you to take to go.  The cheese & chocolate pairings are available Friday and Saturday this weekend and is $26. Happy Valentine's Day!

Wine & Cheese perfect for Valentines Day!

This Just In 

Cheeses: 
Mt. Tam 
VBC Cremont 
Nancy's Camembert
Rogue River Blue 
Sottocenere 
Baserri 
De Stefano Burrata 
Fromage D'Affinois 
Beemster XO 
Midnight Moon
Carmody 
Mahon 

Meat: 
Angel's Duck Salami 

Wine:
Elyse C'est si Bon 
Elyse Petite Sirah 
Lunaris secco
La Collina Lambrusco 
The Ned Sauvignon Blanc
Left Coast Pinot Noir 
Dektown Fallout 
Santo Tomas Tempranillo 
Santo Tomas Cabernet Sauvignon 
Zarpara Lozano
Zarpara Origen
Zarpara Sangiovese
Zarpara Zinfandel 

Beer: 
Stone Enjoy By IPA 
Schilling Seasonal Chaider
Schilling Ginger 
W is Bel IP Quadrupel 
Huss Magic in the Ivy Pale Ale 
Huss That'll Do IPA 
Big Blue Van 

Other: 
Made By Bees: 
Orange Blossom Honey
Mesquite Honey
Desert Wildflower Honey
Strawberry Rhubarb Butter
Prickly Pear Cactus Fruit Butter 
Habanero Basil Mustard 
Raspberry Habanero Jam 
Cherry Almond Fruit Butter

Noble Bread delivered every Saturday! 

He Said... For our wine tasting this Friday night we have a perfect lineup for Valentine's Day. The two I want to focus on for this writing are from The Cooperativa La Collina in the Emilio-Romagna region of Italy. Although these are probably not grapes you are too familiar I can assure you that the wines they make extremely memorable, and both would excel with cheese and chocolate. This isn't your run of the mill winery either. La Collina Co-op was brought to life in 1975 as an agricultural cooperative where the members would live as an extended family and at the same time support individuals recovering from addiction. They grow there own vegetables, vines, cereals, and livestock before processing them into sustainable goods such as wine, flour, pasta, and meat. They did all this utilizing biodynamic principles of not only protecting their environment but improving it as well. The first wine is a sparkling white wine called Lunaris Secco. The creation of this wine was in response to bulk Proseccos that are imported from Italy that lack true character. La Collina takes Malvasia grapes and ferments them in stainless steel, thereby letting the character and the quality of the grapes speak for themselves. The floral nose and apple flavor hints add a touch of sweetness before finishing dry. Next up is their Quaresimo red wine. This lightly effervescent wine is classified as a Lambrusco Dell-Emilia. The nice acidity and light effervescent nature of this wine make it a natural pairing for cheese as it whisks away the creamy paste of the cheese and prepares you for another bite. Its versatility with food made it a hit at our Thanksgiving dinner and proved to be appreciated by wine novices as well as enthusiasts. Come on in this Friday for a taste. Enjoy!

She Said...   
With Valentines Day around the corner we try to stock some cheeses with an extra touch of luxury.  One of the cheeses we bring in this time of year is Sottocenere al Tartufo.  Sottocenere is filled with one of the most notable luxury foods, black truffles from Italy.  Italian Sottocenere is an ash ripened cow's milk cheese filled with black truffles.  Aging truffle cheese in ashes is an age old Venetian tradition.  The name Sottocenere (pronounced soh-toh-CHEN-er-eh) literally means under ash.  The modern twist created by cheesemaker Sergio is that this cheese has ash comprised of cinnamon, nutmeg, licorice, fennel, clove, anise, and truffle oil.  The cheese is aged for 100 days where the subtle flavors sneak their way into the cheese.  The cheese's texture is smooth and silky and while the prominent flavor is rich mushroomy truffle you get a lot of complex secondary flavors like vanilla and cream.  A perfect compliment to Lambrusco and if you want to cook something for your sweetie you can mix it into risotto or polenta for a memorable dinner.       

Super Bowl Snacks!

He Said... Included in this weekends Super Bowl Snack Bag is my Pimento Cheese. Pimento Cheese is a condiment that can be used as a spread, dip, sandwich ingredient, omelet filling, or basically in countless number of ways. There is no set recipe for the perfect Pimento Cheese and discussions on what and should not be used in the creation of can be a heated subject, particularly in the South. Typically, these arguments are centered around a nostalgic memory of a families traditional recipe. How they remember their parents or grandparents making the cheese. Almost all Pimento Cheese recipes start with a mixture of grated cheddar cheese, diced pimento, mayo, and some seasonings. From there things can be left simple or a bit creative. The one I create includes shredded English cheddar, mayo, roasted red pepper in place of pimento, sour cornichon pickles, grated  onion and my own proprietary seasoning mix (sorry I have said too much already). The history of Pimento actually starts with the industrial trend in food. Beginning with the creation of cream cheese in the late 19th century and the importation of the appealing mild Pimento Pepper from Spain. In 1908, Good Housekeeping published a sandwich recipe that composed of soft cream cheese, mustard, chives, and minced pimentos. Georgia began cultivating there own Pimento Peppers cheaper then the Spanish imports. At that time Pimento was being commercially produced in large quantities. pimento would decrease in popularity until Southern chefs, professional and home, began elevating it by creating a better version of it themselves and celebrating the versatile munchie. Come on in an pick up our Super Bowl Snack Bag and honor Pimento Cheese with your friends and family this weekend. Enjoy!

She Said... I believe I mention this every year but my favorite part of the Super Bowl is the snacking!  My football season memories growing up in Detroit suburbia are a series of plates of salami, cheese dips, cheddar, and pretzels or crackers.  Troy's home on the west side of Michigan was also very similar.  This is why we put together a nostalgic cheese & meat snack every year for Super Bowl to share with all of you.  It wouldn't be a Midwest inspired snack box without Cheddar cheese from Wisconsin.  This year, we chose Carr Valley's Apple smoked cheddar.  Carr Valley is in central Wisconsin and they have been making cheese since 1902.  They produce several cheeses in large quantities but still maintain quality by using amazing ingredients and traditional tools that don't compromise the integrity of that good Wisconsin milk.  The apple smoked cheddar is a moist and creamy white cheddar.  The cheese is cold smoked over applewood and then hand rubbed with paprika for a light smoke flavor and a little spiciness.  A little slice of this cheese and a slice of salami is like a warm hug from my family, hope you enjoy it as much as I do!  

 

This Just In 

Cheeses: 
Hook's 10 Year Cheddar
Up in Smoke 
Red Hawk 
Mascarpone 
Manchego 

Meat: 
Olli Napoli Salami 
Fra'Mani Salami Toscano 
Fermin Jamon Serrano 

Wine:
Etna Rosso Nerello Mascalese
Colori Nero d'Avola 
Valle Del'Acat Il Frappato 
Sand Reckoner Red Blend 2
Sand Reckoner Z 
Revelry Cabernet Sauvignon
Covila Crianza
Beckman Cuvee le Bec 
Fabre Montmaya Rose 
Left Coast Cali's Cuvee
Alberti 154
Trios 
Casolare Rosso 
GR-174 
Sean Minor Vin Gris
Sean Minor "Nicole Marie"
Grayson Zinfandel 

Beer: 
Colorado-Vixnu Imperial IPA
Les Fourquets-Lupulus 

Other: 
Caramelized Walnuts 
Fine Cheese Co. Gluten free Crackers
Rustic Bakery Olive Oil and Sel Gris Crackers 
Chipotle Oyster Mushrooms
Huilacoche Corn Mushrooms 
Henry Root Beer 
Roots & Branches Crackers
-Sesame Seed 
-Rosemary
-Olive Oil & Sea Salt
-Black Pepper

Noble Bread delivered every Saturday!

Featuring 2 New Mexican Cheese Accompaniments & Fresh Cheeses from Arizona to Italy!

He Said...  We just got in two great cheese accompaniments from Mexico that I am super exited about. The first one is Chipotle Pickled Oyster Mushrooms. These look great on a cheese board and are something that will get people talking. Lately, however, I have been consuming them at a rapid rate with a little olive oil and a sprinkle of finishing salt. The briny tang, earthy mushroom, and hot spice is a perfect combo. I have also included them diced in some tacos and added them to our nightly vegetable mix. The next feature is a little more adventurous being that it is a mushroom that grows on non-GMO corn. It is called Huitlacoche and has grown in Mexico for centuries. It is blue and black in color with an intensely earthy taste. It is great heated up in quesadillas and tacos with some chopped onion and corn. It becomes even better, however, with the addition of cheese! I have seen recipes that call for Manchego, an aged sheep milk cheese, but any cheese that would melt well would be great. Something new for a new year. We will be featuring both of these tasty treats at next Friday's Creo Commercial Wine Tasting and have them available now for sale in retail jars.  Enjoy! 

She Said... The slow first few weeks of January are over so with confidence we have re-stocked all of our fresh more perishable cheeses.  Wendell from Crow's Dairy dropped off a bunch of much desired 4 oz containers of fresh chèvre in plain, peppercorn, and fresh herb.  Theses little chevres have been our go to cheese for topping off salads & roasted veggies in our home.  The De Stefano Burrata from California is another classic. We always recommend it as we serve it on our small bites menu with good olive oil and a little black salt spread onto bread.  My favorite new way to use it is on pizza as Troy did last weekend for dinner.  The creamy interior of the cheese really enhanced the red sauce and flavors on our wheat crust pizza.  The last cheese I want to mention is Tomino in sunflower oil, peppers, and herbs.  Tomino are little fresh cow's milk cheeses that have a very similar texture to chèvre with more of a lactic flavor.  They are great for marinating because the fresh cheese just punches up all of the herbal peppery flavors.  Our Tomino are from northern Italy where it is common to see these disks of cheese marinating in big jars of oil and herbs on cheese counters.  They are most commonly used on antipasto platters but we love to spread it onto warm bread for a snack.  All of these cheeses work well with a Dry Rose or Pinot Noir Wine. Come in and get some fresh cheese!

This Just In 

Cheeses: 
Chimay Grand Cru 
Bonne Bouche 
Bellwether Farm Pepato 
White Stilton w/ Ginger & Mango
De Stefano Burrata 
Roquefort 
Pecorino Boschetto al Tartufo 
Asiago Fresca
Tomino in Sunflower Oil & Herbs 
Colston Basset Stilton 
Dunbarton Blue 

Meat: 
Ortiz Bentresca Tuna Belly in Olil 
Country Pate with Black Pepper
La Quercia Tamworth Prosciutto  
Chorizo Chistorra 
Chorizo Cantimpalo
Nueske's Applewood Smoked Bacon
Olli Salami Napoli 
Creminelli Wild Boar Salami 
Spicy Sopressata 
Sopressata 
Petit Jesu 

Wine:
Santo Tomas Chardonnay
Santo Tomas Merlot
Santo Tomas Cabernet Sauvignon 
Santo Tomas Tempranillo 
Donna Laura Ali Sangiovese
Paolo Scavino Vino Rosso
Paolo Scavino Sorissso
St. Urban Riesling Mosel 
Left Coast Cali's Cuvee
Fattoria Viticcio Bere Rosso 
Cune Crianza 
Trios 
Field Recordings Fiction 
Alberti 154 Malbec 
Groundworks Grenache 
Pont du Nyon Cotes du Rhone
Chateau Blouin Bordeaux 
San Lorenzo Il Casolare Rosso 
Haut Lavigne Cotes de Duras 
Tous Ensembles Pinot Noir 
Independent Producers Merlot
Dupeuble Beaujolais
Scarpetta Barbera 
Boci Dolci Sweet Kiss 
Chacewater Sauvignon Blanc, Malbec, and Cabernet Sauvignon 

Beer: 
De Proef Zoetzuur Flemish Ale
Farnum Hill - Dooryard Cider 
Papago Orange Blossom 
Bell's Two Hearted Ale 


Other: 
Caramelized Walnuts 
Fine Cheese Co. Gluten free Crackers
Rustic Bakery Olive Oil and Sel Gris Crackers 
Chipotle Oyster Mushrooms
Huilacoche Corn Mushrooms 
Henry Root Beer 
Roots & Branches Crackers
-Sesame Seed 
-Rosemary
-Olive Oil & Sea Salt
-Black Pepper


Noble Bread delivered every Saturday! 

Featuring Smoking Goose Lardo and Kokos Coconut Cheese!

This Just In 

Cheeses: 
Tremblaye Brie Fermier
Dancing Fern
Carr Valley Marisa
White Stilton with Ginger & Mango 
Manchego 12 Month
Humboldt Fog
Beemster XO
Reading Raclette 
Seascape 
Mt. Tam 

Meat: 
Creminelli Bresaola 


Wine:
Field Recordings Fiction Red 
Franco Serra Barolo 
Dektown Cellars Fallout
Chacewater
-Malbec
-Sauvignon Blanc
-Cabernet Sauvignon
-Chardonnay

Cider: 
Thistly Cross Whiskey Cask 
JK's Northern Neighbor 


Other: 
Unbound Pickling
-Bread & Butter Pickles
-Beatnik Pickled Beets 
-Bacon Pickle
-French Quarter Green Beans 


Noble Bread delivered every Saturday! 

He Said...  I know many of you are on post-holiday diets but here at Wedge & Bottle we love to promote natural fats! There are many delicious delicacies that come from our porcine friends but one of the most overlooked is Lardo. Lardo is simply milky white back fat that has been cured. We receive our Lardo from our friends over at Smoking Goose Meatery. They hand trim and slow cure the back fat with bay leaf, thyme, and rosemary. The result is a piggy rich dish of buttery fat with herbal and woodsy notes. You can use strips to cover and baste meats for long roasts. One of my favorite uses, however, is to place thin slices onto hot bread where it slowly melts. Smoking Goose recommends adding a little fresh thyme and cracked black pepper. Another great use is to caramelize it on homemade pizza or potatoes. Embrace the fat and enjoy!

She Said... After a brief trip to winter weather in Michigan last weekend I am feeling like Arizona is a tropical paradise.  So this week I am choosing to feature Kokos.  Kokos is a Dutch cheese made from quality cow's milk with an addition of coconut milk.  It has a wonderful texture for snacking but also melts wonderfully as any Dutch Gouda will do.  The flavors are nutty and sweet with a hint of coconut. Here is a pizza recipe provided by their importer Cheeseland Inc. 

  • 8" Pizza Crust or pre-made dough rolled out thin (in a rush Trader Joes has really good pizza crust)
  • 1 large handful of grated KoKos® - Coconut Cheese
  • 1 large handful of grated Mozzarella or Fontina
  • Pizza Sauce
  • Red onions
  • Red and green peppers
  • Pineapple chunks (fresh or canned)
  • Ham (Black Forest or other) Prosciutto is always good!
  • Your favorite pizza toppings

1. First spread pizza sauce on the dough.

2. Sprinkle some of the grated cheese.

3. Add green pepper, red pepper, pineapple chunks, and ham.

4. Add more cheese to top.

5. Bake on oiled sheet or pizza stone until the cheese is melted.

(Or according to the instructions on your crust). Voila, delicous!

Finishing Salts & why we feel cheese should be part of your daily diet!

This Just In 

Cheeses: 
Bay Blue 
Cashel Blue
De Stefano Burrata (pictured)
Mahon 
Pecorino Boschetto al Tartufo 
Grayson
Mt. Tam
Red Hawk 

Wine:
The Ned Sauvignon Blanc 
Fattoria Vitticio Bere Rosa  
Left Coast Pinot Noir
Lunaris Secco 
Saint-Hillaire 
Trios 

Beer: 
Destihl Here Gose Nothin'
Destihl Flanders Red 
Jolly Pumpkin Persimmon Ship
False Summit Bourbon Barrel Aged Quadruple 

Other: 
The Girl & The Fig 
-Red Onion Confit
-Black Mission Fig Jam 

Noble Bread delivered every Saturday! 

He Said...  Typically, after the holidays things slow down a bit and I have a little more time to get back into the kitchen and start cooking up some meals. One of my favorite tools to boost flavor in easy to make meals is a good finishing salt. The salts add a greater dimension to any dish and helps coax out the nuanced flavors in food. If you are concerned about the amount of salt consumed in your diet it is great to remember that upwards of 77% of the average Americans salt intake is the result of processed foods and restaurants. By cooking your own meals who have a much greater control of the salt consumed. The first salt I would like to feature is the Lemon Flake Salt. The salt is hand harvested from the Mediterranean Sea from a series of ponds. This large pyramidal flake adds a satisfying crunch and the infusion with lemon juice creates a candy-sweet character. A natural partner with vegetables, seafood, cocktails, or even sweets. The next salt is Bitterman's Pinot Noir Salt made in house at The Meadow in Portland. This is a solar evaporated Fleur de Sel salt from Guatemala that has been infused with Willamette Valley pinot noir. Wow! The deep fruity wine notes make a perfect companion with most meats and hearty vegetables. Lastly,is one of our favorites, the Maine Applewood Smoked Sea Salt. Through a long process of trial and intense smoke and temperature control they were able to achieve a salt that is rich in natural trace minerals and Applewood smoke flavor. This salt really adds another dimension to meats and salads and is one of go to salts. Enjoy!

She Said... Happy 2015!  With lots of exciting changes coming to our family this year, a baby girl in early May being the biggest, Troy and I are feeling a little more pressure to get healthy and organized in the next few months after an especially fun but very chaotic 2 months.  With all of the New Years Resolutions bouncing around I find it a good time of year to jump up on my soapbox about the health benefits of cheese.  Though it often gets put into the junk food category, I will remind you that cheese wasn't originally produced for it's delicious taste.  Originally milk was consumed because it was full of vitamins, minerals, and protein and nutritious cheese was a way to keep milk longer without spoiling and cheese is also easier to digest than pure milk.  In moderation of course, cheese and the addition of a little fiber from fruits, vegetables, and whole grains you have all the nutrition you need.  Raw milk cheeses have the extra benefit of probiotics which help to let your body know when you are full and also carry an extra arsenal of vitamins and minerals that didn't get lost during the pasteurization process.  We have a large supply of raw Alpine style cheeses right now that are perfect to shave a little over your winter soups and salads this time of year.  My personal favorite afternoon snack is an simple apple with a wedge of cheese.  It leaves me full until dinner and I really enjoy eating it.  

Bring in the New Year with Creamy Cheese & Sparkling Wine!

What is New Years without the celebratory "pop"!  We love all things that pair with cheese and bubbles are definitely a clear choice.  The way the bubbles whisk creamy cheese off your tongue is magical! A perfect way to celebrate the end of a wonderful 2014 and the promise of a fantastic 2015!  Choose from our carefully selected sparkling wines and get 10% off! 

While we gave the idea for Fondue last week we have another great option for your New Years Celebrations!  Creamy cheeses are a wonderful way to bring in the New Year!  Our featured cheese plate will include French triple creams, Pierre Robert and Fromage D'Affinois.  For a little bit of goat's milk we have Humboldt Fog from Cypress Grove in California.  Then getting a touch stronger we have a mild washed rind, Red Hawk from Cowgirl creamery in Califorornia.  We finish with one of the creamiest of blues, Gorgonzola Dolce from Italy.  The cheese plate comes with baguette, fig jam, and hot peach chutney.  Perhaps you wish to go with one great cheese?  We still have 3 Harbison left from Jasper Hill in Vermont.  Theses custard textured cheeses full of complex flavors are also wonderful with your New Years bubbles!

This Just In 

Cheeses: 
Humboldt Fog 
Manchego
Epoisses du Bourgogne 
Lamb Chopper 
Pecorino Boschetto al Tartufo 
Deer Creek The Stag Cheddar
Deer Creek 7 Year Cheddar 

Meat: 
Olli Molisana
Olli Napoli 
Angel's Duck Salami 
Smoking Goose 
-Dodge City
-Stagberry
-Gin & Juice
-South Cider Salami 
-Salame Piccante
-Nduja
-Cold Smoked Elk Terrine
-Rabbit and Port Cheek Pate
-Pig & Fig Terrine 
-Lardo 

Wine:
Saint-Hilaire
Dektown Fallout
St. Urban Riesling 
The Ned Sauvignon Blanc 
Presidential Tawny Port 
Force of Nature Tempranillo 
Force of Nature Red Blend 
Fleur Pinot Noir 
Sanguis Infadels 
Sanguis Loner 
Sanguis Bossman 

Other: 
Elliott's Edibles: 
-Wedge of Wood
-Cranny Orange
Rustic Bakery Sea Salt & Olive Oil Crackers 
Stone Grindz Midnight Dark Bar 
Super Chunk
-Fleur de Sel Caramels
-Blue Cheese & Fig Caramels
-Duck Fat Toffee
-Black Licorice Chews 
Effie's Oatcakes
Effie's Nutcakes

Noble Bread delivered every Saturday! 

A great gift for cheese lovers and Fondue ideas!

He Said... 
Just in for the holidays and new to Wedge & Bottle are Slate Boards from Brooklyn Slate Company. These are great gifts and make a wonderful presentation as cheese & charcuterie boards. The company was founded by Sean Tice and Kristy Hadeka. Kirsty's family owns a slate quarry in upstate New York, which they use to source the slate for their boards. All the slate used is hand picked from the quarry and brought to Brooklyn where they cut, shape, and treat the boards with a food safe sealant. They are packaged with a burlap sack and soup stone that you can use to safely write on the board. I was really impressed by the quality of these boards and was excited to get them in before Christmas. The boards make the cheese "pop" and serves as a really attractive background to the cheese and meats. Enjoy!

She Said...
This week we got in several boxes of wonderful cheeses with our focus on holiday entertaining over the next few weeks.  We hope you are able to enjoy our treats catching up with the ones you love as Troy and I are fortunate to do with our dear friends and family.  It gets a little hectic in the days before Christmas in our small shop so we wanted to let you know that cheeses bought this weekend will be in great shape on Christmas day if stored properly in your fridge.  We recommend keeping your cheese wrapped in the cheese paper that we provide with it and sticking your cheeses in a tupperware or zip lock bag to keep it from drying out in our Arizona weather.  Take it out of the fridge a 1/2 hour before serving.  
A Christmas Eve and New Years Eve tradition for Troy and I has been to enjoy fondue.  It's pretty easy to put together after a long day at work.  I included the classic recipe but will also mention we have a few copies left of Culture Magazine's fall issue which has amazing fondue recipes ranging from sweet to savory.  
 

3 Cheese Fondue Recipe
Ingredients:
1/3 LB Grated Alpine Cheese
1/3 lb Grated Alpine Cheese
1/3 LB Grated Alpine Cheese 
2-3 Tablespoons Cornstarch or All Purpose Flour
1 Clove of Garlic cut in half crosswise
1 Cup of Dry White Wine or Apple Cider
1-2 Teaspoons Fresh Lemon Juice
Splash of Cherry Brandy Like Kirsch (optional)
Ground Pepper
Pinch of Grated Nutmeg
Crusty Bread, Fruit, and/or Pickled Vegetables for Dipping

  1. Combine 3 Cheeses in a medium bowl and toss with the cornstarch
  2. Rub the inside of your fondue pot with the garlic halves.  Add the wine and heat over medium heat until hot, but not boiling.  Stir in the lemon juice and Kirsch.
  3. Add a handful of cheese at a time to the wine mixture while stirring constantly until all melted and combined into a creamy sauce.  Season to taste with pepper and nutmeg.
  4. Remove the pot from the heat and place over a tabletop fondue warmer.  Serve with plenty of crusty bread cubes, pickled vegetables, and fruit for dunking with fondue forks.

To use for the Alpine Cheeses we recommend Vacherin Fribourgeous, Grand Cru Gruyere, Rupert, Pleasant Ridge Reserve, Fontina, Prima Donna Gouda, Reading Raclette, Tete de Moine, or Wagon Wheel.This Just In 

Cheeses: 
Rivers Edge Up in Smoke
Mt. Tam
Red Hawk
Wagon Wheel
Pecorino Ginepro 
Pleasant Ridge Reserve 
Midnight Moon
Harbison 
Smokey Blue 
Beehive Big John's Cajun Rubbed Cheddar
Pecorino Boschetto al Tartufo 
Brillat Savoring with Truffle
Eiger Mountain Gouda
Epoisses Bourgogne 
Dumbarton Blue 
Vacherin Fribourgeous 
White Stilton with Blueberry 
White Stilton with Cranberries 
White Stilton with Mango & Ginger
Ticklemore Goat
Gorgonzola Dolce 
Marisa 
Langres
Kunik 
Taleggio 
Pierre Robert
Chabis Sauvage Picandine
Tremblaye Brie Fermier 

Meat: 
Fermin Jamon Serrano 
Olli Molisana 
Angel's Duck Salami 
Salumeria Bielese
-Finnocchiona 
-Spicy Sopressata 
-Sopressata
-Petit Jesu 

Wine:
Chacewater
-Sauvignon Blanc
-Merlot
-Cabernet Sauvignon 
-Malbec 
Lioco Indica 
Dos Cabezas Red
Sand Reckoner Z
Purato Nero d'Avola
Caduceus Nagual de Naga
Grand Canyon Traveler Red
Sercial Charlestown Madeira
Champalou Vouvray Brut
Scarpetta Brut Rose
Bregeon Muscadet
Bardolino Le Fontane
Sesti Monteleccio 
Three Pears Pinot Grigio
Grayson Zinfandel 
St. Urban Riesling
The Ned Sauvignon Blanc
Dektown Fallout
Presidential Tawny Port
Trios 
GR-174

Beer: 
Wild Pineapple Cider
Great Divide Nomad Pilsner 

Other: 
Brooklyn Slate Cheese Boards 
Tracy Dempsey Bacon Brittle
Rustic Bakery Crackers 
Kii Naturals Cranberry Pumpkin Seed Crackers 
Boska Holland Cheese Hatchet
Boska Holland Tabletop Raclette 

Noble Bread delivered every Saturday! 

Entertaining and Gift Ideas!

This Just In 

Cheeses: 
Bonne Bouche 
Grayson
Red Hawk
Mt. Tam 
Reading Raclette 
Moses Sleeper 
De Stefano Burrata 
Roquefort
Apple Smoked Cheddar
Boschetto al Tartufo 

Cantalet 
Flory's Truckle
Boerenkaas Gouda 
Fossil Creek Chèvre 

Meat: 
Fra'Mani Salami Toscano
Salchicon de Vic 

Wine:
Foris Pinot Gris 
Three Pears Grigio
Grayson Zinfandel

Beer: 
The Bruery Oude Tart
The Bruery Tart of Darkness 


Mead: 
Superstition Meadery 
-Tahitian Honeymoon
-Sweet Mesquite Mead
-Honey Highway 

Other: 
Made By Bees: 
Honeycomb 
Strawberry Rhubarb Butter
Pistol Whipped Pastry Caramel Sauce 
The Girl & The Fig: 
Black Mission Fig Jam 
Nana Mae's Apple Mostarda 

Noble Bread delivered every Saturday! 

He Said... 
One thing I do not believe Americans enjoy as much as we should is sparkling wine. That, however, changes during the holiday season and Krista and I always have fun tracking down some great sparklers to enjoy with your holiday cheese! One of the sparklers we have been geeking out about lately is Ca'del Bosco Cuvee Prestige from Franciacorta, Italy. This superb Italian sparkling is known as an "Italian Champagne" because of the same high quality methods used in its production. The packaging makes it a  attractive hostess gift but it's the flavor we really are impressed with. It has a complex flavor of fresh fruits like apple and pear along with notes of honey and almond. The sparkler pops with mineralogy and a biscuity aroma. The grapes are Chardonnay, Pinot Bianco, and Pinot Nero. A great value when compared to sparklers from the Champagne region at the same quality level. Remember, 10% off when you mix and match any 6 wines and/or beers and 15% when you mix and match any 12 wines and/or beers. Enjoy! 

She Said...
Still trying to figure out what to gift for the food lover in your life?  We want to remind you of our month clubs!  We have added two new ones this season in addition to last year's Wine and Cheese of the Month Club.  Each Month Club can be purchased in 3 Month or 6 Month packages.  It is a great way to try new things, can be purchased online, and the gift continues months after the holidays.    We have a lovely certificate for each month club so you have something to put under the tree.

WINE & CHEESE OF THE MONTH CLUB! 
Want to try something new every month?  Each month we will be pairing a 1/2lb of quality cheese, a box of crackers, and a bottle of wine that pair wonderfully together.  Also included is a pairing information sheet with information about the selections and why we believe they are so tasty together.  You may choose between a red or white wine.  Wine & Cheese of the Month is available for pick up at Wedge & Bottle Cheese Shop between the 2nd Tuesday through the following Sunday each month.  We are unable to ship wine due to Arizona State Liquor Laws. 
3 Months $165.00          6 Months $315.00     
        

PICNIC OF THE MONTH CLUB! 
Enjoy a picnic all year round with 2 1/4lb wedges of cheese, charcuterie meat, crackers, and 2 accompaniments packed up in our Wedge & Bottle Insulated Tote each month!  A wonderful treat to take on camping trips, concerts in the park, movie nights, and time out to enjoy life and it’s amazing flavors!  Picnic of the Month Club is available for pick up at Wedge & Bottle Cheese Shop between the 2nd Tuesday through the following Sunday each month.  Because this Month Club does not contain alcohol we can ship it.  Added shipping costs apply. 
3 Month $165.00    6 Month $325.00

3 CHEESE OF THE MONTH CLUB! 

Taste new cheese every month!  Get 1/4lb of 3 different cheeses packed up in a box with an informational card about each cheese.   3 Cheese of the Month Club is available for pick up at Wedge & Bottle Cheese Shop between the 2nd Tuesday through the following Sunday each month.  Because this Month Club does not contain alcohol we can ship it.  Added shipping costs apply.
3 Month $85.00         6 Month $155.00 

SHOP NOW! 

Featuring Stagberry Salami and Jams for Cheese!

He Said... 
I hope everyone is having a great Christmas season and every year we feel honored to be able to bring you some of the best foods we can find. One of these is Smoking Goose Meatery's Stagberry! This salami is a robust salami that can be easily paired with red wine or a darker winter beer. They start with finely ground elk meat and pork fat. They then add in some organic blueberries that have been soaked in mead (honey wine) from New Day Meadery. They stuff and tie each salami by hand and rub in a layer of lard and rice flour before slow traditional aging. I have been enjoying it in slightly thicker slices on its own but the good people at Smoking Goose recommend it with eggs in the morning. A must try! The dark tinge to the salami makes it pop on a cheese plate but it is the slightly sweet elk flavor that makes this salami a customer favorite. Come on in for a taste. Enjoy!

She Said...
The gift giving season is here!  One of my favorite gift suggestions is a wedge of cheese and complimentary jam.  Since Troy and I are expecting a cheesemonger baby in the Spring my wine/beer pairing efforts have been put to a pause and I have been doing more jam & cheese pairings.  If you want to get your gifting done ahead of time you can always go for a jam and a gift certificate for cheese.  Another option is to pick a harder cheese.  A 1/2 lb of an aged cheese like Montasio or Beemster XO will last much longer than a fresh wedge of Fromage D'Affinois.  We have been stocking up on cheese accompaniments so I wanted to mention our latest arrivals in jams & jellies.  Friend in Cheese Jam Company is located in Santa Cruz County.  They use local fresh ingredients and have really interesting flavor combinations.  Three little Figs Jams are from Portland, Oregon.  Every ingredient is carefully selected from the best fruit, seasonings, and booze Oregon has to offer for full flavored complex jams.  We also have two local favorites, Made by Bees and Elliot's Edibles.  Both source the best ingredients and we always love to support local flavors.  We love how Elliot's describes their jam as jammed with flavor.  So true!  Here are some Jam pairings that we have found especially delightful! Consider these for easy tasty gifts this holiday season! 
3 little Figs Cabernet Cracked Pepper - Young Cheddar
3 Little Figs Citrus & Smoked Salt - Washed Rind Cheeses like Grayson
3 Little Figs Puddle town Pub Chutney - Cheddar Cheese 
Friend in Cheese Jam Carrot Marmalade - Montasio or Parmigiano Reggiano
Friend in Cheese Jam Rosie's Hip Jelly - Fromage D'Affinois or Triple Cream 
Friend in Cheese Salted Watermelon Jam - Fresh Chèvre 
Made by Bees Raspberry Habanero Jam - Gouda young or aged 
Elliot's Edibles Say Hello Tomato Jam - Manchego or any aged sheep's milk cheese

This Just In 

Cheeses: 
Humboldt Fog
Beemster XO
Fromage D'Affinois 
Manchego

Meat: 
Fra'Mani Rosemary Ham 

Wine:
St. Urban Riesling 
The Ned Sauvignon Blanc 
Zemmer Pinot Grigio 
San Ferolvaldiba Dolcetto 
Eyrie Pinot Noir 
Renzo Mas Chianti Reserva
Pont Du Nyon Cotes du Rhone 
Chateau Blouin Bordeaux 

Other: 
Pistol Whipped Pastry
-Peanut Butter Gluten Free Crackers  
Three Little Figs Jam 
-Cabernet Cracked Pepper 
-Nectarine Prosecco
-Puddletown Pub Chutney
-Citrus & Smoked Salt 
Grate Roots Citrus Horseradish
Made By Bees 
-Pumpkin Butter
-Cherry Almond Fruit Butter
-Cherry Pepper Relish
-Raspberry Habanero Jam 
-Habanero Basil Mustard
-Prickly Pear Cactus Butter
-Orange Blossom Honey
-Mesquite Honey
-Desert Wildflower Honey 

Noble Bread delivered every Saturday! 

Thankful!

This Just In 

Cheeses: 
Bijou 
Rogue River Blue 
Rupert 
Pepato 
Mt. Tam 
Epoisses 
Grafton 1 Year Cheddar
Natural Smoked Gouda
Ewephoria
Kokos
Honey Bee Goat Cheese
Prima Donna Gouda 

Meat: 
La Quercia Tamworth Prosciutto 
Smoking Goose
-Bacon
-Elk Terrine 
-Dodge City Salami 
-Jowl Bacon
-Rabbit and Pork Cheek Pate 
-Stagberry Salami 
-Salame Piccante
-Nduja 

Wine:
Eyrie Pinot Gris 
Revelry Vintners Reveler
Revelry Vintners Cabernet Sauvignon 
San Lorenzo Il Casolare Rosso 
San Lorenzo Il Casolare Bianco 
San Ferolvaldiba Dolcetto 
Tooth & Nail The Possessor
Tooth & Nail The Stand
Force of Nature Cabernet
Fleur Pinot Noir 
Tolaini Valdisanti Toscana
Dipinti Pinot Grigio
Donna Laura Ali Sangiovese

Beer: 
Trois Dames Grand Dame Oud Bruin 
Oliver's Posh Scrumppy 
Kerkom Bink Grand Cru


Other: 
Good Faith Farms Olives
-Kalamata 
-Garlic & Oregano Sevillano 
-Moroccan Spice Sevillano 
The Meadow Finishing Salts 
-Fleur de Hell 
-Haleakala Ruby 
-Pinot Noir Salt  
-Red Alder Smoked
=Black Diamond
-Bitterman's Chocolate Fleur de Sel 
-Maine Apple Smoked 
-Lemon Flake
-Kala Namak
-Black Truffle Salt 
Blackcurrant Burgundy Jam
Fallot Dijon Mustard 
Pistol Whipped Pastry
-S'mores Kit
-Pecan Chocolate Chip Cookie 
AZ Bitters Mi Casa 


Noble Bread will not be available this Saturday, deliveries will resume the following Saturday.

We hope you had a fantastic Thanksgiving Holiday!  We are very blessed and thankful to have such supportive customers! 

Just a reminder, Small Business Saturday is this weekend.  We would love for you to continue thinking of us for your holiday entertaining and gift giving.

We also want to mention some of the other great small businesses in our Plaza at Mountainside Center; Pet Planet, Expressions Boutique, Pomegranate Cafe, Hot Yoga Ahwatukee, Chakra Herb, The Purple Skirt, and Los Dos Molinos!  Get all of your holiday entertaining and shopping needs right here! 

Featuring Johnston County Mangalista Ham & Deer Creek The Stag Cheddar!

He Said....
You might think with Thanksgiving a week away I might mention turkey, sorry to disappoint but I am easily distracted by pork and the Johnston County Ham that is back in stock!  I love the different rare breeds of pigs that are now available in limited supply in the United States. It seems we are in the middle of a pork revolution where taste can trump quantity. One of the great hams to come out of this revolution is Johnston County Ham Curemaster Reserve Mangalista. Mangalista is a rare large wooly breed of pig recognized for its incredible fat. In fact, the supple fat on this pig has a higher then normal amount of monounsaturated fat that lends the pork a soft buttery flavor and aids in curing. The deep porky flavor, however, provided by the fat is the thing of dreams for many chefs. Heath Putnam Farms who raise the pigs imported them from Austria. A welcome addition to any Cheese & Charcuterie plate for the holidays. Enjoy!

She Said...
It isn't a holiday tray without Cheddar, the question is always which one to choose.  We had heard great things about Deer Creek's The Stag Cheddar after it won 2 ACS awards this year and a bronze from the International Cheese Awards.  Could it be as good as last years Holiday Cheddar of choice Flory's Truckle and the previous years Fiscalini Bandaged Cheddar?  Um yes, it really could be as good.  When we finally got to taste it we knew it would be a hit with our customers.  It has all of the amazing characteristics we love.  It is dry and has a little bit of crystalline crunch.  The flavor is sharp, nutty, and has a touch sweet caramel.  This is all due to the fine folks at the Artisan Cheese Exchange who specialize in the export of American cheeses overseas.  With their Deer Creek line they select various batches of cheese suitable for further aging and commission different cheesemakers to create their products.  Master Cheesemaker Kerry Henning produces The Stag which is aged for 17 months.  The Wisconsin milk also plays a big part in the success of The Stag.  Milk is sourced from an area of Wisconsin where the glacial lobes of the last Ice Age converged and receded creating a very distinct terroir that lends to the caramel flavor in the cheese.  So order your Holiday Party platters and nibble on this fine cheese before you fill up on Turkey or just come in and get a wedge to snack on and help fuel your way through the holidays.  Troy and I are so grateful for all our our customer support as we continue our journey with cheese!  Thank You so very much and Happy Thanksgiving!

This Just In 

Cheeses: 
Crow's Dairy
-Fresh Chèvre
-Cheese Curds
-Feta 
Beemster XO 
Cashel Blue 
Valdeon 
Pecorino Boschetto al Tartufo 
Cotswald
Tete de Moine
Kunik
Parmigiano Reggiano Butter  

Meat: 
Matiz Sardines in Olive Oil 

Wine:
Lunaris Secco 
Navarro Gewurtztraminer
San Lorenzo Il Casolare Rossa
San Lorenzo Il Casolare Blanco
Beckman Cuvee Le Bec
Beckman Le Bec Blanc 
Alberti 154 Malbec 
Boci Dolci Sweet Kiss 
La Collina Lambrusco 
Field Recordings Fiction 
Trios 
Bwise Wisdom
Saint-Hillaire Blanc de Blanc
La Torre Sille Tolfe Chianti 
The Ned Pinot Gris
The Ned Sauvignon Blanc 
St. Urban Riesling Mosel 
Fattoria Vitticio Bere Rosa
Dupeuble Beaujolais 
Caduceus Lei Li Rose
Caduceus Anubis 
Sand Reckoner Malvasia 
Copain Tous Ensembles Pinot Noir
Copain Tous Ensembles Chardonnay
Scarpetta Barbera 

Beer: 
Founders Devil Dancer 
Founders Dirty Bastard
Founders All Day IPA 
Great Divide Hibernation
Great Divide Collette 

Other: 
Belinda's Pickles 
Marcona Almonds 
Caramelized Walnuts
Virginia Chutney Company
-Spicy Plum Chutney
-Hot Peach Chutney
-Cranfiggy Chutney 
Brazen Chocolate
-80% Cacao Bar 
-Ginger Fig Chocolate Salami Roll 
AZ Bitters Lab 
-Figgy Pudding Bitters 
-Orange Sunshine Bitters 
-Mas Mole Bitters 
Rustic Bakers
-Olive Oil 
-Rosemary Olive Oil 

Noble Bread delivered every Saturday!