Apple picking season is among us!
I know this because I, along with a multitude of others, went apple picking with my family last weekend! And we had gorgeous weather for it–not too hot or too cold, and barely a cloud in the sky.
Whenever we have these family get-togethers, we usually conclude with a big old fashioned family dinner, and, since I’ve been in the Vineyard Market, I’m the one responsible for providing the appetizers (cheese, of course!).
This time around, I really wanted to find a cheese that worked well on a few levels: it had to go well with the two jams I was bringing (Belberry Raspberry & Star Anise + Rothschild Farm Pineapple Habanero) and it had to taste good alongside from freshly picked and cut crispy apples. And boy have I outdone myself.
I give you Beecher’s Extra Aged Flagship, aged for a whopping 4 years! You might recall Beecher’s creamery from the Vineyard Market featuring their four signature cheeses as well as our field trip to their creamery nearby in New York City (for a refresher, click here).
This latest Beecher’s cheese we’ve got our hands on is aged for 30 months longer than their original Beecher’s Flagship cheddar. This gives it a way more developed flavor while still making it an incredibly approachable cheese. It’s rich and creamy with lots of little crunchy pieces within (yum!). Great served with your spoils from apple picking or just by itself cubed up. Fancy a glass of wine? Try this guy with a buttery Chardonnay to really bring out its richness.
* Check with your local Bottle King Vineyard Market for stock of this tasty cheese.
So I know the weather is finally starting to cool down and barbeques are coming to an end, but I think this just-beginning Fall weather is the perfect time for an outside get together. The temperature is just about perfect.
This post is a neat little idea from Ellie, our Vineyard Market lead in Ramsey, and I think it’s such a great and easy idea for a party appetizer or picnic.
What you’ll need:
- 1 loaf of your favorite Il Forno bread (we used Puglia)
- 1 container of your favorite Spinach dip
- choose from Cedar’s greek yogurt base
- Corinne’s sour cream base
- Chamon’s cream cheese base
How to do it:
- Using a sharp knife, very carefully slice out the “guts” of your bread to hollow it out.
- Fill your hollowed out bread with your spinach dip of choice.
- Use chunks of bread that you scooped out for dipping! If you want to bring it to the next level, toast the bread chunks with a drizzle of olive oil–yum!
Got any fun food ideas? Let us know!
And just like that, folks, summer has come to a close–more or less. While the official first day of Fall has yet to come, I’m sure most of us can agree that the time for sunny beach days is now a thing of the past in exchange for back-to-school and soon-to-come crisp weather.
Anyone else as excited as I am?
If not, you will be once I tell you about our awesome new Cheese of the Month! I give you: Dziugas! Looks like a mouthful, I know, but it’s really quite simple with a nice soft “J” sound: joo-GAHS.
Hailing from Lithuania–don’t worry, I didn’t know they made cheese either–this cheese is aged for 36 months, resulting in a hard and almost crumbly texture. And just wait until you take a bite. The flavors are bold and complex; nutty but with a subtle sweetness. Dziugas reminds me almost of an Italian-style hard cheese because it’s got a nicely sharp but well-balanced bite.
With so much flavor, Dziugas makes for a delightful pairing with many big red wines or even a Brown Ale or Saison. For some super tasty accompaniments, try it with fresh figs and prosciutto.
So I have a confession to make.
I know. And my absolute favorite missed meal is buffalo chicken–so you can imagine how this recipe hit me a little close to home. Lucky for me, there are a number of great chicken substitutes that I can use to make this for myself! And trust me, this pizza is something you’re definitely going to want to make at home too. It’s the perfect yummy way to wrap up this summer.
This amazing recipe comes to us from Tori, our Vineyard Market lead in Hillsborough.
What you’ll need:
- 1 package pizza dough (Pro Tip: Stop by your local pizza joint and ask for raw dough)
- 1/2 jar Rothschild Farm’s Buffalo Bleu Dip
- 1 cup shredded cooked chicken
- 1/2 cup Monterey Jack cheese, cut into thin slices
- 2 tbsp chopped chives
How to do it:
- Set oven to 425 (or fire up your grill outside this weekend!)
- Roll dough on a floured surface, place on baking sheet or pizza stone
- Place Monterey Jack, shredded chicken, buffalo dip, and chives (respectively) on the dough
- Bake until crust is golden and the center bubbles
Hey fellow cheeselovers! It’s your favorite Bottle King cheesemonger, finally back in action!
I guess I must start this post with a big ol’ I’m sorry for not posting for as long as I did–or didn’t, I guess… But! It has not been in vain. In fact, over the last month we’ve been working our big hearts and little hands straight to the bone to make a big change at our Bottle King location in Glen Rock.
In case you haven’t yet heard: we moved! Only to right across the street, but it’s a brandy new store, built from the bottom up, and so much bigger–especially the Vineyard Market department (I know that’s really the only part you were concerned about anyway (; ). The first couple of weeks were packed with some new and curious faces checking out our new digs, and the last two weekends were a big party for our Grand Opening. Let me fill you in a little in case you couldn’t make it.
Weekend one we had a DJ playing some tunes right outside in the parking lot, alongside a row of super cool raffle items including a Corona canoe, a wooden Tito’s grill table, and a mini fridge shaped like the signature Coors mountains. We also had some friends from Oink and Moo BBQ come by in their food truck to feed our hungry customers with their delicious food. Not to mention the goings-on inside the store: a handmade cigar roller live in action, the owner of FunniBonz BBQ sauces sampling his products atop some pulled chicken, and a highend tasting of High West whiskeys.
Weekend two we were still going strong: the Polkadot Cupcake truck swinging through and doling out some mouthwatering cupcakes, more raffling of awesome items, a rep from Rao’s coming through and sampling their amaaaaaaaazing sauces (currently only $5.99 per 32oz. jar of Marinara!!! thru August, only at Glen Rock Bottle King), and a sampling of Hornitos tequila.
My favorite part, however, might have been the very special demo by our very own Big Cheese, Joe, cracking open a gorgeous 90lb. wheel of real Parmigiano Reggiano! Of course, I filmed it–check it out and see how it’s done here.
It’s really been a crazy and fun experience and we’ve brought in a TON of new items to our once-little Vineyard Market here in Glen Rock, so keep checking in for updates! & if you haven’t stopped in already, we really hope to see you soon!
Whew! The holidays are finally past us again–at least for a little while. And what a better way to wind down than with a brand new yummy cheese!
This month we bring you an incredible new goat cheese: Laura Chenel’s Cabecou Herb.
Laura Chenel was a pioneer of commercializing goat cheese in the U.S. She began her company in 1979 in California with the mission of making goat cheese a sought-after American food. She traveled to France and worked alongside a handful of cheesemakers before returning to create her own goat-y masterpieces. The Laura Chenel company was sold in 2006 to Rians Group, a group that buys small family producers with the promise of maintaining their original integrity and traditions. Today, the creamery has been awarded for its environmental achievements with their “green creamery” and continues to use only local dairy that is GMO and rBST free. This is how we’ve come to discover the goat cheese wonders that are Cabecou!
A nice domestic cheese hailing from Sonoma in California, Cabecou (CAH-beh-coo) is a fresh goat log that has been sliced into discs and dried for about a week before being marinated in an oil mixture. Laura Chenel currently produces two varieties: Spicy and Herb. Currently, all Bottle King Vineyard Markets are carrying the Herb as our new featured Cheese of the Month. Coming in an adorable little pail, each tub contains about 4 goat discs that have been soaked in a marinade of bay leaf, peppercorn, and other fresh herbs, resulting in a luxurious and savory bite.
I love love love this cheese on some fresh artisan bread, so you can really soak up some of the oil. Pair it with a bright Sauvignon Blanc or even a Champagne for some play on texture.
To make things even better, being our Cheese of the Month we’re able to bring you this fantastic cheese at a fantastic price:
Be sure to stop into your local Vineyard Market this weekend to have a taste!